Valentines Day


THE DREAMER

All alone in her life
a wishful dreamer waits
For a fellow spirit
for a single soulmate.

She dreams of what he's like
what she wants him to feel
For him to fill her need
for their love to be real.

She longs for a vision
of the light in his eyes
The spark in his smile
the caress in his sigh.

For their destinies shared
for their souls entwined
All their hopes fulfilled
both thier hearts combined.

Still alone in her life
dreamer waits for a sign
Of that single soulmate
most dreamers never find.

Written May 3, 1992 by Kali

Valentines Day is a day of caring and love. So if you want to create a romantic dinner for two this year you have came to the right place. I will share with you my special hints and tips to make this day one to remember.

First you want to set the mood: I like to use a red satin table cloth, but if you don't have that, any red table cloth will work, use it to cover your table with. Use white napkins with red napkin rings. I like to use fresh cut roses in a vase as a centre piece, and I go with three colours, red, pink and white. Play some soft slow music in the background. ( I like Enigma and Faithless because they are relaxing to listen to.) The next thing is lighting lots of various sized candles, being sure that they are coloured red, white, and pink. Make sure that they are all on level surfaces and that the surface is protected from the melting wax.

Next to prepare the meal: I like to prepare as much ahead of time as possible so that you are free to relax and enjoy the evening with your loved one. I have included some recipes on this site of a meal that I like to cook for my sweetheart.


Beef Tenderloin with Creamy Peppercorn Sauce

1 Tablespoon olive oil
2 (6oz) beef tenderloin steaks
salt
pepper
1/4 cup brandy
1 large clove of garlic, minced
1 teaspoon multicoloured peppercorns, crushed
1/2 teaspoon oregano
2/3 cup whipping cream
1 1/2 tablespoons sour cream
fresh oregano springs for garnish

Heat olive oil in a medium skillet till hot. Sprinkle the tenderloins with salt and pepper, and sear on both sides. Remove from skillet, and place on a rack and broil, about 5 1/2 inches from the heat, for 5 to 7 minutes on each side, or until desired doneness is reached. On a meat thermometer, 140 degrees is rare, 150 degrees is medium rare, 160 degrees is medium and 170 degrees is well.

While the tenderloins are broiling, add the brandy to the drippings in the skillet, and bring to a boil. Add minced garlic, peppercorns, oregano and salt; cool 1 minute. Add whipping cream; bring to a boil and cook for 6 to 7 minutes or until the sauce is reduced by half. Remove from heat. Using a wire whisk, add the sour cream.

Use this sauce to serve over the tenderloins.
Garnish with fresh oregano springs.


Twice-Baked Potatoes

2 large baking potatoes
1 1/2 oz. cream cheese
1/2 teaspoon minced chives
1 1/2 tablespoons butter
1 tablespoon sour cream
1 egg
1/4 teaspoon salt
dash pepper

Scrub potatoes well; grease lightly with shortening and pierce with a fork. Bake at 400 degrees for 1 hour or until tender with fork. When cool enough to handle, cut lengthwise and scoop out the center into a mixer bowl. Add remaining ingredients, except the egg, and beat well. Add the egg, and beat until smooth. Fill potatoe shells with this mixture; sprinkle the tops with grated Parmesan cheese and paprika, and bake at 375 degrees until puffed and lightly browned.


Chocolate Lover's Mousse

1 teaspoon unflavoured gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup cocoa
1 cup whipping cream
1 teaspoon vanilla extract
shaved chocolate curls for garnish
4 fresh mint leaves for garnish

In a small bowl sprinkle gelatin over the cold water and let stand 1 minute. Add the boiling water and stir untilt he gelatin is dissolved. In a separate bowl stir together the sugar, cocoa, whipping cream and vanilla. Beat on medium speed with an electric mixer, scraping the bottom of the bowl occasionally, until the mixture is stiff. Add the gelatin mixture and beat until well blended. Spoon the mousse into dessert dishes or champagne glasses. Sprinkle with shaved chocolate and add a mint leaf or two for garnish. Chill 1 hour before serving.