It's Bill, 2/22/26: Valentine's Day

Valentine’s Day Then and Now

Showing my age, I remember Valentine’s Day from grade school. In the early years of school, our teacher was our Art Teacher. Just before Valentine’s Day, we sat at our desks, snipping colored paper, gluing, writing, making a mess, and having a good time. Later in grade school, we addressed packaged Valentines at home to be exchanged with our classmates on Valentine’s Day. We weren’t focused on sweethearts, perhaps just a girlfriend or boyfriend for Valentine’s Day.

As I got older, I became more focused on Valentine’s Day. At some time, I actually had a concept of what a Valentine was—that special person to celebrate the day with. A particular card, given personally, flowers, a little something gift. Not too serious, just fun. As we know, Valentine’s Day comes and goes, just a small part of any relationship, something to look forward to and then move on.

Okay, moving on. Valentine’s Day becomes an event. A silly, gooey card, more flowers, maybe a bottle of Champagne or something special, a nice dinner, an after-dinner drink. Enjoying each other, being silly, being ourselves. No rules, just living in the moment.

Even in the February chill, a little red says Valentine’s at West Quoddy Station.

A Valentine’s Weekend at West Quoddy Station

We had started giving flowers to each other back in January. Why wait? Yellow tulips, then daffodils. No red, no flash—Spring is in the air. This year Valentine’s Day fell on a Saturday as part of the three-day Presidents’ weekend. Being a holiday destination, West Quoddy Station was 100% reserved, turning away requests for reservations. Even more reason to celebrate.

We got together late Saturday afternoon at West Quoddy Station. We both unknowingly duplicated each other with red shirts. Our gifts were practical and the same size—toaster, wine rack; cards, same size, white envelopes. We started with bubbly, Mumm Brut Rosé (Pink Champagne). Always a toast.

We shared a fish cake appetizer. Dinner was my famous Nantucket Scallops, sautéed light golden brown in butter in a black cast iron frying pan. The scallops were accompanied by a baked potato and green salad. Just right. Sugar cookies for dessert, followed by a sip or two of B & B—Benedictine and Brandy.

Nantucket Memories and Good Company

In the early 60s, I drilled water wells for Ralph Marble at his cranberry bog on Nantucket. Ralph said he was “stuck” with a failing 500-acre dairy farm on Nantucket. Besides the cranberries, he had a golf course and pony track. We enjoyed his wife’s scallops in their 1840 farmhouse, cooked on a woodstove. Breadcrumbs and chives are fine options. I served this recipe cooked on the open hearth in North Stonington, CT, when I owned Randall’s Ordinary (1985–95). Asked for my recipe by magazines, I said, “1/3 fire, 1/3 smoke, 1/3 Magic.”

On Valentine’s, a group of eight of our friends went to the Publick House in Machias. My manager, Kyli, invited a recently widowed lady friend over for a meal and friendship. We like Valentines.

Yellow tulips and a simple Valentine card bring a touch of spring to the February table.