I Never Get Tired

of hearing "I love you!"

My husband works very hard at remembering holidays and anniversaries. I appreciate all his efforts.
Today had to be one of his most imaginative! He surprised me with what he thought was two dozen white roses and spelled out "I Love You" in Reeses Peanut Butter Cups. Not bad.
He led me to our dining table where he had laid it all out-admitting he had been a little confused by the white plastic thing at the bottom of the flowers. He said he thought it might suck up water to the roses.
The roses turned out to be silk. . . and there was no lying about what I thought; on the way to the table he had casually asked me what I thought about silk roses. oops!

It's the thought that matters, right? and he did give me a great laugh!  Happy Valentine's Day, everyone!

Posted by Picasa

Comments

Teresa's New Life said…
Oh, how funny & sweet. One for the memory books!
February 12, 2010 at 2:57 PM
Home At Last said…
Are you planning something special?
February 12, 2010 at 10:26 PM
Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasiona
Read more

Artist-Walter Anderson

Image
    Make time for the Walter Anderson Museum, an eccentric artist whose work has been labeled "intense and evocative". A daily ritual of rowing twelve miles to an isolated barrier island provided Anderson the opportunity to paint and draw the island's vegetation, birds, animals and insects. Stunning water colors and intricate patterns allow a glimpse into the lonely mind of a brilliant artist. Located on the main street of charming Oceans Springs, Mississippi. To learn more about artist, Walter Anderson and the museum hours visit www.WaltAnderson.org
Read more

Parrot Fish

Image
Asian-style Parrot Fish Dark soy, sesame oil mixed with a little olive oil, freshly-grated ginger and garlic! Yum. A little chopped green onion and blood orange. Yes! One of my last blood oranges was squeezed for a citrus marinade that made for a nicely-flavored and springlike taste! I might be rushing the seasons a little but this easy recipe would certainly be good anytime of the year! The Parrot Fish has a nice firm texture with lots of flavor. The bones were easily removed from the meat and so the yield is very good. I grilled the fish on the infrared for about eight minutes and finished it off in a very hot oven! Definitely worth a try!
Read more