Happy Valentine’s Day!

I love this holiday. It’s an excuse to decorate with hearts and all things pink! It’s become so commercialized, but I still like our quiet traditions that have evolved over the years. We don’t do the whole “box of chocolates” thing, but we celebrate in our own way!

Stew had to work today, so Turner and I started the day going out for pancakes with my mom. Turner and I went to this same restaurant last Saturday because they do a $5 pancake special. We split a short stack, and they were amazing! So, needless to say, the first thing he said when he woke up this morning was “PANCAKES!”. So I called Gigi and we hit the road for our special Valentine’s Day breakfast!

After breakfast, we ran some errands, then came home for lunch and a nap. During Turner’s nap, I prepped for dinner. Stew and I have been making fondue since our first Valentine’s Day, nine years ago! Each year it’s a little different. This year, the main course was cheese fondue (recipe below) with apples, cherry tomatoes, yellow pepper, radishes, and crusty bread. For dessert we had chocolate fondue with shortbread cookies, orange slices, berries, and mini balls of strawberry and raspberry ice cream (I used a mini ice cream scoop to make balls and kept them in the freezer until we were ready to eat).

Each year it gets better and better, the food and the company! Turner had his own plate of fondue and dippers. He was a big fan!

Every year we say we should make fondue more often. It’s so good and so easy! I just might, considering the amount of veggies Turner ate tonight!

Cheese Fondue:
4 oz grated Gruyere cheese
4 oz grated Fontal cheese
1 Tbsp cornstarch
1 cup chicken broth
salt and pepper to taste

Toss grated cheese with cornstarch. In a medium saucepan, heat the chicken broth until it starts to simmer. Stir in cheese and whisk until cheese melts. Simmer until thickens. Add salt and pepper to taste. BOOM! So easy.


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