What we ate in & around March

Catherine made up a recipe for crab cakes. She just invented it out of her own head, and it was perfect. We got fresh crab from the market in Warrenton, added red bell peppers, celery, egg, and a secret blend of cheeses and spices. It was my idea to bake them in the muffin pan, though. Also we made a shrimp salad. Viva la Warrenton Fish Market!

Counterclockwise from top left: 2 kinds of eggplant (Japanese & Thai) with ground pork & a brown sauce over rice, with Healthy Boy brand sweet chili sauce and orzo salad with raisins, carrots, scallions and a orange-sesame dressing. Ethnically incompatible, perhaps, but our mouths didn't care.

Meatloaf with a balsamic vinegar catsup sauce, bacon- & shallot-infused peas, and tasty mashed potatoes.

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