Our Valentine Meal

It started as your basic preparation for supper, and ended as a fiesta in my mouth.

As I chopped up the ingredients for the rice, my mouth began to water. First I chopped an onion, and minced up three cloves of garlic, mmmmmm, oh yea garlic is much loved in our apartment. When that was chopped, (the garlic and onion), half of it went into the the broth water (which is just a little bit of chicken broth added) for the rice, and the rest was set aside. Once the broth water was at a rolling boil, the rice was added and steamed with sage leaf. The smell was absolutely amazing, but the flavor was incredibly delicious.

While the rice was slowly steaming, in a separate frying pan, scallops sauteed. As you know, before the scallops could be sauteed, they had to be thawed out. While the scallops thawed in the sink, a marvelous white wine was tingling my tongue. So the scallops are thawed now and ready to be cooked. The whole time they were being thawed the only thing in my mind was, "Man these are going to be so good, I can't wait till these get done". The scallops are now in the frying pan being sauteed in about two tablespoons of butter, the aroma in the air was more than spectacular, it was so good they should make a candle smell after it. After being sauteed to a nice golden brown, the scallops were steamed in white wine. Here is a little tip for picking out a wine, that was pasted down to us from my soon to be Mother-in-Law, when picking out your wine look for the points label on the shelf. Pick the bottle of wine that has a high point scale and is still under twelve dollars or so, you get a good tasting wine for an affordable price. For another little tip, when eating a red meat or a hearty meat, like steak, you want to drink a red wine with it. For your leaner and whiter meats, such as chicken and veal and even sometimes pork, you want to drink a white wine. White wine is also good with seafood.

While the the rice and the scallops slowly steaming, ingredients for the corn was being chopped up. The ingredients for the corn included the following, half a medium green bell pepper, a whole medium red bell pepper, three tablespoons of sun dried, and the rest of the onion and garlic all chopped into tiny little cubes. Once the ingredients were chopped, they were then sauteed in butter in the same pot the corn will be cooked in. The aroma of the sauteed peppers was another smell that should be made into a candle, mmmmmm, so good. When the peppers came to a steady simmer, the corn was then added, and slowly cooked.

As the multiple smells filled the air with magnificence, a beautiful plate of appetizers which consisted of carrots, sharp cheddar cheese, broccoli, cauliflower, and a nice Southwestern Ranch Veggie Dip, were being munched on. If you think that sounds good, what we had for dessert was even better. A fabulous pan of cheesecake swirled fudge brownies was baked and turned out so ooooeey goooey fabulous. An absolute magnificent three course meal, with a bottle of white wine.

!!LETS EAT!!