My 2026 Valentine Card, A Most Unconventional Valentine

 

For nearly two decades, I've made it my personal tradition to design and create my greeting cards, notecards, and holiday greetings from scratch. Year after year, the challenge grows: how do you keep things fresh, meaningful, and truly unique when you've already covered romance, whimsy, humor, and heartfelt sentiment more times than you can count?

This Valentine's Day, I decided to veer way off the beaten path—and straight into the delightfully macabre and historical.

Instead of the usual hearts, flowers, cupids, or sappy love quotes, the front of my card this year features... the body of Saint Valentine himself. Yes, you read that right. A striking, lifelike wax effigy of the third-century martyr, complete with his serene (and slightly waxy) expression, housed in a glass sarcophagus. No chocolates or roses in sight—just the patron saint of lovers in all his preserved glory.

Why this bold (some might say bizarre) choice? It has a deeply personal, local connection that I only discovered a couple of years ago, and I was stunned it isn't more widely known.

 

In my hometown of Florissant, Missouri, the historic Old St. Ferdinand Shrine — one of the oldest churches west of the Mississippi— holds a remarkable relic: fragments of Saint Valentine's remains are enshrined inside that very wax figure, placed beneath the altar during a renovation in the 1880s. The shrine itself is a treasure of frontier history, tied to figures like St. Rose Philippine Duchesne, but this hidden gem of a Valentine connection feels especially fitting for February 14th.I wanted to shine a light on it. While the world floods with commercialized romance, here's a reminder of the saint behind the holiday: a real historical figure (or figures—scholars debate if there was one or two Valentines) martyred for his faith, whose legacy somehow ended up in a quiet Missouri town.

The card's interior keeps things light and explanatory, sharing the Florissant connection and a gentle nod to the holiday's deeper roots. But on the envelopes? Pure, over-the-top romance because contrast is everything.So many Valentine's cards offer sweetness and sentiment. Mine offers something different: a conversation starter, a slice of obscure history, and a touch of the unexpected. They also offer a rather unique postmark. Every year I mail them from a remote location with a Valentine-themed name for a special postmark. This year I chose Valentines, Virginia. I’m eager to see what it looks like. I’m not entirely sure that the recipients pay attention, but it just adds a little extra fun.

If you're ever in the St. Louis area, I highly recommend a visit to the Old St. Ferdinand Shrine. It's quirky, beautiful, and surprisingly moving. Who knew the patron saint of love had a Missouri address?

 If you’re curious about the number of cities in this country that have Valentine related names, you can find the complete list along with the city and ZIP Code here. 

 Happy Valentine's Day—may yours be filled with genuine connection, a little history, and zero clichés.

My New Weekend Obsession: The Midnight Martini

 

There’s something magical about lazy weekends. The kind where you don’t set an alarm, the couch becomes your kingdom, and you lose yourself in an Italian series with subtitles flying across the screen. That’s exactly the mood I was in last weekend when I decided it was time to treat myself to something really special.

I’ve loved coffee-based cocktails for years—they’re basically dessert in a glass—but I wanted to try something a little different. Enter: the Midnight Martini. Yes, you make the rich cinnamon syrup yourself, but trust me, it’s stupidly easy and transforms the drink into something dark, cozy, warm, and downright addictive. I made a batch ahead of time (it keeps in the fridge for weeks), and when Saturday rolled around, I shook up a double in my favorite glass. Did I regret going big? Absolutely not. Zero regrets. Just pure, velvety bliss.

The combo is perfection: bold cold espresso, smooth vodka, a touch of coffee liqueur, creamy chocolate liqueur, and that gorgeous cinnamon sweetness tying it all together. It’s rich without being heavy, caffeinated enough to keep the binge going, but boozy enough to feel like a real indulgence—perfect for those late-night, mood-lit moments.

If you’re a coffee lover who also appreciates a good cocktail, this Midnight Martini is going to become your weekend ritual too. Prep the syrup on a quiet evening, stash it in the fridge, and thank me later when you’re sipping one while the plot twists unfold.

 Here’s my simplified take on the recipe—no fuss, no intimidation, just delicious results.

Midnight Martini

First, make the cinnamon syrup

 (enough for about 6 drinks—make it once and enjoy for weeks)

½ c. sugar

¼ c. water

1 cinnamon stick (about 2–3 inches) or ½ t. ground cinnamon

Put everything in a small saucepan. Heat over medium, stirring until the sugar completely dissolves (takes about 2–3 minutes). Don’t let it boil hard—just gentle heat. Take it off the stove and let it cool completely (20–30 minutes). Fish out the cinnamon stick (or leave ground cinnamon in if you used that). Pour into a small jar and refrigerate. Done!

