Ok FINE! I’ll Write a Valentine’s Day Post.

Blah blah blah. It’s nearly Valentine’s Day again…  blah blah blah… gag.

Can we tell I’m feeling a little bitter this year? (insert fussy face here)

That's right... FUSSY!


I don’t like Valentine’s Day when I am in love and I really don’t like it when I’m not (like now). Silly, contrived holiday. But, I confess that I hate it so much because lurking deep down I really, REALLY want to love it. I’m a HOPELESS romantic…There. I said it. I would love nothing more than to be showered in chocolates, bathed in champagne and covered in lace (Yeah, I like fancy knickers.) Reading me Spanish love poems aloud wouldn’t hurt either. So, I’ll share my Valentine’s Day wish list with you. Perhaps your sweetie and you might enjoy it too!

Champagne Ulysse Collin - Blanc de Blancs (photo from LDM website)


Let’s start off with breakfast in bed. I’m not too big on breakfast myself, so I’m thinking if you just bring the bottle of Champagne Ulysse Collin (blanc de blancs for me of course) and some fancy knickers, we’ll be just fine.

Fancy Knickers are a MUST! photo from Agent Provocateur website


Well. Now it should be around lunchtime, yes?

Obviously we aren’t going anywhere yet. So let’s stay in and cook up something delicious together in the kitchen! Eggs en cocotte are a fantastic option. I like mine with some shallots and mushrooms in the bottom and a little truffle oil in the cream mmmmmmmmmm. Serve with savory toast soldiers or triangles and just keep sipping that blanc de blancs.

Oeufs en Cocotte from Williams-Sonoma photo from WS website


This recipe from Williams-Sonoma looks amazing!

Known as oeufs en cocotte in French, this dish is named for the ramekins in which the eggs are cooked. Feel free to vary the type of cheese and herbs, or to replace the meat with chopped cooked vegetables. Accompany with buttered toast for a simple yet satisfying breakfast.


  • 4 tsp. unsalted butter, at room temperature
  • 1/4 cup cooked diced bacon or ham
  • 1/4 cup plus 4 tsp. shredded Gruyère cheese
  • 4 eggs
  • 8 tsp. heavy cream
  • Salt and freshly ground pepper, to taste
  • 2 tsp. chopped fresh flat-leaf parsley


Fill a breakfast pan with 1 1/2 inches water and place the metal insert in the pan. Cover the pan, set over medium heat and bring to a boil, then reduce the heat to low.Butter the 4 ramekins. Put 1 Tbs. bacon in the bottom of each ramekin and top with 1 Tbs. cheese. Break 1 egg into each ramekin, then top each with 2 tsp. cream and 1 tsp. cheese.Grasping the wire cup holder with a pot holder, place the ramekins in the metal insert. Cover the pan and cook for 6 to 7 minutes for runny yolks, 9 to 10 minutes for firm yolks.Grasping the wire cup holder with a pot holder, remove the ramekins from the metal insert. Season the eggs with salt and pepper, top each with 1/2 tsp. parsley and serve immediately. Serves 4.
Williams-Sonoma Kitchen.
I’m not sure what you’d like to do for the rest of the afternoon, but certainly dessert is in order. I’m a huge fan of my formerly local chocolatier Hot Chocolatier in Chattanooga, TN. I like it HOT so this little bite of spicy deliciousness is right up my ally. Appropriately called “The Hottie”.
The Hottie - photo from HC website
As the day progresses, it might be nice to get some gorgeous flowers. On occasion I can be a bit traditional; for example, I do love to wear pearls. I also adore the idea of LOTS of red roses.
I'm a total sucker for flowers.


Speaking of roses, it might be about time for a cocktail. The one I just posted yesterday Roseblood is PERFECT if I do say so myself, and I do.

Not into cocktails, how about a luscious red wine? I can’t think of anything that says “I love you” better than one of my all time favorite wines. “Mil Amores” by Forlorn Hope Wines out of CA. And because the winemaker Matthew Rorick is quite eloquent, I offer you his description of this gorgeous wine:

2006 Mil Amores

2006 Mil Amores

De Witt Vineyard Touriga Nacional, Tinta Cao, and Tinto Roriz

In the centuries-old Portuguese tradition, the De Witt Vineyard produces a field blend of classic Iberian varieties. Touriga Nacional, Tinta Cao, and Tinto Roriz combine the supple enchantment of a lover’s embrace with the savage artistry of the matador in our Mil Amores. Serve it cuisine from coarse to classic, or stay up with friends or a lover until dawn drinking toasts, dancing to gypsy music and telling outrageous truths: this bottle will be as welcome an addition to your dinner table as it would be spinning empty on the floor in the midst of a late-night fandango.


This ‘Wine of a Thousand Loves’ is quite the showman. Rich blue-black fruit drapes luxuriantly across a backbone of firm tannin and hides the teasing suggestion of exotic spices and earthiness; think Manolete dressed in haute couture. The cape rises, flutters; the beast paws the baked earth of the arena and charges; the matador’s face is impassive as the bull describes a tight arc around him. The pass finishes in a velvet-smooth, precise flourish of supple tannin and creamy black fruit, lingering with elegant poise.


Is it warm in here all of a sudden or what!? (Fans self) Whew! I sure am glad we are HERE and can stroll on the beach or jump in the water for a little while before we finish off that wine!

Maldives - OH YEAH!
Happy Valentine’s Day everyone! 
— Raelinn
Unless indicated, the photos here came from google images and are not mine.

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