1. You can eat dinner in your undies.
I mean the old, worn in, might throw them out soon but they are just so comfortable undies, the ones that hold you in all the ways you want and need to be held without expecting to sleep with you afterwards. This reckless joy is not something to be sniffed at.
2. You can spend the money on yourself.
Hurrah. Most of the V-day paraphernalia and the overinflated expectations also come with over inflated prices. A dozen delivered roses (which will die) cost around $150. For that money you could buy:
- A personal training session
- A 90 minute massage
- A good quality French cheese wheel
- A new pillow
- At least a few chocolate sour cream cakes with change for a latte.
3. There are zero expectations.
Zip. Nada. You can be who you want, do what you want, enjoy whatever you want; all whenever you please and no one is weighing in, flowers and boxed chocolates in hand.
4. You can enjoy your freedom.
The way they cram those tables for two into a restaurant. It’s space rape. Enjoy the space you have now. Be it on the couch or in the kitchen. It’s the space you’ll crave and wish you had in ten years from now. Perhaps even next week.
5. You don’t have to share dessert.
Desserts, like these chocolate souffle tarts. Make, sit back (in your undies, see point 1) if you will, and enjoy.
Chocolate Souffle Tarts
Makes 4 - 6
1 x sheet Careme vanilla bean short crust pastry (or for a shortcut use pre-bought sweet tart shells).
3 tbsp. milk
5½ tbsp. sugar, plus additional for dusting soufflé dish
110g excellent dark chocolate, coarsely chopped
2 egg yolks
1 tbsp flour
3 egg whites
Preheat oven to 180C.
Grease and line 4-6 loose bottom tart tins. Line the tins with the pastry, trimming the edges then place in the fridge to rest for 20 minutes. Line with baking weights and blind bake the tart shells until just golden. Place milk and 4 tbsp. sugar in a small saucepan and stir over medium-low heat until sugar dissolves, about 45 seconds. Stir in chocolate and cook until melted, 1–2 minutes. Transfer to a bowl and allow to cool then beat in the egg yolks and then stir through the flour.
Beat the egg whites in a separate bowl until foamy, then sprinkle in remaining sugar, beating until stiff peaks form. Gently mix one-third of the egg whites into chocolate mixture, then fold in remaining whites, one-third at a time. Do not over mix. Spoon into the pastry shells and bake for 10 minutes or until puffed and just firm to the touch, dust with icing sugar and serve with fresh berries and ice cream or a dollop of vanilla bean crème fraiche.
Don’t panic—these puff and deflate a little as they cool.