Valentine Cuisine

 

Our Valentine’s Day festivities were just as dull as they usually are. And we’re just fine with that.

          Elbowing our way into a restaurant jam-packed with people determined to have a romantic evening is not our idea of a fun time. So we exchanged cards and small gifts and stayed in and dined well at home.

          Shrimp cocktails out on the porch, and a breakthrough dinner. Breakthrough because for the first time in over a half-century of cooking, I cooked tenderloin filets.

          Up until now, it’s been my Yankee aversion to buying meat that costs $29.00 per pound, coupled with the fear that I might screw it up.

          But thanks to a friend who provided her even-a-moron-can-do-this recipe, it was a wild success. And yes, I know I could have done a red wine reduction sauce or added sauteed mushrooms, but the goal was the smallest amount of effort that would produce the greatest reward.

 The downside is that it was so easy, this could mean more pricey meals in our future.