When it came time to make plans for Valentine’s Day, we knew we wanted to skip a pricey prix-fixed evening out. Cooking something special together would be a nice treat. Before we moved in together, Kirios and I would frequently plan recipes to cook together on weekends. Now a days cooking can sometimes feel like more of a chore that a treat – especially since I come home almost an hour and half later than I did with my last job. We still enjoy home cooked meals almost every night, but it’s hard not to be a tad tired and hungry in the evenings, or rushing around to do see friends on the weekends. Sometimes if Kirios has work to catch up on for a couple of hours during the weekend I will spend some time preparing fun dishes at a relaxing pace, or if I’m working from home I may throw something together and let is roast for a while.
A little over a year ago Kirios and I purchased a blue steel crêpe pan and a recipe book with pretty crêpe pictures. We like to make crepes together at home, but it’s a bit involved for a normal weeknight. We made crepes for Valentine’s Day last year which was a big hit. So this year we perused the recipe book and a recipe for a Savory Florentine Crepe caught my eye. Well – the picture did. The Florentine Crepe was actually more of a crêpe cake – crepes laid flat and piled on top of each other with savory filling in between each other. There were two different filling recipes – one with diced tomatoes, onions, and parmesan cheese; the other with spinach and heavy cream. We stacked nine herb crepes into a pie pan and alternated filling flavors for each layer. We cut “slices” of the creation like a cake. The result was a rich buttery dish with well-developed flavors. It was a tad difficult to slice when warm, but the refrigerated leftovers gave us no problems. Despite the challenge, the presentation of red and green layers was impressive and sophisticated. It looked just like the picture in the book, and tasted like a special occasion indulgence – mission accomplished.
The best part about our Valentine’s Day meal though, was not the food itself. It was the fact that Kirios was so proactive in preparing the food before I made it back from work. He has seen me struggle as I adjust to arriving home around 6:15 instead of before 5:00 in the past few months. He knows that I get stressed when there’s a lot to be done and it’s getting late. And he knows by the time I get home he’s already hungry. So Kirios prepared all the crepes before I arrived and was at work on the first filling by the time I arrived. He also washed some of the dishes while he was still preparing the food (something my Dad does obsessively). There was still plenty to do together, but we were able to eat at a reasonable hour and relax for a bit before cleaning up.
Kirios has stepped up a lot since I switched jobs. He often starts on dinner while I’m still commuting, and he’s experimenting and learning to cook a greater variety of things on his own. He wasn’t slacking before, but I appreciate the help even more with my new routine. His thoughtfulness and initiative is something I’m thankful for year round.