Food for Our Day of Love

Feb 2009 Issue

By Tina Scott
The myths and legends surrounding Valentine’s Day are as varied and numerous as the ones surrounding Robin Hood and King Arthur’s court. Some accounts say that Valentine was a Catholic priest who defied the Roman emperor, Claudius II and secretly

married young couples when Claudius wanted single men for his army. Another legend says that Valentine was in prison and fell in love with the jailor’s daughter and allegedly sent her a letter before his execution, signing it, your Valentine.

Still another account in the history books says that February 15th was the date of the annual fertility celebration by the Romans which was changed into a Christian feast day by Pope Gelasius I, and switched to February 14th.

Nowadays it doesn’t really matter who started the celebration or why—just know that every February 14th, your loved ones will expect some token or sign of your affection for them. If you’re married, it isn’t quite as difficult—you can lavish gifts according to your pocketbook with the confidence that whatever kindness you bestow upon your spouse will be appreciated and reciprocated.

If you’re single, celebrating Valentine’s Day might be a little tricky.
A funny card may not be enough to show the proper affection for your relationship while diamonds may be too extravagant and send the recipient running.

Yet, despite all the commercialism and worries about Valentine’s Day, it’s nice having a day to celebrate love and being loved. We should have more days like it. So, whether you’re married, have a special someone, or even if you have no current prospects for true love—take the time to show appreciation for those who make your lives worth living.

Below is a recipe sure to win the hearts of both young and old.

Easy Cheese Cake

Crust:

1 ¼ C. graham cracker crumbs

1 cube butter or margarine

¼ C. sugar

Mix crumbs and sugar together, then add melted butter and mix well. Press into a 9-inch square pan and chill.

Filling:

1- 8oz tub of whipped topping

1 – 8oz pkg cream cheese, softened

½ C. powdered sugar

Beat cream cheese until fluffy then blend in the sugar. Stir in the whipped topping until mixed well. Pour into the chilled crust. Pour cherry pie filling over the top. Chill and serve.