Today I crabbed and fussed

I've posted crab cakes before, I think. But this is what I did tonight in honor of my 32nd anniversary with Peter. I had bought a pound of crab on Monday because my supermarket was out of lobsters. But I decided later to go to the waterfront and get a lobster for risotto. There is nothing magical about crab cakes, except when there is. Tonight they were magic. I read at least a half dozen recipes earlier today and they were more different than alike. So I made it up. When is the last time I did that? You don't need my recipe (even if I could remember all its details). I mixed the crab with: about 1/2 cup of breadcrumbs made from flour tortillas, 1/4 cup mayo, 2 Tbs mustard, celery salt, 1 egg lightly beaten (just until it whimpered but didn't scream), a touch of cayenne, and a lot of love. (I hate it when TV chefs say there recipe has a lot of love in it. Give me mayo and bacon any time.) Sauteed the little buggers in some butter and EVOO for about 5 mins. per side. And here I am an hour later, reveling in the warmth in my tummy.

The potato, the mung bean, and the fried cake

 No, this is not a pre-quel to "Attack of the Killer Tomatoes." No tomatoes were harmed in the making of this dish. (One dog did turn himself completely inside out trying to jump onto the stove.)

Dramatis personae: a potato, microwaved in anticipation of Sandy coming for dinner; one cup of mung beans supplied by Whole Foods without yours truly having a clue what to do with them; a bit of onion and a bit of green bell pepper; an egg; a bit of hunger.

Many years ago I was fond of sprouting mung beans between damp paper towels. I got over that.

The mungs cook fairly quickly: about 20 minutes in 3 parts broth to 1 part beans. They do not require soaking. (Heck, I should have put a whole slew of beans out to soak during the hurricane.)

If I had it to do over, I'd call this "fun food part one." (Oh, did I mention the 1/3 cup of sour cream?)