Originally Posted by CFrance (Post 1755217)

I can't find spomi on Google, but they came up with psomi. By any chance is that what you meant? Seems like it's Greek bread? Pictures look delicious.

Originally Posted by Bay Kid (Post 1756106)

Fresh oysters off the dock yesterday. You got to love living on the Chesapeake Bay.

Originally Posted by CFrance (Post 1754549)

I am making something today that takes about four hours start to finish. It's on the stove now, just below a simmer, for three hours. It's from Bon Appetite--BA's Best Bolognese. I've been looking at it for over a year, watched the video of Andy Barghani making it--not difficult but I never took the time. I watched the video again twice before starting. We shall see. If I like it, next time I will make it with Beyond Meat. Or maybe we'll be let out of our cages onto the pickleball court, and I'll never make it again.



What have you made while stuck inside (my golf buddies flew the coop back to Canada). Something new? Something you made up (looking at you, Tomwed!)? Something you've made before but didn't have the time till now...?


I'd enjoy hearing about it.:)

Originally Posted by John_W (Post 1756122)

Here in TV, my wife makes great crab cakes by going to Sam's Club. They're the only place in town that I found that sells a pound of fresh lump crab meat in stock all the time for $22.99. In fact, that's the main reason we are members there. She will make about 8 small ones and then cook them in the oven. They're really good using the Old Bay recipe and paired with cole slaw, it doesn't get any better.

Originally Posted by Madelaine Amee (Post 1756431)

When it dried up today we decided to take a run over to Sam's both to restock and to look for John's crab, unfortunately they did not have any crab John so my crab cakes will have to wait.

I will keep checking on the crab meat John!

Originally Posted by John_W (Post 1756122)

Here in TV, my wife makes great crab cakes by going to Sam's Club. They're the only place in town that I found that sells a pound of fresh lump crab meat in stock all the time for $22.99. In fact, that's the main reason we are members there. She will make about 8 small ones and then cook them in the oven. They're really good using the Old Bay recipe and paired with cole slaw, it doesn't get any better.

https://scene7.samsclub.com/is/image...$DT_PDP_Image$

Publix carries the Old Bay in the can for about $5.

https://encrypted-tbn0.gstatic.com/s...UesfA&usqp=CAY

Originally Posted by Michael Charles (Post 1755853)

yes, my error! Psomi is just Greek for bread. I was trying to impress with my knowledge of food terms in Greek! I don't speak much of it but I can order food from my seat like a true Athenian!

Originally Posted by John_W (Post 1756488)

I'd say in the last 5 years only once did they not have the crab meat when we went. They usually have about 25 to 40 of those one pound containers. Of course, anything might happen with the current situation. They're normally in a reach-down cooler in the back of the store, in the middle section. We got some week before last. We'll probably try next week ourselves.

Originally Posted by Madelaine Amee (Post 1757001)

John, have you ever purchased their ready made frozen Crab Cakes, they are highly rated and well priced. Need a recommendation please. EmA

Originally Posted by John_W (Post 1757118)

I've never found any ready made crab cakes of any brand, even Phillips from Maryland, that are worth buying. One problem we have, my wife has an aversion to onions, and for whatever reason, if you read the ingredients on just any crab cakes it will list onions. Just get the Old Bay, they have 3 or 4 sizes at Publix and the recipe is on the can, or on their website. Here it is from the website:

2 slices white bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning Substitutions available
2 teaspoons McCormick® Parsley Flakes
1/2 teaspoon French's® Classic Yellow Mustard
1 egg, beaten
1 pound lump crabmeat

Originally Posted by John_W (Post 1757118)

I've never found any ready made crab cakes of any brand, even Phillips from Maryland, that are worth buying. One problem we have, my wife has an aversion to onions, and for whatever reason, if you read the ingredients on just any crab cakes it will list onions. Just get the Old Bay, they have 3 or 4 sizes at Publix and the recipe is on the can, or on their website. Here it is from the website:

2 slices white bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning Substitutions available
2 teaspoons McCormick® Parsley Flakes
1/2 teaspoon French's® Classic Yellow Mustard
1 egg, beaten
1 pound lump crabmeat