Brett and I were both (separately) out of town this past weekend so our Valentine’s celebration happened in bits and pieces over a few days. I’m the queen of elongating holidays (my birthday lasts weeks), so this was fine by me. On Thursday we were “snowed in” – we made tortilla soup, and exchanged cards. Brett got me the sweetest Lenawald ring – it’s rose gold with tiny hearts, and I’m obsessed with it. I had big plans to get him a kitten, but we haven’t found one yet, so stay tuned. On Friday Brett sent a signing telegram to me at work, which was extremely embarrassing but surprisingly romantic ; ) The guy sang “I Want To Know What Love Is” by Foreigner and “I Don’t Wanna Miss a Thing” by Aerosmith… while about 20 coworkers watched. Those two songs are our favorite at-home karaoke songs (::cringe::), and now my whole office knows! Lovely. I was lucky enough to have the day off yesterday and took advantage of the extra time on my hands to make a belated Valentine’s Day dinner, which we ate on the floor in front of the fireplace = picnic. We started off with two favorite cheeses (Cambozola Blue Cheese for Brett, and Manchego for me) and a heart-shaped display of fruits and veggies (probably my proudest achievement to date… I mean, look at it). Then I assembled butternut squash tortellini and cooked them with a quick brown butter and sage sauce. I’ve made the tortellini twice before and they are beyond good. They’re surprisingly easy to do, they just take time and patience. I also made roasted brussels sprouts with almonds and parmesan, and we kept the red wine flowing. Brett requested brownies for dessert and I happily gave in. Butternut Squash Tortellini You need: 3 cups cubed butternut squash, 2 shallots (or 1 shallot and 1/2 onion), 1 cup whole milk ricotta, wonton wrappers Other ingredients: olive oil, salt and pepper, garlic Here’s what you do: Spread the squash on a lined baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Stir/toss to combine, then roast at 350F for about 20 minutes, until soft and just browned. Meanwhile, sautee shallots and 2 cloves of garlic over low heat for about 10 minutes, until onions are translucent. Once both have cooled slightly, puree in food processor until smooth. Stir in ricotta. Lay a wonton wrapper flat and place 1/2 Tablespoon of filling in one corner. Bring together far corners and seal with water. Then pull outside corners in together and press together, sealing with water. Using a large pot, bring a few inches of water to boil. Add the tortellini a few at a time (don’t overcrowd), and cook until they float to the top. Use a slated spoon to transfer to a colander. Meanwhile, melt 2 Tablespoons of butter in a pan and cook over low heat, stirring frequently. Once butter starts to brown, turn heat off and add sage leaves, salt and pepper. Once plated, pour over tortellini.