Instead of a big to-do for Valentine’s Day, Michael instead prepared for us a nice day in; I’m a big homebody at heart, so this was perfect. Even better was Michael’s plan to cook vegan meals for me all day! He began the day with delicious vegan blueberry and raspberry pancakes.
Ginger Lemon Pancake Syrup:
1/4 cup light brown sugar.
1 tablespoon water.
1 tablespoon lemon juice.
1/4 tablespoon margarine (I used Earth Balance)
5 chunks of candied ginger. (1/2 tablespoon minced fresh ginger would be great as well, I just didn’t have any).
Mix everything in a sauce pan and heat until brown sugar has dissolved. Remove chunks of ginger, pour over pancakes, and enjoy!
After a lovely afternoon spent biking around looking for a nice laundry hamper on Clement Street (no luck yet), he took me home, sat me down, and made me dinner. Michael and I have very different styles of cooking; I like to at least look at a recipe, whereas he prefers to just wing it. I really loved what he came up with, a sort of curry with butternut squash, peas, and squash over fried cauliflower cakes, with artichokes as an appetizer.
We enjoyed the meal with a glass of wine, and spent the rest of the evening relaxing. He promised me someday we’d have a fancy meal at Millenium or Greens, but I can say with complete honesty that this Valentine’s I was pleased as punch to have a man who loves staying in as much as I do.