Red Velvet

Life is ever so full, bursting with color and sound and texture, with love, and life, and loss.  Valentine's Day expresses much of it.  

My family and I celebrate the holiday a trifle differently than how it is commonly celebrated.  We have the traditional valentines, cards with "heart-y" themes, 

... jam packed with messages of how much a person means to the lives they touch. 

 The hearts may be the same, but making valentines has turned into somewhat of an art in our house, each card made special for its recipient.

The evening begins with a special meal,

with sparkling grape juice,

with homemade rolls, warm from the oven,

with herbed brown rice, and Chicken Cordon Bleu.

Then we retire to the living room to pass out the Valentines.  They bring tears, and laughter, and smiles all around.  We linger so long, that times passes much too quickly.  It took us nearly two hours this year, each person reading their valentine one at a time, while the rest of us, sat, listening with quivering hearts.

Then before the evening is over, comes one last celebration.

 

We gather again around the table, and dessert is served...

Waldorf Astoria Red Cake

Cream together...

1/2 cup  shortening

1 1/2 cup sugar

2 eggs

Make paste of 2 oz. (or 1/4 cup) red food coloring and 

2 tablespoons cocoa.  Add to above mixture. 

Add alternately:

1 cup buttermilk.

2 1/2 cups cake flour and 

1 teaspoon salt.

Add 1 teaspoon vanilla

Blend in 1 teaspoon soda with 

1 tablespoon vinegar

Put batter in two paper-lined 9 in. cake pans.  

Bake at 350 degrees for 25-30 minutes.

Ice with cream cheese frosting.

May you be full of joy,

Emma

Note:  Photos #1. and #9 - #16 were taken by Sam Ramsey