We had a wonderful Valentine's dinner at home again this year, sticking to our tradition of cooking new fancy things. Chris did dinner: Pan-seared talapia topped with a crawfish cake (version of a crab cake) and then smothered with a Dijon crawfish cream sauce, broccoli with handmade Hollandaise Sauce. This was "D-Licious" as Adam said. The boys devoured this meal as fast as Chris and I did.
I did dessert...a new attempt. Chocolate Souffle with an Orange Cream Filling. It actually worked and was so airy and creamy. I will repeat this as it was easy and scrumptious.
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