Text and image by Gabrielle.

Happy Valentine’s Day, Dear Readers! Are you doing anything fun to celebrate?

St. Valentine’s Day isn’t really a thing here in France. I mean, you can see it on the calendar. And there are a few stores with hearts in the windows. But there are no Valentine exchanges at school. No restaurants offering a sweetheart’s menu. No crazily-priced bouquets of roses.

Our family tradition is a Valentine Breakfast with pancakes, raspberry milk and a little gift on each child’s plate. Something small — a token really. But today’s morning schedule happened to be unusual, so we decided to turn our Valentine Breakfast into a Valentine-After-School-Snack instead. We’ll skip the pancakes, enjoy a tarte from the patisserie (plus the traditional raspberry milk, of course!), and open our little valentine gifts.

Wherever you are, I hope you’re offering an extra dose of love to the people in your life today. Happy Valentine’s Day!

P.S. — One of the girls received the glass heart necklace above. I picked it up on our Venice trip when we visited the island of Murano — famous for it’s colored glass — and have been saving it for Valentine’s Day. Pretty!

Raspberry milk is super simple and will take you about 1 minute to make in your blender.

Blend 1/2 to 1 cup frozen raspberries, 3 cups cold milk and 2 tablespoons of sugar (or whatever sweetener you prefer) until it’s super frothy and the palest of pink.

That’s it! I don’t know what it is about this simple concoction, but my kids adore it.

Note: those 3 cups of milk will get so frothy they’ll fill your whole blender! So I always work in 3 cup batches. Also, I usually eyeball the proportions when I make it, so sometimes is tastes a little more tangy or a little more sweet. But I measured out a batch just for you, so the numbers above are a good place to start! You can make it tangier or sweeter as you prefer.