My Forever Valentine


Tomorrow, Ralph and I will celebrate our 36th Valentine’s Day together!  We started dating in July 1983.  Our first date was to a university play called “Idolong Romantiko”.   It was followed by a trip to the University Shopping Center for ice-cream.  There had been a long “brown out” (this is how we call a black out) earlier that day so we were served with soft ice-cream.  We exchanged short stories and enjoyed each other’s company.  We really hit it off well that while we were enjoying melting ice cream, I decided he was the man I will introduce to my mom!  But, what do I know at 17!  A few days later, we were dating exclusively. 

We spent our first Valentine’s Day apart.  He went on a senior internship in another part of the country.  Before he left, we planned to celebrate upon his return.  So when I received an intercom call that there were a dozen roses delivered for me, my heart almost leapt out of my chest.  I found out later that before he left, he had asked a friend to buy them and deliver to the dorm.  So sweet!  Sadly, we did not really celebrate Valentine’s Day together until after we got married three years later.  He left for Rhode Island in January the following year.  We carried on a long-distance relationship for the next 3 years.  While he was gone, he never missed to send me a Valentine’s Day card.  A few months after our wedding in July 1987, I joined him in Puerto Rico where he had just started graduate school.  We finally celebrated Valentine’s Day together the following year with a dinner date at a restaurant in Joyuda.  I remember having my first taste of mofongo that evening! It has been a thirty-six years since our first Valentine’s Day.  He has been and will always be my Valentine.

In honor of all sweethearts out there, I want to share this cookie recipe (adapted from Eating on A  Dime).  It only requires 4 ingredients and takes less than 30 minutes to make.  The best part of it all is that it is so yummy.   Add this to your Valentine or Galentine gift basket:-)

Red Velvet Cookies Recipe


  • 1 box Red Velvet Cake Mix (I used Duncan Hines)
  • 2 eggs (I used farm fresh eggs from our chickens)
  • 1/3 cup vegetable oil
  • Powdered (confectioner’s) sugar for the topping


1. Preheat oven to 375 degrees
2. Mix everything except the powdered sugar into a bowl (batter will be thick
3.  Measure one scoop and roll into balls.


4.  Roll in the powdered sugar.
5.  Place on cookie sheets leaving about 2 inches between cookies

6.  Bake for .8-10 minutes until cookies brown slightly on the edges.

7.  Enjoy or share

Servings:  24-36 
Calories: 108 kcal per cookie
Carbohydrates: 13 g


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