Valentine’s Day dinner this evening was boiled lobsters with lemon butter dip, a French baguette remnant from a meal earlier this week, and a fruit salsa of diced avocado, red onion, and mango with chopped cilantro, and a splash of freshly squeezed lemon juice. The spread looked like this.
Later, we had dessert. It was the heart-shaped Crème brûlée, a chocolate-dipped strawberry, and a flute of French Brut blanc. Okay, maybe more than one flute.
