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I know I could never give up the feeling of slicking on some fabulous gloss straight from the tube, but there’s something to be said about the convenience of a standard lip crayon. It’s like coloring, as long as you can stay within the lines, you’re golden.
Perhaps the only downside to this fool-proof and ever-flattering lip product is the fact that you’ll need a sharpener to keep it going.
This post is way overdue since our anniversary was actually in December. Between the holidays, work and preparing to leave for a 3-week vacation, I let this one fall by the wayside.
The Boyfriend and I have never been to a Michael Mina restaurant we didn’t enjoy – from Michael Mina, to RN74, to XIV (this post is also overdue!) – so we knew that our experience at the new Bourbon Steak in San Francisco wouldn’t be any different.
We love the personalized notes from the restaurant – it truly makes an occasion that you’re celebrating just that much more memorable.
They start out by dropping off a trio of different french fries with its own dipping sauce to the table. If I had written this post sooner, I could remember what each combo was. 
I enjoy a Rib Cap cut steak (top)while the Boyfriend dined on a Rib-eye (bottom). Both yummy but I definitely prefer the melt-in-your-mouth quality the rib cap gave.
For our sides, we got the ever popular Truffle Mac and Cheese and a Loaded Baked Potato. I didn’t particularly care for the potato – the toppings weren’t baked along with the potato leaving the cheese cubes on top tasting rather cold and raw (ick).
We also got an order of Crispy Bone Marrow which was way too greasy for our liking. Marrow is already very rich; that combined with a greasy crunchy outer layer didn’t sit to well with me. Roasted bone marrow is the only way to go from here on out.
For dessert, we indulged in a Banana Tarte Tatin with coconut sorbet. With every banana dessert I ever order, I love it more and more. A delightful twist on the apple version, it’s an equally yummy sweet treat.
And as with each special occasion that we’ve celebrated at a Mina restaurant, our night was finished off with cookies and a couple of chocolate pops. :)
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Am I musically talented? Athletically gifted? No and no. But I like to think of myself as someone who is inclined towards the arts and crafts. That being said, I’m definitely nowhere as awesome as the talented sellers on Etsy.
Take for example, Lysa at The Morbid the Merrier. She offers handmade lip balms, perfume oils, and solid perfumes at affordable prices. I was drawn towards the solid perfumes since I don’t have much of those in my stash and placed an order.
Ever since I bit into the Ruby et Violette Lemon White cookies I got for my birthday, I couldn’t get the flavor out of my head that I just had to bake these cookies for The Boyfriend for Valentine’s Day.
(Note: By the time he reads this post, I hope he will have gotten his surprise batch in the mail in time for V-Day! Otherwise, I will have just blown the surprise 
)
I went online and searched for a recipe and came across this easy one from The Naked Beet website. I opted to omit the coconut since I’m not a fan of coconut shreds in my food even though I like the flavor.
1 3/4 cup flour
1/2 tsp baking soda
1/4 tsp salt
1 stick of butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg
2 tsp lemon extract
2 tbsp lemon zest
3 tbsp fresh lemon juice
1 1/2 cups Godiva white chocolate chips
I modified the recipe by adding a little more lemon juice and extract to my second batch to make it more lemon-y (I really liked the punch of lemon from the Ruby et Violette version).
I’m not sure if my drops of dough on the cookie sheet were overly big or what, but it didn’t yield 40 cookies according to the site. I got exactly 24 cookies, which was perfect for me.
I was able to put about 10 cookies into a cute canister I found at The Dollar Tree and brought the rest into my office for my coworkers to enjoy.
What are your favorite sweet treats to eat or bake for Valentine’s Day? Share your favorite recipes with us!
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