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)
- In a saucepan, melt the butter and saute the onions and garlic
- Add flour to the pan, making sure to stir the flour around a little so that it won’t burn.
- 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).
- 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.
- 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! 🙂