Viva Valentine's Day
As the American poet and essayist Ralph Waldo Emerson put it "All mankind loves a lover." And Valentine’s Day (14 February) is the recognized time to send special greetings to a sweetheart usually in the form of a card, chocolates, flowers or bubbles. Dining out has also become a fashionable way to celebrate. But, a special meal — prepared with love in your own kitchen — is a real winner.
There are many stories relating to the origin of St Valentine’s Day. Some trace it to the ancient Roman festival of Lupercalia. The early Christian church had at least two saints named Valentine. Some link it to the old English belief that birds chose their mates in mid-February. One early custom was for women to place their names in a ‘hat’ and the woman whose name was drawn by a man became his Valentine and he wore her name on his sleeve.
In Canada and the United States, parties and dances are held to celebrate Valentine's Day. In Denmark men send letters or rhymes to their sweethearts but do not sign their name. Instead they put a dot for each letter of their name.
Interestingly, Valentine's Day just keeps on growing in popularity. Latest estimates put the number of cards being sent worldwide at over one billion.
Mimosas - my way
Keep everything well chilled — even the glasses. I’ve found that if you add the orange juice last you don’t get a sticky mess around the top of the glass. A dry white sparkling wine is best.
- 2-4 tablespoons peach schnapps
- dry sparkling wine
- 2 slices peeled ripe peach
- 6-8 tablespoons orange juice
- Place the schnapps in two long glasses such as Champagne flutes. Fill almost to the top with the sparkling wine. Add the peach slices then the orange juice. Cheers