It’s been a cooking weekend; that’s kind of how my cooking life has become….cooking weekends. During the week, I’ve been so massively stressed out by my miserable work life that I haven’t been able to have creative energy to spare for food. Darling Chef continues to cook us delicious dinners, but I have just enough energy to eat them, nothing more (except for enough energy to moan and groan while I’m eating them, of course).
So the weekend comes, and those of you who hate your jobs will understand this: weekends are bipolar. Oh the glory of Friday afternoons, when the weekend is coming, it’s almost over! YAY!! Just a little while longer, hang on. Friday night, it’s all stretching out in front, so much you’re going to do. So many things, so much fun, all good. Saturday comes, busy busy busy not hating every moment, doing things you enjoy, remembering that life doesn’t have to SUCK. Sunday comes, SP…
Well, after some pretty busy work weeks I found myself with a free weekend night (a rare thing for me) and so some friends and I planned a last minute summer BBQ. We all love good food so instead of buying in lots of stuff we all brought dishes…it was so much fun! Â I made a total of four things with the help of my friend Kate. I tried a new recipe from Food & Wine magazine and absolutely loved it. Â The recipe is from Sue Zemanick, who was voted “Best New Chef” by Food & Wine magazine a few months back. Â The recipe was Chile-Lime Crab Salad with Tomato & Avocado. Â I highly recommend trying it out and not skimping on the the quality of the ingredients. Â This salad is so fresh and tasty, but must have top quality ingredients for you to get the full experience. Â