I started dating my husband, Paul, while doing a 1-year psychotherapy internship in Burlington, Vermont. Being a California girl, the East Coast winter kicked my ass. By February I had cabin fever so bad that I felt like I’d die if I didn’t see the sun soon. Wanting to help, Paul whisked me away to Florida for a week as my Valentine’s Day gift. It was the most romantic gift anyone has ever given me.
This year, Paul gave me my Valentine’s gift early – it’s a hat. I’m not complaining. Actually, it’s what I wanted. I saw a woman wearing it at the beach and I liked it, so I asked her where she got it. I was crestfallen when she said, “Nordstrom.” I figured it would be out of my price range, but I checked it out anyway. It was $115 – yikes! It was too expensive to buy for myself, but perfect for a Valentine’s Day gift. My hubby got the hint; actually he just agreed to let me buy it and told me it was my gift. I know that’s not romantic, but I’m happy with it.
I haven’t gone all out for my husband on Valentine’s Day for a few years either. It’s just the way long-term relationships go. But sometimes a little romance is nice, so I’m going to make him some vegan heart shaped cookies this year. I know he’ll appreciate them because we rarely eat sugar anymore. We gave it up completely when we first went plant-based, but lately we’ve been splurging on special occasions. I’ll make the cookies tonight while Paul’s at singing class so I can surprise him.
My husband just left, but I’m having second thoughts about baking. I’m worried that I’ll pig out on the cookies. The last time I made some, I ate so much batter I got sick. But I really want to do this for my husband, I just wish there was a way for me to be accountable. Hmmmm… I suppose I can promise to post how many cookies I eat on my blog. I don’t know if it will work, but I’ll give it a try.
I’m off to bake, but I’ll let you know how it goes.
I’m back and happy to report the cookies turned out great. They were like heart-shaped thumbprint cookies with deep heart wells glistening with red strawberry preserves. Beautiful! I liked that this recipe didn’t use cookie cutters, partially because I don’t have any, but also because it gave the treats an imperfect charm. They tasted wonderful too. I ate four cookies and a moderate amount of batter, which was more than I wanted to eat, but not as much as I usually do, so maybe being accountable helped.
If you’re interested in making these, here’s the link: http://dairyfreecooking.about.com/od/cookies/r/heartcookies.htm
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