Having felt almost crippled on Thursday, I went back to exercise class on Friday, much to the delight of Kelly who was our relief instructor for a couple of days, and she worked our butts off again. This time, I felt much better. Next week I will get to meet Emmy (I assume that's how it's spelled) who is our current teacher and hopefully continue the good work.
I thought this was funny I stole it from How to Geek.
It occurs to me that writing a blog during the A to Z is really not worth it because all the A to Z people will be too busy this month. So, I am thinking of taking a break which means this month you can expect me when you see me. Mind you I still like blethering on so I may still be here every day despite everything, even if you aren't. There are some of us who haven't accepted the Challenge this year for one reason or another. One person told me she was "burned out" last year. Bit how I felt.
You know, I hate these recipe emails I get which say "19 ways of frying eggs" or "26 ways of cooking something else". Basically I can't be bothered to plough through so many recipes at once. Apart from not having the time. I frequently end up not looking at more than the first two or three.
Crab is not very easy to get here, used to get lots in NC. Makes me hungry for it.
Crab and Avocado Toasts
Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning
it over mashed avocado on toast. You can make the toasts or buy store-bought ones to save time.
2 Tbs extra-virgin olive oil, plus more for brushing
8 slices packaged thin white bread
2 Hass avocados
Salt and cayenne pepper
4 oz lump crabmeat, picked over
1 Tbs chopped fresh mint
2 tsp fresh lime juice
1. Preheat the oven to 350°F/176°C; and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
2. In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.
Servings: 8
Have a great day
I thought this was funny I stole it from How to Geek.
It occurs to me that writing a blog during the A to Z is really not worth it because all the A to Z people will be too busy this month. So, I am thinking of taking a break which means this month you can expect me when you see me. Mind you I still like blethering on so I may still be here every day despite everything, even if you aren't. There are some of us who haven't accepted the Challenge this year for one reason or another. One person told me she was "burned out" last year. Bit how I felt.
You know, I hate these recipe emails I get which say "19 ways of frying eggs" or "26 ways of cooking something else". Basically I can't be bothered to plough through so many recipes at once. Apart from not having the time. I frequently end up not looking at more than the first two or three.
Crab is not very easy to get here, used to get lots in NC. Makes me hungry for it.
Crab and Avocado Toasts
Gerard Craft grew up in Washington, DC, eating lots of Maryland blue crab. Here, he creates a very simple and delicious starter by tossing sweet crabmeat with fresh mint and lime juice, then spooning
2 Tbs extra-virgin olive oil, plus more for brushing
8 slices packaged thin white bread
2 Hass avocados
Salt and cayenne pepper
4 oz lump crabmeat, picked over
1 Tbs chopped fresh mint
2 tsp fresh lime juice
1. Preheat the oven to 350°F/176°C; and lightly brush a large baking sheet with olive oil. Using a 2-inch round biscuit cutter, stamp 4 rounds out of each slice of bread and transfer to the baking sheet. Lightly brush the rounds with olive oil and toast for about 15 minutes, until they are lightly golden and slightly crisp.
2. In a small bowl, mash the avocados with a pinch each of salt and cayenne pepper. In another small bowl, gently stir the crabmeat with the mint and lime juice and season with salt. Spread the mashed avocado on the toasts, top with the crab mixture and serve right away.
Servings: 8
Source: Food & Wine
Have a great day
Hi Jo - you have a very sensible point - we'll see you when we see you. Another recipe using mint I see ... I love crab - when Mum was in Newlyn .. the crabbery was at the bottom of the hill - not far to go ... and avo - well I'm sold! Sadly none today ... cheers Hilary
ReplyDeleteOK Hilary, thanks. You should still be able to get reasonable crab where you live I think. I remember we got two humungous crabs, from the local fishermen in Cornwall, to take home. Rarely see such things here.
DeleteWill miss seeing your post every day even though I am reading so many others. I am having some crab with Easter dinner. We can find good quality canned crab here but it is very expensive.
ReplyDeleteI don't really know about canned crab here Denise. Not looked since we came back from NC. I have already started writing another post for tomorrow so I don't think I will be gone very much.
DeleteWe are only on the letter B and I already stopped subscribing to one blogger. Just not interested.
DeleteMind you Denise, I find some people post interesting A to Zs and then afterwards their posts are uninteresting or very few or both.
DeleteI too got burned out last year with the challenge. My heart really isn't in it too much to read people's posts this year either. Too busy with other stuff. I will pick and choose what I read, but not get caught up in it like years past.
ReplyDeleteBetty
That's the best way to handle it I think Betty. Last year I spent more time reading other posts than living.
DeleteThe crab recipe sounds delicious. I love crab, but hubby hates all seafood, so I rarely cook it at home. It's just not worth making two separate meals for the two of us.
ReplyDeleteWhat a pity Danielle. Luckily there are very few things my husband doesn't like.
DeleteI don't blame you for taking a break. I only blog about 5 times per month and it keeps me busy. Glad the exercise went so well.
ReplyDeleteWell I am retired so don't have that much to occupy my time Susan.
DeleteEnjoy your time away from the blogosphere! We're posting sparingly, too. Just not worth it with everyone so frazzled from having to post every single day, visit everyone, etc. I'm tired just thinking about it.
ReplyDeleteI wish crab was easier to get here, too. Being in a landlocked state, the only crab we ever get is frozen solid, usually a little old, and very, very expensive.
Me to Bryan. It is exhausting. I am not sure how much or how little yet, I have already just about finished one for tomorrow.
DeleteI don't so much mind it frozen, but a little old is bad, so is very, very expensive which is the same here.
I see many regulars not taking part which is aok and enjoy your time away from blogland...if you choose to be away:) Love the cartoon
ReplyDeleteI will if I do Birgit. I thought it was good too.
DeleteI'll still read your posts Jo :) You are a legend doing all that exercise. You make me feel guilty. Good on you.
ReplyDeleteWell I do enjoy it Pinky and it's not really strenuous although by how I ached after the first time, I'm not so sure.
DeleteYou can find crab everywhere around here, naturally. lol I have to start going to Planet Fitness now that it's opened. I keep saying that and then find some excuse not to.
ReplyDeleteI know JoJo, lucky you. I do miss access to fresh seafood. Of course I don't have to pay for my exercise class it is run by a government agency. However, it does make a difference. I just wish I could get Matt to go.
DeleteI was burned out last year too, and it's only day three and I'm already behind. Can't keep this up. Don't blame you, I even took a shortcut and still can't keep up!
ReplyDeleteI know what you mean Yolanda. I kind of hate to miss it, but....
Delete