Party Theme/Idea: Valentine’s Day Dinner for Two. Surprise your significant other with a romantic dinner complete with a homemade card, champagne, and a heart shaped filet and bundled asparagus atop a heart shaped galax charger.

Favorite Recipe: Oysters Rockefeller by Bev Church

Ingredients:
2- 10 ounce bags spinach, washed and stems removed
10 green onions, tops and bottoms
1 stick melted butter
½ cup olive oil
1 cup Worcestershire sauce
1 tablespoon Tabasco sauce
½ cup catsup
1 tablespoon Tony’s seasoning
1 ¼ cup tightly packed chopped parsley
1 ½ cups celery, chopped, tops only
2- 2 ounce tubes of anchovy paste
6 cloves garlic, chopped
1-10 ounce can of bread crumbs
1 dozen oysters per person

Preparation:
Melt the butter and add olive oil. Add the other liquid ingredients and stir. Add some spinach, green onions, garlic, celery and parley into a blender. Do not pack too tightly. Pour some of the liquid and start the blender. Keep adding all ingredients alternating liquid and greens and pour as you go into a large mixing bowl. When all is liquefied, add the bread crumbs and mix.  Let sit overnight to marry the flavors.  Drain oysters and place 1 dozen in each individual ramekin.  Put the Rockefeller sauce on top of each and bake at 400 degrees in the oven until bubbling. Serve immediately.

Favorite Flower: Red Enemone

How-to Idea: Heart shaped charger

– Buy twos heart shaped oasis rings. Soak in water for 2-3 hours.
– You will need 7-8 packs of galax leaves- 40-60 leaves per charger. Divide the leaves into piles of small, medium and large. Cut the stems to ½ inch in length. 
– Start with the larger leaves and work from the outside edge in, covering the heart with the leaves. Gradually decrease the size of the leaves and overlap the leaves slightly working them all in the same direction. Use smaller shorter leaves on the inside of the heart.
– You can add a small cluster of flowers but be sure to leave enough room for the plate.