After being industrious yesterday and actually cleaning out my refrigerator, I was inspired today to clean out my laundry area and my hall closet/pantry.
And believe me when I say I worked up quite an appetite doing this.
I decided to fix myself a special lunch.
Remember the other night when I caught, cooked,
and picked the blue crabs?
Well, I'm having crab meat crepes
with Grand Marnier sauce for lunch today.
Here's my starting mise en place:
spinach
green onion
Block of delicious Swiss cheese given to Mr Hawthorne by Jason, who owns Corolla Pizza, deemed by many to have the best pizza on the Outer Banks.
Round of unsalted butter we bought from the Amish Market
in Yanceyville, NC.
My crepes, leftover from last Thanksgiving (Julia Child's Gateaux de Crepes)
(Yes, they were frozen. And no freezer burn, thankyouverymuch.)
Let's get started with my lunch.
Now, here's a tip for you gardeners out there.
Have you an asparagus bed?
I know you're used to thinking asparagus is a spring crop.
It is. But it can also be a fall crop.
If you have a nice, healthy asparagus plant, cut down the foliage now.
Within a day or two, you'll have new shoots.
WHOOT!
Added in the spinach and the crabmeat, just to heat through.
Don't mess with the crab meat.
Leave it in nice big chunks.
Here's everything waiting for assembly:
crepes in the foreground
crab meat/spinach/asparagus to the right
Swiss cheese slices to the left
back right - toppings of tomato, cuke, green onion, red pepper
Oh my.
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