For each cocktail (make a double like I did!)

2 oz. cold espresso or strong cold brew

2 oz. vodka

1 oz. Kahlúa

1 oz. Mozart liqueur

1 oz. cinnamon syrup

Plenty of ice

Pop your martini or coupe glass in the freezer for 5–10 minutes to get it nice and cold.

Add all the liquids (espresso, vodka, liqueurs, syrup) to a cocktail shaker.

 Fill the shaker halfway with ice.

 Shake hard for 15–20 seconds until the shaker feels freezing cold and frosty on the outside.

 Strain into your chilled glass (hold back the ice).

 Garnish if you’re feeling fancy: 3 coffee beans on top, a dusting of cinnamon or grated chocolate, or even a half-moon of chocolate shavings.

Sip slowly… or not so slowly. Either way, enjoy every velvety, cinnamon-kissed sip.

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Ham and Cheese Sliders: A Simple, Satisfying Treat for Special Days

 

Every so often, I get a real craving for those classic ham and cheese sliders—the kind that are warm, melty, and just the right mix of sweet and savory. I don’t usually make a full batch for myself (though they freeze surprisingly well), so when the urge hit recently, I decided to time it perfectly: I made them alongside a pot of Magpie’s Baked Potato Soup to share with my number two son on his birthday. He doesn’t get spoiled nearly enough, and sharing these with him and my daughter-in-law felt like the ideal way to celebrate.

 We all loved them. They came together easily, reheated beautifully the next day, and even froze nicely for later. My son joked that a bacon grilled cheese might edge them out as a dipper (and yes, we both dipped ours into the soup—highly recommend), but these sliders were still a hit: soft King’s Hawaiian rolls, tender honey ham, gooey Swiss cheese, and that buttery poppy seed topping that gets irresistibly crisp. They’re perfect for a small gathering, a cozy family meal, or just treating the people you love.

Ham and Cheese Sliders

 (Adapted from King’s Hawaiian)

1 12-count pkg. King’s Hawaiian Sweet Dinner Rolls

24 slices deli honey ham

6 slices Swiss cheese, cut into fourths

¼ c. Duke’s mayonnaise

1 T. honey mustard

1½ T. Dijon mustard

½ c. butter, melted

1 T. poppy seeds 

1 T. onion powder

½ t. Worcestershire sauce

Preheat oven to 350°F. Slice the rolls in half horizontally (keeping them connected if possible). Whisk together the mayonnaise and honey mustard; spread the mixture on the cut sides of the rolls.

 Layer 1–2 slices of ham and a piece of Swiss cheese on the bottom half of each roll. Replace the tops and place the whole slab closely together in a baking dish.

 In a medium bowl, whisk the melted butter with Dijon mustard, poppy seeds, onion powder, and Worcestershire sauce. Pour the sauce evenly over the tops of the rolls, letting it soak in.

 Cover with foil and let rest for 10 minutes. Bake covered for 10 minutes, until the cheese melts. Uncover and bake 2 more minutes for golden, crisp tops. Serve warm.

These sliders bring comfort and a little celebration to any day—give them a try next time you want something simple yet special.As an Amazon Associate I earn from qualifying purchases.

Reviving a Classic: Ristorante Della Fontana's Minestrone Soup in Your Slow Cooker

 

If you've ever wandered through Salt Lake City's dining history, you might remember Ristorante Della Fontana. This spot opened back in 1967, tucked into a remodeled church near 400 South and 400 East. It was the height of fine dining in SLC at the time – think seven-course Italian meals that felt downright luxurious. These days, looking back, it comes across as charmingly old-school, maybe a bit much for our more casual tastes, but that's part of its appeal.

The place had this grand vibe: vaulted ceilings, wrought-iron chandeliers, and flags from all over, like stepping into a royal banquet hall. They built a solid rep for quality and big portions that kept folks coming back. One standout was their minestrone soup – hearty, flavorful, and a crowd-pleaser. Recipes vary a tad, but I've got a version here that's tweaked for the slow cooker. No slaving over the stove; just sauté the vegetables, toss them and the remaining ingredients Into the slow cooker in the morning, let it simmer on low all day, and dinner's ready. Pair it with focaccia or cheesy garlic bread for the win.

I switched things up by swapping 3 cups of water for Bloody Mary mix to add a little kick, and I went with spinach over cabbage because that's my preference, but feel free to swap back if you prefer. Oh, and pro tip: The recipe calls for French-style green beans, but if you grab cut ones by mistake (like I did as you can see in the photo), just know that this soup is forgiving like that. I seriously think this is my new favorite minestrone. With the pepper and the bloody Mary mix, it’s a bit spicy. For some people that might be too much, for me it was perfection. 

