The people of Texas have this weird tendency to not believe signs. It’s almost as if they think the people who set up the signs put it there as a joke. I cannot tell you how many times I’ve seen signs reading “Left lane ends” or “Lane ends: Merge right”, and the person driving doesn’t merge over until the very last second. I don’t know if they’re all blind or think maybe the giant orange cones are going to leap out of the way, but if I get cut off one more time because some fool thinks that maybe the construction workers put them there as a joke, I may go insane.
Tailgating here is also unbelievably bad. If you’re tailgating me while I’m already going over the speed limit, I will slow down. And laugh as I watch you freak out in my rear view mirror. And then when you finally decide to try and pass me, I’ll speed back up and go on my merry way.
I think the driving here in Texas is going to make me a very aggressive person.
For two days I was trapped in my kitchen (oh, the horror…) while we got new floors put into our house. I decided that during those two days I wanted to make crab cakes. And I did just that.
During all the commotion of our new floors being put in, I mixed, molded, refrigerated, got frustrated over and devoured these little cakes. Little did I realize how hard it is to make crab cakes! My first test subject fell apart and burned before my very eyes. So I decided to refrigerate them. The second one fell apart, but this time didn’t become a black blob in 30 seconds. So I mixed in panko into my crab mixture. Each small batch of crab cakes came out better than the previous, which had me in a much better mood than when I burned the first one. I shared them with my Aunt for lunch and saved some for my father, who later ended up eating two of my leftover raw ones… but that’s a different story.
Despite their difficultness to make, they’re actually quite tasty! Paired with this garlic aioli, the pair make a great weekday lunch.
The floors in my house look amazing, such a huge change from the off-white carpet that covered the majority of the house. It makes it look so much bigger and cleaner, I can’t tell you how annoying it is to pick off black dog hair from a white carpet. Most importantly though, my Mom loves it. And that’s all that really matters!
Crab Cakes with Garlic Aioli
Adapted from Bon Appetit
(warning: if you follow the recipe completely, they turn out rather soupy and hard to work with. I’ve adapted the recipe to what I did to make it not so soupy)
8 ounces cream cheese, room temperature
3/4 cup finely grated Parmesan cheese, divided
1 large egg
2 tablespoons sour cream
1/2 teaspoon finely grated lemon peel
4 teaspoons plus 2 tablespoons chopped fresh chives, divided
1/4 teaspoon coarse kosher salt
Large pinch of cayenne pepper
6-8 ounces fresh lump crabmeat, picked over, patted dry, coarsely shredded
1 1/2 cup panko (Japanese breadcrumbs)
1/4 cup (1/2 stick) unsalted butter, melted, plus more for pans
Using electric mixer, beat cream cheese in medium bowl until smooth. Add 1/4 cup Parmesan and egg; beat to blend. Beat in sour cream, lemon peels, 4 teaspoons chopped chives, coarse salt, and cayenne pepper. Fold in crabmeat and 1/2 cup of panko. This can be made 1 day ahead. Cover and chill.
Toss remaining panko, 1/2 cup Parmesan, and 2 tablespoons chopped chives in small bowl. Drizzle 1/4 cup melted butter over, tossing with fork until evenly moistened. Roll 1 rounded tablespoon portions of of the chilled crab mixture in the panko-Parmesan mixture, and pan-fry the crab cakes in a skillet of melted butter set over medium-high heat.
Adapted from Food Network’s Tyler Florence
This aioli is amazing. I can only imagine the endless possibilities of what you can spread this on. It makes quite a bit, so feel free to half accordingly.
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons freshly chopped chives (optional)
Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
Place the paste a large bowl and add: the sour cream, mayonnaise, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the chives. Give it a final taste and adjust seasoning, if necessary.