What will you be doing this weekend?
DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
DelMarVa's Premier Source for News, Opinion, Analysis, and Human Interest Contact Publisher Joe Albero at alberobutzo@wmconnect.com or 410-430-5349
Videoing OC businesses to insure compliance!
ReplyDeleteHeading out fishing and beer this weekend. Iced cold beer on these warm/hot days is a smidge easier than bourbon. SHUT THE FRONT DOOR!!!
ReplyDeleteYeah, its a beer Friday everyone. (Psst, $2 Natural Lights at a certain place too!!!)
Stay Safe!
I will be celebrating my white privileged with a BBQ some drinks and some music.
ReplyDeleteGrabbing some crabs from Mike at Victoria’s seafood on 81st, putting down a few cold ones, and enjoying time with my family.
ReplyDeleteMaking crab cakes with the kids. Here is the recipe:
ReplyDeleteIngredients
1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter
Instructions
Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!
Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!) Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
Just trying to survive..
ReplyDeleteWwwooo weeee enjoying the early sunrise on the deck......then staying cool with my favorite cold beer and some Fat Boy’s lunch special! I think for Friday night dinner it’s the two pork chop platter from Village Inn to go!!!
ReplyDelete955am - thanks for the recipe!! Cool!!
ReplyDeleteALSO must mention the comet in the night sky. For the next couple days, about 20 minutes after sunset, below the big dipper is the new comet from the news.
Stay Safe!!
11:34 - is oh are much welcome on the recipe and my kids are excited to see the comet tonight! Thanks for the info!
DeleteI'm hoping Joe Albero will start posting a regular weather statement on this blog . The weather station sucks all they tell you is drama and advertisements
ReplyDeletemost of which is global warming and the millions of people who will get warm in the summer . All I want in a 50-50 prediction on the weather.
We all love our DAN DAN the weatherman from WBOC. Partly sunny, highs in the mid 80s.
DeleteUh oh....that's not 50% of the time....or 25%... But it's consistent all year with minimal advertisements!
(Snicker snicker)
Clays and Metal Targets ! Oh Hell yeah !
ReplyDeleteWorrying about the reasons behind the coin shortage. Walmart has only one lane that accepts cash. All others are cards
ReplyDeleteTrying to stay away from BLM and any Dumbocrats.
ReplyDelete7:57 & 1:26 AM
ReplyDeleteRelax. During the pandemic most trailer parks are accepting EBT cards. Your worries are over!