Eating In

Instead of hassling with dinner reservations, crowded upscale restaurants, and limited set {over-priced}menus we decided to celebrate Valentine's @ the Cornelius household this year.

No pressure, just a low key romantic dinner at home.

Which gives me an excuse to set the table!

Which then in turn forced me...against my will...I had no choice to go to World Market.

I've got the basics, but wanted a few accent dinner ware and design elements.

So I picked up some great napkins, light purple vintage inspired glasses, and taper candles.

And now for the dinner...this was delish, if I do say so myself!

Appetizer: Cherry Tomatoes with Basil Oil, Herbed Goat Cheese, and Toast

Main: Red Wine Braised Beef Short Ribs

Sides: Garlic Mashed Yukon Gold Potatoes + Chives

Pan Sauteed Broccoli with Lemon

Dessert: Chocolate Dipped Strawberries

I created this recipe after I had something similar @ a local restuarant.

You're going to want to keep this one:

Cherry Tomatoes with Basil Oil, Herbed Goat Cheese, and Toast

(serves 2)

1 (4oz) Plain Goat Cheese, @ room temp

1 tsp. dried thyme

{mix these two together and refrigerate until serving}

10-12 fresh basil leaves, julienned

1/4 c. good extra virgin olive oil

{mix in bowl and set aside, at least 30 min, until serving}

1 package of cherry tomatoes (red, orange, & yellows); cut in half

1 french baguette, cut on diagonal

Bake bread rounds, drizzled with olive oil, sal t+ pepper @ 350 for 8-10 min.

When ready to serve, put the goat cheese mixture and cut tomatoes on a plate.

Drizzle tomatoes with basil oil. Serve with warm, room temp bread.

Sending you lots of love!

xoxo-LC