Here’s another popular story about the origin of Valentine’s Day. In ancient Rome there was a festival called Lupercalia, which began at the ides of February, February 15. This was a fertility festival dedicated to Faunus, the Roman god of agriculture, as well as to the Roman founders Romulus and Remus. On this holiday, it was tradition for all the young unmarried women to put their names in a an urn. The city’s bachelors would then each choose a name out of the urn and become paired for the year with his chosen woman. These matches often ended in marriage. Pope Gelasius declared February 14 St. Valentine’s Day around 498 A.D. The Roman ‘lottery’ system for romantic pairing was deemed un-Christian and outlawed, but the tradition of love in February did not.
It is very common to send a love note to your sweetie on Valentine’s Day, and some historians believe the old Saint may have been the one to start this tradition. During his time, it was unlawful for a priest to marry couples, because Emperor Claudius II decided that single men made better soldiers than those with wives and families. But Valentine would not be deterred and he secretly married folks. The Emperor caught on and had Valentine sent to prison with a sentence of beheading. Before the devilish deed could take place, Valentine fell in love with a young woman, possibly the jailers daughter. Before he was sent to the gallows he sent her a message of love and signed it, “from your Valentine”. Don’t forget to be someone’s Valentine this year, but keep your head about it!
For a sweet treat for your sweet, try these delicious Fudge Nut Cookies.
Ingredients
12 ounces semisweet chocolate, chopped
6 tablespoons (3/4 stick) unsalted butter, cut into tablespoons
2/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
12 ounces miniature semisweet kisses or chips
1 1/2 cups coarsely chopped walnuts
Directions
Preheat the oven to 350 degrees.
Place the chopped chocolate and the butter in the top of a double boiler over barely simmering water. Heat, stirring constantly, until the chocolate melts and the mixture is smooth. Remove the top of the double boiler and let the chocolate mixture cool.
In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
In an electric mixer, using the whisk attachment, beat the eggs on medium speed until blended. Gradually beat in the sugar, then increase the speed to high. Continue beating for about 5 minutes, or until the mixture is thick and light.
Stir the vanilla into the cooled chocolate and add to the egg mixture, beating on medium speed until combined. On low speed, beat in the flour mixture, scraping down the sides of the bowl as necessary. Using a wooden spoon, fold in the miniature kisses and nuts. Cover with plastic wrap and chill in the refrigerator for 10 minutes.
Using a 1/4-cup ice-cream scoop or cup measure, drop the batter onto the prepared baking sheets, spacing the mounds 2-inches apart. Bake the cookies, switching the position of the sheets halfway through baking, for 10 to 12 minutes, or until set on the outside, but still slightly moist on the inside.