V-day came and went,
Here’s the recipe I should have sent.
It was an icy cold, blustery night. Snow drifts nearly two feet high covered most of New York City and more snow was still falling. I was at Scotch’s apartment in Astoria, Queens waiting for his flight to arrive from Edinburgh where he had attended a birthday gala for his dad and aunt.
It’s a miracle his flight made it in through the blizzard. It was to be our first Valentine’s together as we had only been dating for 6 months. Scotch had booked a table at a fancy restaurant in Manhattan and always the optimist, he had high hopes that we could still make it into the city. But by the time his flight landed, the blizzard had caused a shut-down of most train lines and businesses were encouraged to close early so people could get home safely.
We decided to brave Mother Nature by foot in search of any restaurant that might still be open. A few blocks from Scotch’s apartment, we found a Thai restaurant that was open for business. We gladly rushed through its doors for some warmth from the freezing cold. It wasn’t the most romantic place for a first Valentine’s dinner but it was an adventure we wouldn’t soon forget and at least we could spend it together.
I can’t remember what we ordered (knowing me, most likely something with seafood) but I do remember having to unexpectedly pay for the meal because the restaurant did not accept American Express and Scotch had no other credit cards nor cash on him. I also remember the beautiful long-stem red roses that he had sent to my house earlier (this was before he knew my favorite color was yellow).
I can’t believe that was 10 years ago. Sometimes it seems like just yesterday. Other times it seems like an eternity ago.
These days we try to avoid the hype and commercialism of of V-day by staying at home and enjoying an indulgent home-cooked meal and a bottle of bubbly.
I made this Shrimp Mac ‘n Cheese recipe based on a Lobster Mac ‘n Cheese recipe (from epicurious) as I didn’t want to shell out dirhams for live lobster. The essence of this dish comes from the shrimp stock. You can certainly just throw cooked shrimp into a regular macaroni and cheese recipe but sautéing the shells and making the shrimp stock will give the final dish a much richer seafood flavor.
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[easyrecipe id=”9346″ n=”0″]