A New View of Sunday



Most of the time I tend to look at Sunday as ‘that sad…last day before Monday Madness’ where I try to shove in everything I didn’t get done on my other day off earlier in the week (yea, I don’t usually have full weekends off). For me, those ‘things’ usually mean…long run…hanging out with friends…laundry…and killing time on youtube (which reminds me…check these out…

So apparently this is a big thing on youtube now? Lol, I kinda love it

Oh how I love Issa Rae!

See how I can so easily be sidetracked, lol. 🙂 By the time the day is done…yea I don’t feel relaxed at all. Today was a little different…I didn’t do any real running around, which was nice…but I was able to get a good workout in. Two actually.

Today was a 3 mile run…with an awesome power nap mid day…followed by a spinning class. I thought I was insane to try and spin after running, but it wasn’t bad and I actually got into it about half way through the class. The instructor was cool and her music selection was kinda awesome…so maybe I’ll be back next week. I want to incorporate more cardio (outside of running) into my workout routine anyway, so I figure I might as well.

Then to top it off, I made this awesome cream of crab soup, which was inspired by a recent trip to Annapolis, MD. Here’s the recipe in case you’d like to try it out…Warning, I like my foot hot, hence all the pepper in the recipe:

  • 2 cups low fat half and half
  • 2.5 cups skim milk
  • 2 cups white corn
  • 1.5 tbsp butter
  • 1 lb crab meat
  • .5 cup flour
  • .5 cup chopped onion
  • 2 garlic cloves
  • Old Bay seasoning
  • Black Pepper
  • Cayenne Pepper
  • Cajun Seasoning (which I think is essentially a salt, oregano, black pepper, and cayenne pepper)
  1. In a saucepan, melt the butter and saute the onions and garlic
  2. Add flour to the pan, making sure to stir the flour around a little so that it won’t burn.
  3. Slowly add the milk…add one cup first and stir to make sure there are no clumps in the mixture from the flour. Then, allow the mixture to come to a bit of a boil before adding another cup of milk. Continue to stir the mixture, as it will begin to thicken. Add the final half cup of milk (or omit if you’d like a thicker soup).
  4. Toss in the crab meat and corn and allow the mixture to come to a slight simmer. You will want to continue to stir the pot a bit, paying close attention to the bottom since some of the bèchamel (the flour, butter, milk sauce that serves as the soup’s base) will tend to stick to the bottom.
  5. Add the 2 cups of half and half, add your seasonings, and bring the soup to a slight simmer (about 5-10 minutes). I’m a big believer of seasoning to taste, so I don’t use measuring cups or anything – just season it until it tastes like something you would enjoy.

If you guys give it a shot, let me know how you like it. I loved how it came out, and of course due to all the pepper seasoning I used, it had a nice little kick at the end of each spoonful.

Till next time! 🙂


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