Merry Christmas to All

 

Merry Christmas Everyone,



The binding is finished on the tablerunner.

The last Nostalgic pillow is quilted and wrapped.

The Elves' Belly Buttons cookies are made.....then promptly thrown away after the twins left.  You know the recipe isn't a good one when two 10-year-olds turn down a second cookie.  Emily was very diplomatic and said, "I don't think they are very healthy."  They were not only not healthy, they didn't taste good.  I made the batch of dough so I'm not blaming it on the girls!

All the gifts are made, wrapped and under the tree.  The cards are in the mail and will have a postmark prior to Dec. 25th! The house is clean and I'm ready for the big day!

Tonight I'm serving Crab Cakes.  These are delicious!  I repeat, these are delicious. It is crabbing (not crabby) season here in California and we can buy fresh crab.  It isn't cheap, but it is sooooo good.  We usually have a smaller group gathered around our table Christmas Eve, so I can afford the splurge.  Trust me on this one, the crab cakes are far superior to the Elves' Belly Button cookies! 

Cape Fear Crab Cakes with Lemon Dill Sauce

1 pound fresh lump crab meat
1 tablespoon butter
1 clove of garlic, minced
1 scallion, finely chopped
2 tablespoons finely chopped red bell pepper
3 tablespoons whipping cream
1 tablespoon Dijon mustard
Cayenne pepper to taste
1 egg, beaten
1 teaspoon each minced fresh basil and parsley
1 cup fine dry bread crumbs (I use Panko)
¼ cup grated Parmesan cheese
2 tablespoons each butter and vegetable oil

- Flake the crab meat and remove bits of shell and cartilage.
- Melt 1 tablespoon butter in a large skillet. Add the garlic, scallion and red pepper.
- Sauté for 2 minutes or until tender. Stir in the whipping cream, mustard and cayenne, ½ cup of the bread crumbs and the crab meat and mix lightly.
- Shape into 16 patties - 2 inches in diameter.
- Mix the remaining ½ cup bread crumbs and Parmesan cheese in a shallow dish.
- Dredge the patties in the crumb mixture until coated. Place on a platter and chill, covered for 1 hour or longer.
- Melt 2 tablespoons butter and oil in a large skillet over medium heat. Add the patties and fry for 3 minutes on each side.
- Drain on paper towels. Serve with Lemon Dill Sauce. Yield: 16 servings

Lemon Dill Sauce
¾ cup mayonnaise
½ cup buttermilk
1 clove of garlic, minced
2 tablespoons chopped fresh dillweed
1 tablespoon chopped fresh parsley
1 tablespoon grated lemon peel
2 teaspoons fresh lemon juice

-Blend the mayonnaise and buttermilk in a bowl until smooth. Add the garlic, dillweed, parsley, lemon peel and lemon juice and mix well.
- Chill, covered, in the refrigerator until the mixture thickens.

Now it's time to talk directly to YOU!  All of you that read my blog on a regular basis, comment, buy my patterns, send me emails, take my classes,  come in to the shop or show up at quilt shows in remote locations to meet me (and you know who you are).....THANK YOU!  You have made my life better. You have made me a better person. You have made me a better quilter.  You have made me a finisher because you keep me on my toes asking when something is going to be done.   I appreciate each and every one of YOU.  May you all have a happy and blessed Christmastime!

Soon,
Lynn

P.S. The next week will be time spent with family.  I may get a few posts out.....but not too many!