Thursday, June 30, 2011

LA's Griffith Observatory and Farmers Market

An old college roommate was in town over the weekend and this is where we took her.

                                                             Griffith Observatory
                                                                Beautiful artwork
                                               Smog-laden downtown LA in the background
                                                 Giant 12-inch Zeiss refracting telescope
                                                   Beautiful, sunny day at the observatory
Nice ride!
                                                  Lunch time took us to LA's Farmers Market
                                                      Farmers market must have for the kids
                                                             Sweet mangoes
                                                             Delicious pears
Eat more fruits and vegetables!

Tuesday, June 21, 2011

Baked crab cakes

These crab cakes get rave reviews anytime anyone tasted them. They're packed with flavors and much healthier than the regular fried ones. Eat them as it is as an appetizer or add some salad and you've a great lunch!

Ingredients for 16 crab cakes:-
1 lb of crab meat lumps
2 stalks of green onions, chopped
1 cup diced celery
1/2 cup of diced carrots
1 egg
4 ounces of mayonaise
1 tbsp of ranch dressing
1 tbsp of panko bread crumbs (+ 1 1/2 cups more to coat the crab cakes)
1 tsp of salt
1/2 tsp of black pepper

1. In a medium mixing bowl, add all ingredients (except for the 1 1/2 cups of panko bread crumbs) and mix well. Line a large baking sheet with aluminum foil and spray foil with cooking spray. Pour the 1 1/2 cup panko bread crumbs onto a plate.
2. Place a tablespoon of the crab cake mix in your hands and squeeze out the excess liquid. Slap the moist crab cake mix in your palms a few times while shaping it into a 2 x 1/2 inches disc. Once shaped, roll the crab cake in the bread crumbs and set aside on the lined baking sheet. Cover the coated crab cakes with paper towel while working on the rest of the crab cake mix. Let the crab cakes sit at room temperature for 1 hour or up to overnight in the fridge before baking.
3. Preheat oven to 425 degrees Fahrenheit. If the crab cakes had been refrigerated, let them return to room temperature before baking. Using the same baking sheet, bake these crab cakes for 12 to 15 minutes or until the bottoms are lightly browned. The top will still be light colored. Once done, take out the crab cakes from the oven and flip each one of them bottoms up before placing them on your serving platter. Serve with sweet chili sauce or ranch dressing on the side.

Monday, June 6, 2011

Kayaking at Newport Bay, CA.

Heron enjoying a cloudy day. Great weather for kayaking until the sun came out 2 hours later and fried my legs. Bad idea to wear shorts without putting on sunblock even on a cloudy day. I should know better!

Bird flying over Newport Bay

Another flying thing over Newport Bay

Wealth on water

Big yachts, small boats

Mama yacht, baby boat

                                                        Kayaking, Newport Bay

Hobie pedalling

Paddle boarding

Overlooking Newport Bay's bridge

                                                                    Kayaks for rent