Zack Morris Saved by the Bell time out ... OK, time in!

A weak wrap up of the past two weeks:

• Job: Holy, I've been so busy, Batman. That's not even bemoaning the situation, just stating the facts. Since starting, I've been putting in major hours, but it hasn't been an issue. I enjoy my assignments and don't mind the work. It's less of an issue, too, when I can work in my yoga pants and take breaks to go grocery shopping or walk the dog.
• Garden: Deep, deep down, it turns out I have a green-ish thumb. Who knew? The tomato plant is blooming, I have fresh basil that's good for the kitchen and sunflowers ready to be transplanted in my mom's yard. The oregano is the only herb not growing well. I'm considering a do-over on that one.
• Etsy: To be completely honest, it's been a complete failure. I'm probably going to close the shop. If I didn't have a job, I'd be feeling a bit more embarrassed and dire about the situation. So it's not ideal, and now I have these extra embroidered goodies hanging around, but it's not the end of the world. Thankfully, people will continue to have babies.
• Other crafting: See job entry. Not much has gone on. However, I do plan on making Mom an embroidered card for Mother's Day. And maybe I'll get back to my knitting and start on those scarves.

For Mother's Day, my brother and I will be grilling. Here's what I'm thinking:

• Grilled pancetta-wrapped peaches with aged balsamic vinegar
• Ina Garten "Real" hamburgers
• Chicken salad
• Fruit salad
• Warm potato salad with pancetta and brown butter dressing
• Margarita cake

It's a work in progress and I still have to run it through the powers that be, but I think it sounds pretty damn tasty.

Easter food coma

Holiday meals are usually a small, but happy affair. A week before, Mom and I discuss the menu and divvy up the cooking responsibilities. My brother just shows up.

The original plan was to serve an Easter brunch, but when Mom couldn't fit in all my brother's requests for Cuban food during his weekend visit, we settled for a late lunch/early dinner. This became the perfect opportunity to make a soup I had at Disney's Port Orleans Resort -- Riverside back in January. The soup is rich, hearty and full of warm and fuzzy goodness. 

Boatwright's Crab Soup
Adapted from Cooking with Mickey and the Disney Chefs

2 cups heavy cream
2 cups half-and-half
1 cup milk
1 cup finely diced potatoes
1 cup finely diced carrots
1/2 pound lump crabmeat, picked over
1/2 cup corn kernels, preferably fresh
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/4 cup water
1 tablespoon cornstarch
1 cup clam broth (I ended up using clam juice)
2 tablespoons finely chopped scallions 
1 tablespoon minced fresh dill
1 tablespoon Pernod (I nixed this altogether)

1. In a 4- or 5-quart Dutch oven, heat the heavy cream, half-and-half and milk to a simmer over medium heat. 
2. Add the potatoes, carrots, crabmeat, corn, salt and pepper. Reduce the heat to low and simmer, stirring occasionally, about 15 minutes, until the vegetables are softened. 
3. Whisk the water and the cornstarch together in a small bowl. Add the cornstarch mixture and the clam broth to the cream mixture and bring to a boil, stirring constantly. Boil for 1 minute, or until thickened.
4. Just before serving, stir in the scallions, dill and Pernod.

I will gladly be eating soup leftovers throughout the week.

My other contribution to the meal was dessert. I settled on cupcakes because they are no fuss and tasty. Really, I just wanted an excuse to make these darling cupcake wrappers. I used card stock instead of wrapping paper and it worked just fine. 

The wrappers were much cuter in person. This picture from my phone doesn't do them justice.

I took most of the leftovers home so I wouldn't have to worry about cooking this week. The uneaten cupcakes, however, ended up at Mom's office. Me + unattended cupcakes = belly ache.