I think that’s rule number 1 of being a stay at home parent that provides meals for the family. If someone else wants to cook it, let them!! Even better if its at their house. Even if it’s terrible, you ain’t gotta cook it and you ain’t gotta clean it up! And that right there is called winning folks (not Charlie sheen winning, but winning nonetheless!)

So who cooked me dinner last night? My very beautiful and talented mother (hi mom!). She made some bomb diggity (that’s tight, bomb diggity) Maryland Cream of Crab Soup. Or some shit like that. I forgot to take a picture but I’m sure you can imagine it. It was soup, so liquidy in nature, and cream is in the title so it was creamy if you can believe it and it had delightful chunks of lump crab meat in it (and yes, the occasional shell which always creeps me out because my mouth has texture phobia – completely my mouths fault, not mine)! She also provide grilled cheese for the youngins. Actually, if you want the truth (always a good plan), Jack had a ham and cheese sandwich and I ate most of Colt’s grilled cheese (gosh, I wonder why my ass never gets any smaller?!). So my wonderful mama said I could share the recipe so here goes!

Ingredients:

1 lb lump crabmeat 

1 tbsp fresh parsley

3 tsp old bay (not to be confused with bae which is a popular word among the teens; anyone know what the hell it means (other than the fact that I’m getting old)?

1/4 cup butter

1/8 tsp pepper

2 pints whipping cream

1 qt half and half 

Cornstarch (for thickening – hey ho!)

1/2 tsp salt

2 cups milk 

Directions:

Bring milk, half and half and heavy cream to a boil. Add crab, parsley, old bay, butter, salt and pepper (you make me wanna shoop, shoop-e-doop). Bring to a boil. Make paste with cornstarch and cold water to thicken. Simmer. And that’s all there is to that folks. Seems easy enough! 

On tonight’s menu – tacos, refried beans and chips and salsa. Nothing fancy there – I use the old El Paso taco kit (we prefer the stuff and stand hard shells if anybody gives a flying you know what!). I do add sour cream and shredded Mexican 4 cheese blend to my beans to make them creamy and delicious (I buy the fat free beans and then fatten ’em up so at least they’re not double fat!!!). Also, to save time (and really because I’m lazy) I go ahead and buy my lettuce already shredded coz mama ain’t got time to be shredding no damn lettuce! 

Tomorrow starts the big Valentines weekend and my cooking will be limited! Hubby and I are staying at an oceanfront resort (no matter that the high is a balmy 28) and we have reservations for a fancy dinner and I booked us a couples massage. Oh la la!! 

So until next week, I bid y’all a deux (no idea if that’s who you spell that!) xoxo