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I don’t know if I’m out of the loop, but I was super surprised to start seeing Valentine’s Day stuff like… 2 weeks ago? More than a month in advance? I know people usually loose their shit over Christmas (which I’m really not mad about because it’s my favourite Holiday), but I find it kind of weird about Valentine’s Day. Is it just me? Ahhh, the joys of capitalism - wink-wink.

Anyways… Since everyone but me seems to be in the mood for V-Day already, I thought I would share one of the few things I don’t mind doing on that Holiday: Cooking a romantic dinner for my man. I talked about this a lot last year, but to me, the whole V-Day spiel about who gets the biggest bouquet of roses or the most expensive jewelry is a little (read: a lot) phoney and really isn’t an indicator of love to me.

But since I’m not 100% cynical just yet (lol) I don’t mind doing a little something for the Holiday, as long as it doesn’t involve spending a ridiculous amount on roses with a 10000% markup just because it happens to be February 14. So usually, we stay in, have a really nice dinner, some champagne, and end the evening with something sexy.

My favourite thing to make is this lamb recipe, because it’s absolutely delicious and doesn’t require too long in the kitchen, so I have time to make myself pretty instead of looking like I slaved in the kitchen all day. And when I say delicious, I’m not exaggerating. It melts in your mouth (on brand, HA!), falls off the bone, it’s flavourful and juicy… It’s just perfect.

I like to serve it with my champagne bok choy as a side, because I feel like it’s not too heavy as a meal. Since lamb shanks are pretty big, I feel like serving this with potatoes or pasta is wayyyy too much food, but you do you. This could also be really good with a salad. Here’s how I make the lamb and the bok choy:

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Ingredients (for 2 people)

  • 2 lamb shanks

  • 4 garlic cloves

  • salt & pepper to taste

  • 2-3 bay leaves

  • 1/3 cup white wine or beer


Preheat the oven to 350F. Place the lamb shanks in a cast-iron dish. If you don’t have one, you can use a glass baking dish or a pan with high sides. As the meat cooks, it will release some fat that will make the liquid levels rise, and you don’t want it to leak all over your oven.

With a small, sharp cooking knife, perforate some 4 holes on the surface of the shanks, about 1 inch deep. Peel the garlic cloves and cut them in half on the length. Then, take the garlic pieces and place them in the holes you created.

Season all around with salt and pepper. Pour the wine or beer in the dish to create some moisture. Add the bay leaves anywhere in the pan. Cover tightly with aluminium foil, to create a closed environment. If you’re using a cast-iron dish, just place the lid on.

Bake for 3-4 hours, depending on how tender you want the meat to be. Take the meat out of the oven and let it rest for 10 minutes before serving.

Champagne bok choy

Ingredients (For 2 people)

  • 3 baby bok choy

  • salt & pepper to taste

  • a splash of champagne

  • 1 tbsp butter


Place a big pan on medium heat, and let the butter melt. Meanwhile, cut the bok choy in half on the length. Once the butter has melted and started to sizzle, place all the bok choy halves face down and season with salt and pepper. Let them grill until the bottom is a nice golden brown, about 5 minutes, checking on them regularly.

Once they are ready to be turned, flip them and pour a splash of champagne all over the bok choy. Be careful when doing so, as this might splash quite a bit. Let the bok choy cook until both sides a re a nice golden brown and serve immediately.

I like to make the bok choy while the meat is resting, that way everything is ready at the same time. I usually like to serve this meal with champagne, obviously.

That’s it guys, as you can see this recipe is super simple and easy, the only thing that takes time is cooking in the oven, during which you’re free to do whatever you want, your oven takes care of the whole thing. These have to be my favourite kind of recipes, ha!

Do you guys have any plans yet for V-Day? Let me know in the comments section below!

Have a great week!

Love you guys,

Jenny xx

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