Valentines

stable.jpgAround fifteen years ago, my wife and I decided that eventually we wanted to leave Los Angeles and move to the country.  Although neither of us had ever lived on a farm, we both had grandparents who did and had fond memories of visits where we “helped” with chores such as milking and gathering eggs.  However, I soon learned to avert my eyes whenever I saw my grandmother pick up a chicken, as I knew this was Step 1 of the recipe for the pot pie which would appear on the supper table. 

Once we had decided to move, we spent our vacations looking for the perfect place.  We checked out Northern California, Oregon, Washington and the Canadian Maritimes before eventually deciding on Vermont because it actually looked like “the country” of our imaginations.    

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"While we don't agree on the validity of this holiday, we still wouldn't refuse any of these items it they showed up on our doorstep. Love should be celebrated and we don't mind being spoiled." :)

shavekit

Van Der Hagen's Shave Set
For the metrosexual in your life, this set (complete with soap, badger brush, stand and bowl) is the perfect gift. And at $20 a pop, how can you resist?

heartspoon

Big Love Ice Cream Spoon
We know, not another heart, but these heart shaped spoons are impossible to resist.

50cars

50 Cars To Drive
An all-star panel of car enthusiasts, including Jay Leno, select the 50 most memorable cars in the world. The 50 cars in this book could change your entire perception of the automobile.

chocolates

Vosges Noir Truffle Heart
It may seem cliche to give chocolates, but this is no ordinary heart shaped box. Inside are the best chocolates the internet has to offer. If you live near one of their Purple House Boutiques, it's a must stop for the free samples and zany, stay-a-while decor.

pukkalovetea

Pukka Herbal "Love" Tea
A unique blend of rose, lavender, elderflower, chamomile and marigold petals. Love tea was made by Pukka’s herbalist for his then girlfriend on the day he asked her to marry him. She said yes of course.

givenchy

Givenchy Le Soin Noir Set
For that super special someone worth splurging on. Complete with miracle creams that make you feel like a million bucks (probably because they're made from the rarest deep sea algae and gold flakes).

vdayflowers

Bejewled Beauty
Flowers are an obvious choice to be sure, but we'd still like to receive some anyway.

heartwafflemaker

Five of Hearts Waffle Maker
Say "I Love You" with a little, holiday-themed breakfast in bed.

starwarscufflinks

Star Wars Cuff Links
Suprise the geek in your life with these poignant cuff links that capture their moment of true love. Han & Leia forever!

bloodorangeparfairtRather than a chocolate dessert for Valentine's, I prefer one that's creamy, light, and airy, just like this parfait. Not the layered yogurt concoction in a glass topped with granola and fruit, a parfait is a frozen treat of whipped egg whites and whipped cream flavored with fruit purée. French in origin, the dessert's name, parfait, translates to 'perfect.' Its texture resembles that of mousse, but since it is frozen, it eats much like an ice cream. For this dessert a citrus sponge cake provides the base on which the parfait sits. The blood orange syrup, which is the flavoring and coloring for the parfait, also serves as a drizzle over or alongside the dessert.

A few years ago I tried a parfait for the first time at Pigalle restaurant in New York. In fact it was a blood orange parfait. I was pleasantly surprised that the dessert menu offered this seasonal option as well as a good selection of French classics. I clearly remember it was the dead of winter, so a frozen dessert might not have been most diners' first choice, but for me it was. The parfait was made in a ring mold with a sponge cake bottom and served with syrup. I thoroughly enjoyed it. Ever since then, a blood orange parfait has been on my list of recipes to create. Here I make it for Valentine's Day in heart-shaped form using the most beautiful blood oranges.

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keith-haring-untitled.jpgMy little brother came home from a bar mitzvah with a dazed look in his eyes and a henna tattoo across his arm that read: 'Nikita.' He told me it was fate. He was standing in the middle of the dance floor and announced to his friends that the sexiest name in the world was Nikita, and within moments a blonde sauntered over to him and said, "That's my name. I'm Nikita."

He was in love, his faith in the universe (which had recently been diminished following our move from his beloved Pacific Palisades to the gaudy Beverly Hills) had just been restored…and I didn't have the heart to tell him, but I remember looking at my mom and us both thinking, "There's no way her real name is Nikita."

Every day coming home from school was another lovestruck car ride, "Nikita this, Nikita that..." Until Thursday. Thursday he got in the car completely deflated.  He looked up and told me, "Her name's not Nikita."

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candybox.jpgWhen you stumble upon a private chef who bakes intricately designed chocolate boxes in the finest quality ingredients- you know it’s an excellent day.  Chef Connie Mullins knew she was destined be a chef at a very young age.  She started to bake when she was just 5 years old and decorated her first cake at the age of 10. At 12 years old, she began to play around with food and since then, she’s worked in an array of roles within the culinary industry.  “I had an aunt that sewed for Victor Costa,” said Connie, “She really inspired me.  She was a cake artist and baked beautiful wedding cakes- any type of dessert really.”  Her aunt passed down a book to her from the School of Wilton and that’s how Connie learned to decorate cakes.  She decorated them all through high school and sold them on the side.

And, how did Chef Connie Bakes come to be?  After cooking on her own for so long, Connie enrolled in professional classes at El Centro college in the food and hospitality program.  “At that time, there wasn’t a bakery pastry program,” she said, “But, while I was there, one was approved and I went back through the baking and pastry program as well.”  In fact, it was through this program, that Connie was able to choose her favorite dish she’s ever made. “It was vanilla puddin’ and I started making it in 1973 for my brother,” she said, “When I did enter culinary school and was admitted into the pastry program, it was one of the recipes the chef went over that all pastry chef’s must learn how to master: pastry cream (because it’s used throughout the bake shop).  And, it’s funny because what I had always called my vanilla pudding had been pastry cream all along- and I’d been making it since I was 12 years old just by feel and sight!”

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