I have other obligations on Valentine’s Day and Wednesday is a commuting day; so we had our Valentine’s Day dinner last night. We went to The Black Cat. I hadn’t been there for half a dozen years (Didn’t we have a mini-Dopefest there once?), but I remembered the food was good. Service is often slow, but last night it was pretty good.
We started out with an oyster shooter apiece. I had a cup of French onion soup. We ordered four more oysters, which actually arrived after our dinner did. (We should have ordered them at the start.) We each had filet mignon; mine with moutarde (Dijon mustard and sour cream), and hers with Diane (mushrooms, lingonberries and red wine). The meat came with the tiniest red potatoes, cut in half and seasoned, and carrots and broccoli. The 2009 red wine was ‘local’ (i.e., from Washington), but I don’t remember the vintner.
You know how a lot of restaurants serve enormous portions? Not here. We could actually see plate under the food! Very nice. We’d ordered the meat medium-rare. I like my meat red, but not cold. She prefers pink, but she liked the tender red deadcow. Ate it all. I cleaned my plate and was stuffed. She left some veg, potatoes, and mushrooms. We both agreed the portions were just right.
The Black Cat is a cute little place, done in a French motif. We liked the decor. We chose a table away from the bar (you choose your own table there) so it wasn’t too noisy. The view from three flights up was of the quaint Fairhaven main drag. A dozen people came in just before us, and the waitress gave us the opportunity to order first so that our food would not have to wait for theirs. That was nice of her. It was a very nice ‘celebratory dinner’ for a hundred bucks.
After, we went to Skylark’s Hidden Café for a champaign cocktail (for her) and a Singapore Sling (for me) and a bit of live jazz.
Maybe we’ll go out on The Day itself if time permits, and have an early evening. But last night was our Valentine’s Night. Are you doing anything special with your SO? What and where?
Since V-Day is on a Tuesday, we’re not going out. I am, however, going to make a special meal of seasoned flank steak rolled up with bacon and grilled. I mean, if I should expect flowers, Airman should expect steak and bacon!
That sounds great. I’m working that day unfortunately but my lovely husband is planning a dinner of French onion soup, skirt steak with bleu cheese mashed potatoes, snow peas with garlic and flourless chocolate cake with cherries.
It’s a weekday and sweetie and I don’t often get together on weekdays, so last night I made him beef stroganoff and asparagus with a nice red wine and some cheesecake for dessert. (He’s usually the one who makes supper when we get together or we go out so I treated him. )
SO got us (good) pizza last night. I don’t know if either of us will have time to do anything tonight, but I might just make some creamed chipped beef when she gets up since I know she likes it. (I’m telecommuting today.)
Good pizza is always worth it. I’ll never understand the Domino’s mindset. What’s the point of the calories if the end result tastes like cardboard and tomato flavored goo?
Cereal. He says he is too broke for V-day and my birthday tomorrow.
He always wants to splurge, but I would far prefer something small than waiting until Og knows how long.
Mr. Horseshoe has to work late tonight, so dinner’s on me: already got the ribeye and a little loaf of bread, and we’ll have mashed potatoes and a salad. However, I’m taking a half-day tomorrow and it’s his day off, so we’ll celebrate a bit tomorrow too, as well.
He surprised me with earrings first thing this morning.
Got some homemade Northern Italian style lasagna (from-scratch spinach pasta, bolognaise and bechamel) bubbling away in the oven as we speak. Dinner should be ready in about thirty. I started cooking around 11 a.m. (a lot of the work is just sitting around and waiting.)
Currently reducing the marinade for lamb chops in pomegranate, garllic, and mint - they will go in the broiler shortly. There is also a sort of spontaneously improvised rice pilaf in process with green onions, barberries, and toasted pistachios, and there will also be some steamed broccoli rabe.
I didn’t plan ahead enough to deal with dessert, but we always have brownie ingredients around, and it’s hard to go wrong with those.
I made this cider-glaze lamb chop recipe, only with loin lamb chops instead of ribs. The ginger was too much, IMO–2 tsp would probably have sufficed instead of 2 Tbsp–but it was freakin’ delicious. I served it with roasted asparagus and roasted new potatoes, and my wife made these incredible chocolate cheesecake cupcakes for dessert.
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