Editor’s Note: This post was written in its entirety by Victoria’s husband, Brent, and has been posted in its original format.
So as Victoria mentioned earlier, it’s become something of a tradition for me to make dinner on Valentine’s Day. This tradition has its roots in necessity, as when we first married, we were fairly broke and Victoria could scarcely work the stove. Victoria’s cooking has improved slightly since then, but I suspect she likes making me work.
As is apparently standard practice for this whole food blog genre, here’s a picture of the wine we drank (it’s a pinot grigio).
The first course was a pretty tasty salad This was a pretty big hit. Victoria loves anything with avocado, and I never pass up an opportunity to throw down with some bacon. The obligatory photo follows. I’m always a little surprised at the number of photos Victoria takes of each dish. She spares no expense bringing you only the most vivid digital representations of her food.
The main course was a pasta. The only real shortcoming was the amount of lobster. I grossly underestimated the amount that would come out of the two lobster tails I bought.
This dude is not for the faint of heart. I halved the recipe, and still used nearly a stick of butter and half a cup of heavy cream. You could probably make it without the lobster, and it would still be pretty good. I would definitely recommend keeping the beet, though. It brings a surprising amount to the party.