I don’t like the pressure of Valentine’s Day. The need to buy your sweetheart a gift, the over priced flowers, the dinner reservations, jewelry, proposals, anticipation, or disappointments, sexual tension, and all other fuss surrounding the hype.
Sorry to be such a Debbie-downer. But I haven’t celebrated the occasion for years, and I have no regrets. I don’t expect anything from my other-half, nor do I give anything in return. We usually spend the day, as if it’s just another day, going for a walk, a breakfast in Sausalito, an afternoon picnic in Napa, or a movie we’ve been waiting to see, and if the weather is at it’s worse, we stay in, and I make what I call a complex dinner I usually don’t on a hurried work week.
It suits us to be the way we are, avoiding all pressures to do and be something we are not. You see, for me, valentine’s day should be spontaneous, and applied anytime or any day of the year.
With that said, here’s a dessert I plan to make for this not-so valentine’s weekend.