Fabulous February 14

The sun shining, the birds singing, the above-freezing temperatures – that’s what I love about February 14. The joy in my heart lies in the signs of spring, not romance.

I don’t ignore Valentine’s Day. Nor wish it away. I honor it with a trip to Romolo’s chocolates to buy an assortment for my daughter. While there, I was jostled (and this was last week) through the short aisles in search of confectionary perfection. What we do for love.

Today is also my brother’s birthday. Although only those close to him know the exact date. In order to escape persecution at school and work, he typically lists it as Feb. 15. My mother resisted the urgings of the hospital nurses to name him Valentino. Common sense was more powerful than the drugs.

I’m not sure when my feelings toward Valentine’s day turned away from romance. Childhood scars, I’m sure. The competition at school for the most gushy cards, most chocolates, and then, in high school, flowers, probably did the trick. I had braces through the eighth grade and made it to “Sweet Sixteen and Never Been Kissed.”

Kissed plenty of toads since then. A couple of princes too. None seemed to know what to make of Valentine’s Day, other than to expect that some chocolates and perhaps some flowers might get them some favors in return.

Sorry.

The key to my heart lies with plane tickets to points south, where strawberries are in season and the biggest worry is tracking sand, not mud, into the house.

Until that day arrives, I’ll also be skipping the line for the chocolate-covered strawberries at Romolo’s. You can make your own in less time than it takes to wait. All you need are your favorite chocolate and some strawberries.

Now that’s sweet.

Lots of hugs and kisses,

Marnie

marniemead@gmail.com

Print Recipe
Chocolate Dipped Strawberries
So simple to make.
Course dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Passive Time 5 minutes
Servings
Course dessert
Cuisine American
Prep Time 5 minutes
Cook Time 1 minute
Passive Time 5 minutes
Servings
Instructions
  1. Wash and dry strawberries, leaving the tops on. Allow to reach room temperature.
  2. Put chocolate pieces in a glass bowl. Microwave in 30-second intervals until melted, stirring between intervals. (In my micorwave this takes about 1 minute)
  3. Place a sheet of parchment on your counter or a baking sheet. Dip each strawberry in chocolate and allow excess to drip off. Then place on parchment paper (or wax paper) and drag it about 1/2 inch so you don't get a pool of chocolate at the bottom of the berry.
  4. Add sprinkles or nut, if desired, before chocolate sets. Or melt some other type of chocolate, using the method above. Scrape into a pastry bag or zip-top baggie (then snip off just the very end). Drizzle the berries. The drizzle can be done after the chocolate hardens.
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Marniemead

Mom, blogger, former magazine editor in who loves family, friends, good food, and adventure. She is the owner of Meadballs, LLC, which delivers farm-fresh meals she has cooked in her northwestern Pennsylvania kitchen.

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