I’ve started being more bold in my real-life “hacks” as it were. Following a friendly hack of my friend’s device, she learned you could lock your cell phone. Seriously, she just trusted that no one would try to hack her phone physically. She thought a hack would always come remotely. I showed her why it was bad to not have to do it and then referred her to this article. Next lesson may be the social hack. We’ll see. In the meantime, physical security and your phone:
I’ve done a lot of fishing this summer. The call of Triton being huge as of late. And this guy spent most of a morning and part of an afternoon fishing just across the dock from me one summer day. You can hear the reels and conversation of other people fishing as well. It’s all part of the scene. Enjoy.
The Viking and I have been doing a lot of fishing this summer. That fishing includes crabbing. We’re slowly filling up our freezer to eat this goodness over the non-fishing months. But one of my new favorite ways to eat crab besides freshly steamed on the day it’s caught is in a Crab Florentine Casserole. It takes about five minutes to put together, with another 30 minutes in the oven and …oh my goodness. You will want to eat the whole pan of it!
Here’s what you’ll need:
10 oz box of frozen spinach, defrosted and water squeezed out
2 tablespoons butter (I prefer unsalted)
1 tablespoon flour (if you’re going carb free you could use almond flour)
minced garlic to taste (if you’re not sure, start with a tsp worth)
1/2 cup heavy cream
2 tablespoons white wine
1/2 cup Parmesan (shredded)
8 to 16 oz crab meat (You can use the imitation crab chunks if you like or any white fish. I’ve used both in this recipe and its tasty and works well…however, crab is my favorite.)
salt and pepper (to taste)
Paprika & Chives for garnish
350 degree oven
3 quart Corning casserole dish (lid is not necessary for cooking; but, is great for storing leftovers), prepped with cooking spray
Spread the drained spinach over the base of the prepared casserole dish.
Melt the butter in a saucepan over medium-low heat, then add garlic and flour. Cook for 1-2 minutes over medium heat.
Add the cream and wine, and cook until thickened, stirring regularly.
Add the Parmesan and crab, stir well. Add salt and pepper and check for seasoning taste; adjust as necessary. Pour the mixture over the top of the spinach.
Sprinkle paprika and chives over top and bake for 25 to 35 minutes (until everything is bubbly and golden).
This comes in at about 8g carbs per serving. Enjoy! Guilt free!
There’s at least a dozen people in my life who really love fireworks. I’m split on them. I love municipal shows, but the one offs around the 4th of July drive me and my dogs into a jumpy mess. But something like this. Good mojo, mostly. So for those that find Zen in something like this. This is for you.
Greetings! Sorry it’s been so long. I’ve been having technical difficulties retrieving about 30 weeks worth of videos I had “canned” for this blog feature. So now I’m scrambling to get you interesting content. The whole point is to take a minute, breathe, and relax. Find your inner Zen even for a nano second.
This week’s video features my brace of ducks. It’s hot here, so I set up the extra pool and took the dandelion pullings from the farm beds and made “soup” for the ducks. They rewarded me by laying their eggs right next to the pool where the ravens got them before I did. Oh well. At least they’re cute.