Monday, January 7, 2013
Schar breads, they are the best. They're really, really good and they don't mold. Being held in a modified atmosphere, they aren't stale when you get them. I made bon mi with one, omg, I thought I had died and gone to GF heaven. This last holiday season my husband and I rented a cabin in the San Juans with our puppy dog and did some crabbing. Now, there are many types of crabs in the ocean but the best, by all amounts, are the dungeness crabs. Sweet and delicious, I don't know why you would do a whole lot more than just eat them. Boil a two pound crab for about 11 minutes and viola: perfection! We only caught one dungeness crab, and one little rock crab. Rock crab's not too bad, but he was barley legal and there wasn't much to him. I cooked him anyhow, mixed him with some semi-local shrimps (even though the imports looked better, buy local) and made crabish cakes. They were good!