Ristorante Della Fontana's Minestrone Soup (Slow Cooker Style)

 ¼ c. olive oil

3 c. diced onion

2 c. diced celery

2 c. diced carrot

1 14.5-oz. can petite diced tomatoes

1 14.5-oz. can whole peeled tomatoes

1 (14.5-oz.) can French-style green beans, drained

1 (15.5-oz.) can kidney beans, drained

2½ t. kosher salt

1½ t. white pepper

1½ t. garlic powder

4 T. beef soup base

3 T. chicken soup base 

1½ t. dried basil

2 t. dried oregano

4 c. water

3 c. Bloody Mary mix

 1 c. tomato puree

1 c. frozen peas

1 15.5-oz. can garbanzo beans

1 c. elbow macaroni

1 c. chopped spinach (frozen works great)

Grated Parmesan cheese (for serving)

Heat the olive oil in a sauté pan. Sauté the onions, carrots, and celery until the onions turn translucent. Dump it all into a 6-quart slow cooker. Add the diced and whole tomatoes, green beans, kidney beans, salt, pepper, garlic powder, both bouillons, basil, oregano, water, Bloody Mary mix, and tomato puree. Give it a good stir.

 Set your slow cooker to low for 5-6 hours or high for 2-3 hours. In the last 15 minutes, mix in the peas, garbanzo beans, and cooked macaroni. Let it go a bit longer, then stir in the spinach right before serving. Ladle it up hot and top with a sprinkle of Parmesan.

 This soup is like a hug in a bowl – veggie-packed, savory, and perfect for chilly nights. It's a nod to that old-school SLC gem, but easy enough for your weeknight routine. If you try it, let me know how it turns out. What's your twist on minestrone?

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Crustless Three-Cheese Tart with Spinach & Hearts of Palm

For the past week or so I have been moving a container of cottage cheese around in my fridge. I don't eat cottage cheese, mind you, I bought it to use in a recipe. The trouble is, after I got home, I couldn't remember what recipe it was, and searching efforts were fruitless. So today, a particularly cold and gloomy day, I decided I was going to do something with that cottage cheese. I wanted a nice warm lunch, so decided to make some sort of crustless quiche/tart, using it to get rid of all of the errant ingredients in my fridge.

Basing this upon the Cheese Peta recipe of my late aunt (you can find that recipe here), I whisked together eggs, cottage cheese, half a package of frozen chopped spinach that I had thawed and drained, then stirred in some cheese, sliced hearts of palm, and baked it. It was wonderful! I had it with a nice warm crusty roll slathered with butter, and it was the most satisfying late afternoon lunch.

This was so good that I'm thinking it could probably be baked in an 8” x 8” square pan, cut into squares (or diamonds if you're feeling fancy), and served as a hot hors d'oeuvre. Consider this post as an encouragement to get you imagining what you can do with the items that are in your fridge. In the meantime, I encourage you to try this recipe; it's delicious. Cut small slivers to serve as a side dish alongside baked ham, or larger portions to serve as a main dish. You’re going to love it.

Crustless Three-Cheese Tart with Spinach & Hearts of Palm

 3 eggs

1 c. small curd cottage cheese

½ of a 10-oz. pkg. frozen, chopped spinach

½ of a 14-oz. jar Melissa’s Hearts of Palm, sliced into ½” rounds

1 c. freshly grated pepper jack cheese

1 c. freshly grated sharp cheddar cheese

2 T. flour

Few gratings of fresh nutmeg

¼ c. butter, melted

 Preheat oven to 350° F.  Spray a 9” pie pan with Pam.

Thaw spinach and drain very well. Whisk together the eggs and cottage cheese. Stir in spinach, hearts of palm, cheeses, flour and nutmeg. Pour butter over all and stir to combine. Pour into pie pan. Bake for 1 hour. Cool ten minutes before slicing.

 NOTE: This recipe can be made the day prior to baking.  Just mix it together, pour in into a pie plate, cover, and keep refrigerated until ready to bake.This is a nutritious, home-cooked comfort food that's definitely healthier than most restaurant quiches, cheesy casseroles, or takeout options—thanks to the protein punch, veggies, no crust, and real ingredients. It's not a "light salad" level of low-calorie, but it's a wholesome, satisfying choice for lunch, brunch, or dinner, especially if you're prioritizing protein and vegetables over ultra-low-fat eating.

If you'd like to make it even healthier:

Use low-fat or 2% cottage cheese.

Reduce cheese to 1½ cups total or swap in part-skim varieties.

Cut butter to 2–3 Tbsp or use olive oil.

