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!
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