We had a party this weekend. To celebrate sweet husband turning 65.
Plan were to serve, were to eat, were to have drinks...
Plan a special place just for the little people.
Plan a picture wall for the honoree.. pics from birth to present day!
Plan your guest list and fill it with special friends.
Plan some fun for special great nieces and nephews.
Plan to laugh at the gag gifts.. overalls like your dad used to wear and a gift card to Furr's cafeteria for the senior specials.
Plan the menu! and then enjoy your friends and the moment!
Pray you don't need a fire-extinguisher for the cake!
Thank God for the perfect weather.
adapted from word of mouth instructions from a Dallas area chef
who seems to have adapted a recipe by Emeril Lagasse
3 large avocados, peeled, seeded and coarsely mashed
3 Tablespoons fresh lime juice
1/3 cup minced cilantro leaves
1 Tablespoon minced jalepeno - seeded and deribbed
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1/2 teaspoon garlic salt or regular sea salt
1/4 teaspoon cayenne - be wary this gets hotter as it sits
1/2 cup red onions, minced
1/2 cup chopped tomatoes
1/2 small can of sweet corn
2 teaspoons extra virgin olive oil
1/2lb lump crab meat, picked over to remove shells and cartelage
Mix all ingredients together being careful not to overwork the avocados nor breakup the crab meat. Season to taste. I tend to adjust the seasonings to compensate for the flavor of the avocados. I like more cumin and more garlic, tend to shy on the red pepper.
Serve with tortilla chips.
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