This Valentine’s Day was extra romantic because we also celebrated our 2nd Wedding Anniversary. After Brunch in Bed, I decided it would be a good time to start training for a 5k my sister and I will be running in late March. The weather on Tuesday was beautiful and with Mark by my side, my training was off to a good start. After our run we began cooking our dinner. Mark made the pocket pie stuffing with chickpeas, potatoes, onions, and curry powder. I rolled out Pepperidge Farm Puff Pastry Sheets a little thinner and cut the pocket pies with a Heart-Shaped Pocket Pie Mold from Williams-Sonoma. They were so warm and delicious. We’ll be making them again soon and I’ll be sure to share a more detailed recipe. Well, I’m off to continue our training. I hope everyone has a wonderful Thursday!