Here a 🦀, there a 🦀.

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Every Thanksgiving I’m asked to bring my Crab Toasties appetizer. And since I rarely make them at home because my husband doesn’t like crabmeat… I’m happy to oblige.

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It’s a treat that takes a good chunk of 💰 seeing that fresh crabmeat is currently $30 a pound and I doubled the batch and needed two pounds, but holidays are made for splurging.

Use fresh crabmeat… do not, I repeat DO NOT! use canned… here’s the recipe.

It’s quick, easy to make and oh so yummy.

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** Crab Toasties **


1 pound cooked crabmeat
1 cup mayonnaise
1 cup mozzarella cheese

1/2 teaspoon black pepper
1 teaspoon garlic powder

1 package Thomas English muffins

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Mix first 5 ingredients together

Quarter English muffins and arrange on cookie sheet.

Spread crab mixture on muffins heavily, sprinkle with paprika and parsley flakes if desired.

Bake at 350 degrees for 30 minutes or until golden brown.

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Easy peasy, nice and cheesy.

Line cookie sheet with parchment paper for quick clean up.

👍

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Quality control… where are you?

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I bought a bottle of Pantene shampoo a while back. And after only a week in the shower… I reached down, pumped and got nothing but air.

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Seeing that my husband has very little hair left, I thought it odd the bottle had emptied so quickly.

Which is when I unscrewed the top.

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Really?

Mystery solved why no shampoo was forthcoming, but come on.

A little quality control goes a long way.

🥴

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Royal River Grill House

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One of the few restaurants that rarely disappoints.

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Dead fish greeters.

What’s not to love?

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Their seasonal sangria is to die for.

PUMPKIN PATCH SANGRIA
white wine, vanilla vodka, chai latte,
cinnamon sticks, white cranberry juice,
topped with Downeast pumpkin cider

Mmm, mmm good.

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A tasty calamari appetizer with zucchini, onions and peppers with pepperoncini aioli for nibbles.

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For dinner we both had the same thing because it’s fabulous.

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PAN SEARED PANKO HADDOCK
almond compound buttered green beans,
confit garlic & parmigiano mashed potatoes,
crispy leeks, charred scallion aioli

If you’re in the neighborhood be sure to drop by.

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Clearly their idea of joy and mine differ greatly.

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It’s that time of year.

Time for every social media site you visit to bombard you with Christmas gift ideas.

Don’t know what to get grumpy Uncle Ulrich? We have just the thing.

Have a hard to please MIL? No problem.

Of course with my weirdo algorithms you know the suggestions are going to be a little…. off.

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Do I need 3 bottles of anal gland spray to feel joy?

I most definitely do not.

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Will my friends and family cheerfully cherish fuzzy cat testicles clipped to their dashboard?

A few weirdos might, but in general?

No.

🤣

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The next project…

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This is our living room.

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And as much as I shudder at the idea of another potential disaster, replacing this floor is the next project on my list.

The carpet is old and was put in by the previous owner in 2002.

It’s time.

We’ll be replacing the carpet in our bedrooms, but for the living/dining room and main hall we’re thinking luxury vinyl plank.

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Since I refuse to replace every baseboard, door and piece of window trim as well as the built in bookcases and fireplace mantle …. I’ll need to stay in that honey tone of wood.

Question is – do I go light?

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Or dark?

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I love online stores who have this app. Visuals are everything when choosing floors.

Our contractor says he might be able to install the floor in late December so I need to start shopping seriously now.

Armed with a broken piece of trim, my girlfriend and I hit a few floor retailers.

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Too grey.

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Too brown.

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The frustrating part? I came home with three samples that all looked different at home than they did in the store. Heck, they look different from room to room.

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Nope.

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Ugh. Even worse.

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This has the same hue, though it’s more rustic than I wanted. Pulling it up on the app, it looked muted.

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Though in this picture the color striations are more pronounced.

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I like the color…

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But I’m wondering if it’s too busy a pattern?

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The #1 reason you should not annoy your waitress at breakfast…

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My husband goes to breakfast with “ the boys” every Friday, Saturday and Sunday morning. Three different restaurants, three different groups of “boys”. I don’t join him because they’re standing tall at the doors when the places open at 5:30am. That, and the fact they love to argue politics before the sun comes up is more than enough to keep me away.

The waitresses at all three restaurants know them, enjoy their business and treat them like family.

This is evidenced by one of the server’s response when a certain sarcastic fellow was giving her a hard time.

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No, it wasn’t my husband.

But he did take the picture of these anatomically correct eggs I’m sharing with you now.

Waitresses.

Ya gotta love ‘em.

🤣

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I’m beginning to wonder what the record is….

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You can’t say I’m not dependable.

Or prolific.

I’m definitely prolific.

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In case you’re wondering 1,500 days is four years and ten days.

Of blogging.

Every day.

Continuously, never missing.

Dependable and prolific. That’s me…

Whether there was anything worth reading for the past four years and ten days is another story entirely.

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Yes.

That’s an option as well…

🤣

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News you can’t use.

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I often wonder who can, but then realize I don’t want to know.

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And look, she wore diamond covered pancakes in appreciation. Isn’t that sweet?

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And they say New Yorkers are heartless.

Pfft!

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It’s McDonald’s, so that’s saying something.

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The chain has added the McSalad Burger to its menu in New Zealand. The name is silly, but when you look at what’s being sold, customers should ask some questions.

McDonald’s Salad Burger features tomato, shredded lettuce, slivered onions, American cheese, two pickles, and peppery McChicken sauce, on a toasted sesame seed bun.

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A burger without the burger.

The very definition of stupid.

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Poor rooster.

He’s just doing what roosters do…

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With thanks to Jan…

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A blogging friend shared her favorite mac and cheese recipe with me recently so you know I have to post about it.

http://jttwissel.com/2023/11/12/best-mac-cheese-silentsunday/

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Gathering all the ingredients, I was ready to make the magic happen.

This recipe was a bit more labor intensive than my old standby, but I was up to the task.

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Rich and creamy doesn’t begin to describe the sauce.

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Out of the oven, the freshly made garlic topping smelled wonderful.

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I served this alongside twice baked pork chops and fresh green beans but honestly it was so decadently cheesy it could stand alone as a meal. My husband found the garlic topping a bit overpowering, but he’s not a lover of the pungent bulb and I am… so it stayed.

I’m looking forward to polishing off another bowl of this yummy leftover for lunch and while a lot of recipes lose their cheesy goodness the next day, I’m betting this one won’t.

Thanks again Jan!

It’s a winner.

👍

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