When I think of Valentine’s Day, like most people thoughts of hearts and chocolate flood my brain. While I like to think of myself as a romantic, I tend to lean more towards reality. And sometimes my sweet gestures might come with a bit of my sarcasm. Like Valentine’s Dinner. When we ordered our quarter cow from Lewis Waite Farm, we were fortunate enough to choose our own cuts. We went with a lot of steaks, an average amount of ground beef, and some smaller roasts for 2 or 4. My husband INSISTED on throwing in some organ cuts–liver, kidney, oxtail and heart. He said HE would cook it. Yeah right. I love my husband dearly, but his advanced culinary skills include dishes like (boxed) mac & cheese, tacos and meatloaf that he’s made several dozen times but still relies on the recipe. I’ve tried to introduce him to easy cooking tools, like the slow cooker, with little success. Needless to say, those organs have been buried in the bottom of our chest freezer for close to a year. So I decided on this day of hearts and chocolate, it was best appropriate to serve him a little heart for dinner.

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