Valentine’s – part I, II
We tried a novel approach to Valentine’s Day this year. We stayed in and cooked. Butternut ginger squash soup; Roast butternut squash rings; Marinated asparagus; Gnocchi with mushrooms and asparagus; Sparkling cider. Dessert was deferred.
Part II: The main meal was generously portioned. We were too full to contemplate the chocolate fondue. That course occurred a couple days later. Yes, even a candle. Chocolate! Sublime!