Add more veggies (e.g., extra spinach, mushrooms, or zucchini) to bulk it up. 

Discovering Corn Pasta: A Richer Twist on Classic Mac & Cheese

 

I recently tried something new that I'd never encountered before: corn pasta. Made entirely from corn (usually non-GMO varieties), it's naturally gluten-free and offers a subtly sweet, distinctly corny flavor that sets it apart from traditional wheat pasta. Brands like Le Veneziane (an Italian favorite), Rustichella d'Abruzzo, or blends from DeLallo and Barilla make excellent versions—many people say the taste rivals regular pasta, especially when paired with bold sauces. I have no gluten issues myself, but the curiosity won out.

I tried the penne from Big Green Food, first sampling it plain to appreciate the flavor—surprisingly good, with a pleasant sweetness and nice texture. Then I decided to use it in macaroni and cheese. The corn's natural sweetness adds depth and complexity, making the dish richer and more interesting than the standard version. I kept the recipe mostly classic but incorporated the corn penne for that extra layer of flavor.

  While this version uses all-purpose flour in the roux (so it's not gluten-free overall), you could easily swap in almond flour or a gluten-free blend for a fully gluten-free dish with similar results. 

Corn Pasta Mac & Cheese

8 oz. corn penne

¼ c. butter
⅓ c. flour
3 c. whole milk
6 oz. sharp cheddar cheese, shredded or crumbled (divided: 4 oz. for sauce, 2 oz. for topping)
4 oz. pepper jack cheese, shredded
2 oz. mozzarella cheese, shredded
½ t. kosher salt
¼ t. chili powder (plus extra for sprinkling on top)
⅛ t. garlic powder

  Bring a large pot of salted water to a boil over high heat for the pasta. While waiting, prepare the cheese sauce. 

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for about 2 minutes to form a smooth roux (it should be lightly golden and bubbly). 

Gradually add the milk, a small amount at a time, whisking vigorously after each addition to prevent lumps. Once all the milk is incorporated, continue cooking and stirring frequently until the sauce thickens to a creamy consistency, about 8-10 minutes. 

Remove the pan from the heat. Stir in 4 oz of the cheddar, all the pepper jack, mozzarella, salt, chili powder, and garlic powder. Mix until the cheeses melt completely and the sauce is smooth, about 2-3 minutes. Set aside. 

Preheat the oven to 350°F (175°C) with the rack in the center position. Lightly grease or butter an 8-inch square baking dish. 

When the pasta water boils, add the corn penne and cook for 2 minutes less than the package directions (it will finish cooking in the oven). Drain the pasta and rinse thoroughly under cold water to stop the cooking and remove excess starch. 

Add the drained pasta to the cheese sauce and stir gently until evenly coated. Transfer the mixture to the prepared baking dish. Sprinkle the remaining 2 oz cheddar over the top, then add a light dusting of chili powder for color and flavor. 

Bake uncovered for 20-25 minutes, until the edges bubble and the top develops a golden, slightly crispy crust. 

Let rest for 5 minutes before serving to allow the sauce to set. 

This mac & cheese turns out creamy, flavorful, and just a bit more special thanks to the corn pasta's subtle sweetness balancing the sharp cheeses and warm spices. It's comfort food with a fresh twist—perfect for weeknights or sharing with friends who appreciate something different.

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Skip the Store-Bought Tub: Homemade Chive and Onion Cream Cheese That Saves Money and Tastes Better

 

There's something incredibly satisfying about recreating a store-bought favorite at home — especially when it's quicker, tastier, and saves you serious money. If you're like me, that little tub of chive and onion cream cheese is a weekly grocery staple. But once I crunched the numbers, I was shocked at how much I was spending compared to whipping up my own batch. This homemade version costs a fraction of the price, tastes fresher, and takes just minutes to make.

This versatile spread is perfect for so many occasions. Use it as a creamy dip for fresh vegetables, a flavorful spread on crackers, or even slathered on crisp apple slices for a sweet-savory twist. It's absolutely excellent with pretzels — the salty crunch pairs perfectly with the tangy, herby cream cheese. Whether you're hosting a party, packing lunches, or just need a quick snack, this recipe has you covered.

The best part? It keeps beautifully in the refrigerator for up to a week in an airtight container, so you can make a batch on the weekend and enjoy it all week long.

Chive and Onion Cream Cheese

8 oz. cream cheese, softened

¼ c. crumbled feta cheese

1 t. onion powder

1 T. instant minced onion

1 T. dried chives

Pinch of seasoned salt

Freshly ground black pepper

 In a medium bowl with a hand mixer, cream together all ingredients until well blended.

 Good served immediately but will develop more flavor upon sitting.

 Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip.

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