Being deeply loved by someone gives you strength, while loving someone deeply gives you courage.
– Lao Tzu
For many, Valentine’s Day is just an ordinary day. We can see the red and pink decorations, cards and products in stores, but often the train stops there. If our significant others were to proclaim their love to us in a sonnet, we would probably be overtaken by shock.
At our house, if we could sit down and have a quiet meal together without children fighting, that would be the valentine gift in itself. Our family goal is simple, “if you can’t say nothing nice, don’t say nothing at all.”
Read Also
Stock dogs show off herding skills at Ag in Motion
Stock dogs draw a crowd at Ag in Motion. Border collies and other herding breeds are well known for the work they do on the farm.
Valentine’s trivia
Valentine’s Day is the second-most popular greeting-card-giving occasion, according to Hallmark. The number of Valentine’s Day cards exchanged annually is around 180 million.
The oldest known greeting card in existence is a Valentine card that was made in the 1400s. By the 19th century, printed Valentine’s Day cards were on sale.
More than 50 million roses are given on Valentine’s Day each year.
Source: Celebratevalentinesday.com.
Dipped strawberries
4 squares semi-sweet chocolate
20 strawberries
Wash strawberries and dry thoroughly. Do not remove stems.
Place chocolate in top of double boiler or in bowl over a saucepan of simmering water. Heat until chocolate is almost melted, stirring occasionally. Remove from heat and stir until chocolate is completely melted and smooth.
Dip bottom half of each strawberry into chocolate. Place on wax paper-covered tray. Refrigerate until chocolate is firm. Store in refrigerator for up to six hours before serving.
Slow cooker lasagna
There is nothing more romantic than home cooking. Slow cookers make it easy for everyone involved. Serve with a green salad and chunky bread.
1 pound ground beef 454 g
1 large onion, chopped
2 cloves garlic, minced
1 can (29 ounces) 796 mL
tomato sauce
1 cup water 250 mL
1 can (5.5 oz.) tomato 156 mL
paste
1 teaspoon salt 5 mL
1 teaspoon dried oregano 5 mL
1 package no-cook 375 mL
lasagna noodles
4 cups shredded 1 L
part-skim mozzarella cheese
11/2 cups cottage 375 mL
cheese
1/2 cup grated 125 mL
parmesan cheese
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink. Drain. Add the tomato sauce, water, tomato paste, salt and oregano. Mix well. 
Spread a fourth of the meat sauce in an ungreased slow cooker. Arrange a third of the noodles over the sauce. Break the noodles if necessary.
Combine the cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce. 
Cover and cook on low for about five hours or until noodles are tender. Yield: six to eight servings.
Source: Quick Cooking Magazine.
Angel food cake
1 package (16 ounces) angel food cake mix
11/4 cups cold water 300 mL
1/2 cup baking cocoa 125 mL
Berry topping:
1/4 cup sugar 60 mL
1 package (12 ounces) frozen unsweetened raspberries or strawberries, thawed
2 cups whipped topping or whipped cream 500 mL
In a large bowl, combine the cake mix, water and cocoa. Beat on low speed for 30 seconds. Beat on medium for two minutes. 
Gently spoon into an ungreased 10 inch(25 centimetre) tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 350 F (180 C)for 35 to 40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about one hour.

In a small mixing bowl, combine sugar and berries.

Run a knife around side and centre tube of cake pan and remove cake to a serving platter. Spoon berry mixture over cake slices. Serve with whipped topping.
Yield: 12 servings.
Travel alerts
If you’ve planned a trip abroad and would like to find information about the country, check travel updates provided by the federal government’s foreign affairs or trade departments. The reports offer information about health issues, precautions and vaccinations you may need to take before leaving.
For more information, visit www.voyage.gc.ca or phone 800-267-6788.
Zucchini spice snack cake
To use up any zucchini you have left in the freezer, try this cake.
1/2 cup butter or 125 mL
margarine
13/4 cups sugar 425 mL
1/2 cup oil 125 mL
2 eggs
1 teaspoon vanilla extract 5 mL
2 1/2 cups all-purpose flour 625 mL
2 tablespoons cocoa 30 mL
1 teaspoon baking soda 5 mL
1/2 teaspoon baking 2 mL
powder
1/2 teaspoon cinnamon 2 mL
1/2 teaspoon ground 2 mL
cloves
1/8 teaspoon nutmeg 0.5 mL
1/2 cup buttermilk 125 mL
2 cups grated zucchini 500 mL
1 cup chocolate chips 250 mL
Preheat oven to 350 F (180 C). Cream butter and sugar. Beat in oil, eggs and vanilla. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in zucchini.
Pour into a greased nine by 13 inch (22 x 33 cm) pan. Sprinkle with chocolate chips.
Bake for 45 minutes or until a toothpick comes out clean.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
