About ten years ago, after a painting that she’d been working on disappointed her, my mother dragged the canvas out onto the front lawn. Still in her painting clothes, she proceeded to rip it apart with a small hatchet, reducing a 3 by 5 foot work of art to an abundance of 3 by 5 inch works of art. A few weeks later, she sent them, without explanation, to her friends and family for Valentine’s Day. (The whole thing was a little “Vincent’s ear”, and the parallel did not escape her: she did a series of Van Gogh’s disembodied ear the next fall. She also set fire to a couple of those, and then did a painting of them on fire. And yes, I was an anxious child.) The canvas scrap my mother sent to me that Valentine’s contains the original painting’s full signature. Of all the fragments of her destroyed work, each one a tiny relic of perfectionism and mania, I got the one with her name on it!
Receiving the portion with her signature, the veritable corner piece to the puzzle of her insanity, really means something to me. I can see how, when other people opened their valentines that year, they might have felt a vague sense of reproach, instead of the more common Valentine’s message: affection.
Our editor, Amy asked that I think of something about candy for this Valentine’s Day issue, so I racked my brain trying to come up with something to say about candy that I haven’t already said. It would be one thing if I found a new candy, but I haven’t. Also, since my last story about the sweet, romantic thing my husband did when he presented me with a gorgeous piece of jewelry for my birthday, his romantic gestures have taken the form of making sure I didn’t come home to a messy house when I’ve been out of town. I gotta tell ya, that stuff goes a long way with me.
October, 1962. Johnny Carson became the new host of “The Tonight Show”. The Cuban Missile Crisis brought us to the brink of nuclear war with the Soviet Union. And I was an eleven-year-old Hebrew School student at Temple Beth Shalom on the south shore of Long Island. 
My husband, David, and I are both chefs, so we are always busy working in our respective kitchens on Valentine’s Day. Cooking for hundreds of people while miles apart is a bit romantically challenging. So we try to capture and share the spirit of the day through our food, like this classic dessert, which has a few distinct twists to make it worthy of this special day.