I hope you all are ready to celebrate Valentine’s Day. I know, I know, it’s a made up holiday blah, blah, blah. But you know what? I don’t care because it’s really fun! To me, Valentine’s Day is one of those holidays where the fun comes from going completely over the top–pink and red everything, little kid cards (Should I get Spongebob for my students again this year?), sprinkles, chocolate and champagne. I mean, why not? Don’t we have every other day of the year to be restrained and reasonable? (Not that I do that either, ind you.)
To me, Valentine’s Day should start at the beginning of the day with breakfast in bed. Wouldn’t that be great? The problem with breakfast in bed is it usually results in one person running downstairs and slaving away as fast as they can while the other sits around in bed waiting for food. Not exactly as romantic as intended.
This recipe solves that. Actually, I hesitate to even call this a recipe because it consists of only two ingredients and requires no cooking at all. Martha Stewart lists this as a perfect dessert to use up leftover champagne. I have two problems with that, though. First of all, if it’s Valentine’s Day, I want a rich and decadent chocolate dessert. Secondly, leftover champagne? What’s that? I say open the bottle for breakfast in bed and finish it over the course of the day. Why not? It’s Valentine’s Day.
Pink Grapefruit with Champagne
from Martha Stewart Living, January 2006
1 very large or two medium ruby red or grapefruits
1/2 c. chilled champagne
1. Cut grapefruit into supremes (Not sure how? Check out this video.) and arrange in two champagne saucers. Pour equal amounts of champagne in each saucer. Serve in bed.