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I love my husband dearly; he’s a wonderful man. When our love was new and “tummy-tickling,” we took time and effort for each other – a little card here, a romantic restaurant dinner there. Nearly 11 years and two kids later, however, we barely have time or energy to order pizza and wolf it down before the kids’ hockey or dance practice. Our doting, romantic love has taken a back seat to a comfortable, real life love. Sometimes, though, it’s nice to let the romantic love take the driver’s seat again.

Do whatever it takes to find the time for just the two of you. Arrange to have your children spend the night at grandma’s or take them to a sitter.

Taking the time to enjoy a quiet dinner at home can put romance in high gear. You too can give your loved one a treat for the senses with this easy two-step plan.

The most important part of this step is candlelight, candlelight, candlelight. A room lit with nothing but candles screams romance. Plus, the warm flickering light makes everything (and everyone) look more beautiful. Use candles everywhere, not just on the table. Be sure to keep the candles unscented; you don’t want to overwhelm the aromas of your delicious meal.

Set your tables with the “good” china and heavy crystal glasses you got for a wedding gift oh so long ago. Invest in two good quality cloth napkins; they should feel luxurious to the touch. Keep the centerpiece simple and low. You don’t want to look around a centerpiece to gaze into your love’s eyes!

The final part of this step is the music. Play an instrumental CD softly in the background. Be sure that your player will keep the music going all night long.

There are foods that are traditionally accepted as mood enhancing, such as oysters, artichokes, chocolate, and even green M&M’s. But, you should cook food that you like. In case you are stumped for something new and elegant looking, Here are two recipes – one for a main dish and one for a dessert.

The main dish is deceptively simple. You can make the sauce a day in advance, and the rest of the dish comes together in less than 10 minutes. Serve this dish with sautéed green beans and rice pilaf to complete your main course.

Please don’t be afraid to try the dessert recipe. Soufflé is a wonderfully light, intensely flavored dessert that is very soft in the middle. The word soufflé is as scary sounding as root canal to some people, but once you make this recipe you’ll be in on the secret – it’s very easy to make. This soufflé recipe makes 6 servings. Just keep the remaining 4 unbaked soufflés in the freezer to pop in the oven anytime. (Be sure to add about 4 to 5 minutes to cooking time when using frozen soufflés).

Main Dish

PORK TENDERLOIN MEDALLIONS WITH CRANBERRY PORT SAUCE

Serves 2

1/2 cup chicken stock or canned low-salt broth

1/2 cup beef stock or canned beef broth

1/4 cup ruby port

Scant 1/4 cup whole berry cranberry sauce

11/2 Tbs. butter

1 (11/2 pound) pork tenderloin, trimmed and cut into 1/2 to 3/4 inch medallions

Combine chicken and beef stocks in heavy small saucepan. Boil until liquid is reduced to 1/2 cup, about 15 minutes. Add port and boil until liquid is reduced to scant 1/2 cup, about 15 minutes. Whisk in cranberry sauce and simmer until sauce thickens slightly, about 4 minutes. (Can be made to this point and refrigerated overnight. Reheat and continue with recipe). Whisk in 1 tablespoon butter. Season sauce with salt and pepper. Set aside.

Sprinkle pork with salt and pepper. Melt remaining 2 tablespoons butter in large nonstick skillet over high heat. Working in batches, add medallions to skillet and until done, about 3 to 4 minutes per side. Divide sauce among 2 plates. Place medallions atop sauce on each plate.

For Dessert

CHOCOLATE ALMOND SOUFFLÉS

Makes 6

1 cup chilled whipping cream

3 tablespoons amaretto

6 ounces semisweet chocolate, chopped

3 large egg yolks

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

5 large egg whites

3 tablespoons sugar

6 tablespoons crushed amaretti cookies (Italian macaroons)

Powdered sugar

Position rack in center of oven and preheat to 400°F. Butter six 3/4 cup soufflé dishes; dust with sugar. Place on baking sheet. Whisk 1/2 cup cream and 1 tablespoon amaretto in medium bowl to soft peaks. Refrigerate whipped cream. Stir 1/2 cup cream and chocolate in medium bowl set over saucepan of simmering water until melted and smooth. Remove from over water. Whisk in yolks 1 at a time, blending well after each addition. Whisk in 2 tablespoons amaretto and both extracts. Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 3 tablespoons sugar, beating until stiff but not dry. GENTLY fold whites into chocolate mixture in 2 additions.

Spoon enough batter into each soufflé dish to fill dish halfway. Sprinkle each with 1/2 tablespoon amaretti cookies. Top with remaining soufflé batter. Sprinkle each with

1/2 tablespoon amaretti cookies. (Can be made ahead, covered with plastic wrap, and frozen for up to a week. To bake, remove plastic wrap and bake frozen soufflés an additional 4 to 5 minutes.)

Bake soufflés until puffed and set, about 13 minutes. Dust each with powdered sugar. Accompany soufflés with whipped cream. Serve immediately, as they start to deflate.