Well, folks, Valentine’s Day is almost here again and we’ve decided that we don’t like going out to a restaurant anymore to celebrate the day.

There are too many other sweethearts clogging up our favorite places on that evening. And, ahem, we don’t like to wait.

Besides, we like cooking something perfect at home. Just the way we like it.

Here’s what we did last year. Steak and lobster. You can’t go wrong with that. And it was fabulous. But I’m wanting to change it up at least slightly. You know, keep it fresh.

So what should I cook for my Valentines Day dinner this year? Here are the parameters:

1. It must involve meat. And I don’t mean pork or poultry. Beef.
2. I have to be able to cook it in my humble kitchen. I do not have a convection oven or restaurant-grade gadgets. Just the usual tools, plus a smoker.
3. It can’t be too “out there.” We’re simple folk.

Got any cool ideas? Send ’em my way!!

What an amazing day for our country.

We now have installed the 44th president — a peaceful transfer of power.  The way it’s supposed to be.

We have no royalty in the United States (Paris Hilton not withstanding) so our current and past presidents want YOU to know they are not going to dine as such on your dime.

Check out what’s being said about their menu selections from a recent lunchtime “meeting of the minds” involving past presidents and our current president . . .

The economy being what it is, it was in none of their interests to have the media report they had dined on champagne, caviar and foie gras, and so aides were at pains to point out that the five ordered from the White House Mess, the navy-run staff restaurant that is nevertheless, to be candid, one or two notches up from the average office canteen. The menu is described as “traditional American”, and during the outgoing president’s time in office has featured the White House Signature Steak, the West Wing Burger, spaghetti marinara, shrimp prepared with herbs and mustard, and a dish called Chocolate Freedom blending patriotism and calorific overload in a single dessert.

So, tonight, in honor of American presidents past and president — and heck, let’s throw in all Americans everywhere — I urge you to create your own “Signature Steak” and promptly gobble it up.

Fanfare, speeches and motorcades are optional.

Do it for your country. You know you wanna.

Excerpt courtesy of justsamachar.com.

Photo courtesy of foxnews.com.

At our little castle in the sand over the holidays we were very spoiled by the food.

Great meals just kept on coming.

One night we enjoyed bacon-wrapped filets with oven-baked potatoes and veggies.

Most of us in the house were in at the word “bacon.”  But, then, we were treated to buttery-tender filets that were to-die-for.

There was, however, a word of warning on the box that I must show you . . .

The Kansas City Steak Company totally had our number. They knew they were dealing with pigs who would just dive right in — pin and all. Thanks, guys! You saved us an emergency trip to the dentist in a state none of us live in. Appreciate ya.

To start the meal, first, Sandy pan-seared the filets after sprinkling each filet with the seasoning that came with the steaks.

She also cooked the bacon a bit and re-wrapped them. You can see them above being placed on aluminum foil and then sent out to the grill to be manned by the cutest griller around. (Okay, it was my husband.)

Why the foil? Because we don’t trust other people’s grills. Remember, this was a rented house. Plus, that grill had seen better days and we weren’t taking any chances with this meat.

Some in our group like their filets pretty well-done and not so thick. So we simply cut one in half so we had two filets that were half as thick. Voila!

While those were grilling we worked on the sides. We made oven-baked potatoes that were quickly cooked in olive oil, salt and pepper in a skillet and then baked in the oven.

Here is the final product (after the pins were removed). This baby didn’t last long after the picture was taken.

By the way, this was our Christmas Eve dinner. A special and exciting night for us all. Can you imagine a better meal?

Well, wait ’til you see what else we cooked that week . . .