Jan-Feb-2016_Final-1-4-16-attempt2

VALENTINE’S DAY

“Dimthe lights, and light the candles — lighting is everything, especially if the guests are over age 35.”

There are many different kinds of love, and many different ways to celebrate February 14th. In our home, we like to celebrate the holiday with a dinner party with a fun mix of people. Coupled or not, married or single. It’s a hodgepodge of people we love, who may not know each other, but all share the love of a good time. We call it “A New Talent Dinner.” Now, by no means is this a set-up — I learned a long time ago not to mess with cupid’s arrows. Sadly when I play matchmaker for friends, there are inevitably tears over cocktails, so I leave all that mess to Mother Nature and the Internet where such meddling belongs. Nothing says love like a home-cooked dinner. Make it special. Send out invites or e-vites, dress up, arrange the flowers (or have Rouses do it) and strategically set the place cards in a way that encourages interesting

tried-and-true specialty, and end it all with a decadent cake like Rouses Gentilly cake, red velvet, crème brûlée, or strawberry ambrosia. Most importantly, remember that Valentine’s Day is all about the effort made, the gift of ones time, the gift of one’s self, and the gift of candelight for those over 35. That’s love.

conversation. We all know there are talkers and listeners, so mix it up and leave nothing to chance. Dim the lights, and light the candles — lighting is everything, especially if the guests are over age 35. Maybe make it a real “old school,” retro dinner party. Let the first course be a classic shrimp cocktail, the main course something that is your own

MAKE IT SIZZLE Start with Rouses fresh sausage — green onion, Italian, Cajun, and jalapeño all pair well with eggs. Bring the sausage to room temperature before cooking — this will cut down the cooking time and give you a more even result. Leave the casing intact, and cook over low to medium heat, not high — there’s no need to sear, here — you’re going for a nice golden brown. For perfect scrambled eggs, use a whisk or immersion blender — you want to get some air in there. Use a non- stick skillet and butter for flavor and added moisture (butter makes everything better). Cook eggs over low heat — high temperatures will dry them out. And don’t overcook — scrambled eggs only need a minute to set, and they will continue to cook after you remove them from the heat.

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