It was a busy day. Buck and I were both running in opposite directions. But the fish I bought from Joe Patti's yesterday was on ice, and there was half a container of jumbo lump crab meat left from our shrimp & crab feast last night. The scamp was rubbed with olive oil and Cavender's Greek seasoning, plus a lemon squeezed over, then broiled for about ten minutes. The leftover crab was folded into a reduced mixture of butter, lemon juice, and half and half. Couscous and a baby spinach, portabello mushroom salad with a balsamic and dijon vinaigrette completed our supper.
But it wasn't quite complete without a scoop of chocolate ice cream with a sprinkle of walnuts (antioxidants with high fiber cholesterol reducers. . . . uh huh).