Valentine’s Day

Back when my two now-23-and-25-year-old daughters were in high school, our house was one of those where all the kids gathered for after-parties — after graduation, after prom, after band banquet, after whatever. I got pretty good at figuring out how to feed dozens of kids — little weiners and chocolate-chip cookies always were big hits — and enjoyed every minute of it. In fact, I sort of miss those days. But Younger Daughter brought them back this weekend when she hosted a party for the girls in the high-school percussion ensemble she’s working with this semester. She planned the menu and did a great job of combining healthy with Valentine’s indulgence: Carrot and celery sticks with no-fat vegetable dip, tortilla and pita chips with salsa and spinach-cheese dip, raspberry squares, Valentine’s fortune cookies, iced and decorated sugar cookies and No-Pudge Fudge cupcakes, vegetable and turkey rollups, pimento cheese (necessary for all Southern parties, you know), olives, Red Velvet cake balls and a chocolate fountain with pretzels, marshmallows and fresh pineapple and strawberries. And she used what we had around the house for decor — red candles, various heart-shaped items and the cards and boxes of candy that were the party favors. And all I had to do was help with food prep and then I got to go watch the Olympics opening ceremonies on TV while YD took care of everything else — she and the girls even cleaned up afterwards. And one of the best parts? Leftover sugar cookies for breakfast the next morning!

And check out my weekly newspaper column about everybody’s favorite love holiday at

10 thoughts on “Valentine’s Day

  1. Your daughter really knows how to throw a party! Everything looks delicious, and she even added cute party favors – quite the Hostess!!

  2. Gosh, I miss those days. But my table didn’t look nearly as good as yours. Younger daughter should consider a side line of catering!

  3. I love the plate stands. I know there’s a fancy name for them. My high school class is coming for brunch in April and things get pretty cluttered with food everywhere.

  4. Aw, thanks for the kind words. YD certainly is a wonderful hostess and, Evelyn, she’d love to be a caterer! Well, some days, anyway. And, Mary, I’ll lend you those plate stands whenever you need them — a TJ Maxx clearance rack find!

  5. Red velvet cake I have had the cake and loved can you share the how on these? The tables looked just lovely..your daughter has a great talent..and the food looks great:)

  6. Red Velvet Cake Balls:

    Bake the cake. Wait for it to cool completely, and then crumble it up (very therapeutic if you use your hands!). Mix in a tub of cream cheese frosting. Once thoroughly blended, roll (or use an ice cream scoop. Again, I’m a fan of hands) into truffle-size balls (makes about 45-50) and place them on a lined cookie sheet. Put them in the freezer to harden. After they’ve hardened, melt one package of white almond bark (or white chocolate squares if you’re fancy :-)) and cover each ball in sweet melted goodness. They’ll harden in a couple minutes and are ridiculously tasty!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s