You may (or may not have) noticed that I have been seriously lacking in posts lately. What is the reasoning behind this? Well, let’s just say I’ve been a little busy with quite a few other things going on in my life. My personal to do list was starting to look even hairier than my work to do list. Why was this?

  • I got married: B and I tied the knot! And Yes, contrary to popular belief, this does take some time. Apparently you have to plan, budget, prepare for, rehearse, etc. before a wedding. And since I got married in April, and not in Ohio, my April days were a little hectic.
  • I went on a honeymoon: Apparently you also have to plan, budget, prepare for, etc. for a honeymoon too! This also takes some time  away from your schedule … and since I honeymooned on the gorgeous British Virgin Islands, I was basically unplugged for the entire time.
  • I moved: Yup. We decided we were going to move from our spacious duplex on the west side of Lakewood to a tiny, one bedroom apartment in downtown Cleveland. We decided this mid-April, about a week before the wedding/honeymoon and signed our lease three days after we got back. So it was a little rushed.
BUT now that the wedding and honeymoon are over, and we’ve officially moved*, I hope to have some more time. And plan on using that time to share with you my awesome, new life. Life as a 20-something, married, PR professional living in downtown Cleveland.
* I still have about half my stuff back in Lakewood because it doesn’t all fit. We’re working on it. Shh…don’t tell the landlord!

A perfect springtime meal – Crab cakes

The weather turned out relatively nice today, with the 5 + days of 40 degrees and rain coming to an end for a few hours, the sun coming out and 65 degree weather resulting. To celebrate, I decided to make one of my favorite summer/springtime recipes — crab cakes! I have a great, healthy recipe – modified from a Cooking Light recipe from ions ago.

The Cooking Light recipe is here:

I didn’t follow it 100%  — here’s how I changed it up:

  • It calls for green and red pepper but I just used extra red pepper.
  • I also added about the same amount (1/4 cup) thinly diced onion.
  • Also, it calls for 3 egg whites- I used 1/4 c. eggbeaters (the 1 egg equivalent).
  • Instead of Hungarian Paprika, I ended up using Cayenne Pepper 🙂 Yum!
  • I don’t know if I make small crab cakes, but when I make the recipe, it ends up with 8 (double what Cooking Light says)

Also, I broiled it a little longer- about 10 min on one side and then 6-7 min on the other side. Done!

For a dipping sauce, I mixed dijon mustard, mayo, garlic powder and tabassco sauce.

Mixing up the crab cake “batter” in our new awesome mixing bowl