Happy Valentine's Day, everyone! Here's a recipe to celebrate from guest blogger Anita Dukeman. - Meg

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It’s Valentine’s Day and love is in the air. For me, that means the aroma of food filling my kitchen as I prepare a delicious dinner to share with my family.

I love the quote, “The way to a man’s heart is through his stomach,” by Fanny Fern. But it has been my experience that the way to anyone’s heart is through their stomach, not just a man’s.

We all remember so fondly the love our mother or grandmother had for us when she prepared a family dinner or when we savored the taste of her “famous” cookies or pies still warm from the oven. And the memories of our favorite meal prepared just for us — to brighten our spirits when we were down or to nourish our body after an illness. Everyone appreciates the time someone took to make a meal just for them.

I was taught that everyone should have an easy dinner menu that they can prepare to make someone they love feel special. Apparently I'm not the only one who feels this way. Rachael Ray from the Food Network a few years ago shared her recipe for You Won’t Be Single For Long Vodka Cream Pasta, claiming those who prepared it for someone they loved didn’t stay single for long. I'm not sure I could guarantee that outcome but I know the recipe is outstanding.

And just recently I glanced through a book at a library book sale, "The Rules According to JWOWW," by Jenni Farley, better known as JWOWW from MTV’s "Jersey Shore" fame, and saw a recipe similar to the Rachael Ray recipe — Penne A La Vodka. She stresses the importance of learning to cook, especially for someone you love. I agree, Jenni, and I am impressed.

Spanning the generations and cultures, I think JWOWW, Rachael and I have it right. Make those you love food you prepared from your heart. Combine this recipe with a delicious salad, crusty bread, a red wine of your choice and lots and lots of love. Make them feel special!

Source: handletheheat.com via Katie on Pinterest

Penne with Vodka Sauce

Or - You Won’t Be Single For Long Vodka Cream Pasta

Rachael Ray

1 tablespoon extra virgin olive oil, once around the pan in a slow stream

1 tablespoon butter

2 cloves garlic, minced

2 shallots, minced

1 cup vodka

1 cup chicken stock

1 can crushed tomatoes (32 ounces)

Coarse salt and pepper

1 pound pasta, such as penne rigate

1/2 cup heavy cream

20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add the EVOO, butter, garlic and shallots. Gently saute the shallots for 3 to 5 minutes to develop their sweetness. Add the vodka to the pan – three turns around the pan in a steady stream will equal about 1 cup. Reduce the vodka by half, about 2 or 3 minutes. Add the chicken stock and the tomatoes. Bring the sauce to a bubble and reduce the heat to a simmer. Season with salt and pepper.

While the sauce simmers, cook the pasta in salted boiling water until it's cooked to al dente (with a bite to it). While the pasta cooks, prepare your salad or other side dishes.

Stir the cream into the sauce. When the sauce returns to a bubble, remove it from the heat. Drain the pasta. Toss the hot pasta with the sauce and the basil leaves. Pass the pasta with crusty