Brad’s parents arrived around 8 pm last night with crabs in tow for dinner. They were delayed in their arrival because the NC coast (where Brad is from) is experiencing some serious flooding right now. We were so excited to see them. 🙂
Before:
After:
They boiled the crabs in Old Bay seasoning before they left, then packed them in a cooler before transporting them six hours in the car to Charlotte. For those of you who don’t know anything about cooking crabs, you actually have to boil them alive. If they die before you boil them, they’re not good to eat. It’s not pretty, but it’s true.
I cooked some fresh corn on the cob and made a salad of spinach, pea shoots, cherry tomatoes, carrot ribbons, goat cheese, and a tahini honey dressing.
Tahini Honey Dressing (4 servings)
-1 1/2 Tbsp tahini
-1 Tbsp. grape seed oil
-2 tsp. champagne vinegar
-1 tsp. honey
-1/2 tsp. Garlic Gold
-sprinkle of salt and fresh ground pepper
I had this plate plus one more crab.
Brad and Wally had white wine, while Joy and I had red…with shellfish because rules don’t apply to us. 😉
The table.
The last of the chunky apple cake for dessert. I froze it last Tuesday then pulled it out for dessert tonight.
I opened the last of the champagne I had accumulated from wedding festivities while we looked at honeymoon photos. Which reminds me…I still haven’t posted the galleries besides the Florence hotel room.
Coming soon…