temperature dropping.

{crab-cake stuffed pitas and roasted red pepper and tomato soup}


{garlic roasted asparagus and balsamic french bread toasts}


This week, it has gotten progressively colder. If you know me, you know full well that I hate winter. I loathe it actually. I think my body temperature runs at 2 degrees below the normal population, so I walk around in the cold, bitter at the misery I am experiencing.

However, I do have to say, that comfort food is one of my favorite things. Winter offers a lot of opportunities to hole up in my apartment and make, eat, and enjoy comfort food.

Warm, savory things, have been my niche lately. This week, I was house-sitting. It was wonderful to be in a large, well-stocked kitchen, with endless possibilities at my fingertips. For dinner, I made crab-cake stuffed pitas, roasted red-pepper and tomato soup (from Trader Joes) and garlic-roasted asparagus with pine nuts. Two of my dear friends came for dinner, and our table conversation consisted of an analysis of what it means to "play the game."

Highlights:
1. To play the game, its a lot like throwing the ball back and forth.
2. In order to play the game, you have to trust that the other person wants, and is willing to catch the ball from you.
3. Some girls play the game out of insecurity... Throwing the ball every direction hoping someone will catch it; or not throwing the ball at all, because they don't trust that anyone wants to catch it.
4. Really, there is no formula to "the game." And most of the time, you learn how to play, while you play.


Anyways. Here are some recipes. Try it out.

Crab-Cake Stuffed Pitas
Serves 4

4 Pre-made Crab-cakes, or home-made if you have the time!
4 Whole-Wheat Pitas
2 Cups Shredded Cabbage
8 Tablespoons Hummus
1 Cup Sliced Red Peppers
1/2 Sliced Avocado
Other assorted Vegetables
Feta Cheese

Cook the crab cakes according to directions. Meanwhile, warm pitas in the microwave for about 20 seconds. Slice each pita and stuff with hummus, cabbage, peppers, avocado, and other vegetables. When the Crab cakes are finished cooking, slice them in half and put two-halves in each pita. Top with Feta Cheese and garlic mustard if desired.


Garlic Roasted Asparagus:

2 Cloves garlic
2 Tablespoons Olive Oil
1 Bunch of Asparagus
1/2 Cup Pine-nuts

Mince garlic. Stir into olive oil. Place asparagus on cookie sheet in a single layer. Drizzle with olive oil mixture. Sprinkle pine nuts over the asparagus. Bake at 450degrees for about 15 minutes.


Balsamic French Bread Toasts:

Slice a loaf of french bread. Dip each slice in a mixture of equal parts balsamic vinegar and olive oil. Place on a cookie sheet. Sprinkle with cheese of choice (I used mozzarella and Parmesan). Bake in the oven with the asparagus (or at 450degrees for 15 minutes).
These are a great addition to any soup!