“You are never too old to set another goal or to dream another dream”
2017 was a year filled with one year anniversaries in my life. Our family passed its one year mark in our new home, and as we look back on our first year here we are glad we made the change and are grateful for our wonderful new neighbors and surroundings. This fall year also passed since I took my career in a new direction. I’ve enjoyed learning new things, working in new places and most of all, being my own boss. And last but not least, one year ago today I gathered up the gumption to start up http://www.offmylist.com and write my first post on my all-time favorite food. Twenty two posts later, I find myself even more driven than ever to continue to write and create.
I sometimes worry that with so much interesting content on the web and so little time to read it, that no one but my family and most devoted friends will visit my site and see what I’ve been doing or making lately. Thankfully I am proud to report that it has not been the case. The feedback I’ve received has been positive and motivational. It inspires me to continue sharing great experiences, fun ideas and enlightening observations with the hope that doing so can add a little something extra to someone’s day.
In honor of my first post I would like to share a fantastic recipe mentioned in it: Pesto Baked Dungeness Crab in the Shell. I normally like my crab straight: plain, cracked and cold- but this recipe is so good, I have to make it a couple of times each crab season. And if you have a blender or food processor, its ridiculously easy to make as well. I’m not sure where my bestie (who I got it from, thanks Connie!) found it, but trust me it is absolutely delish.
To start, buy your crab live and follow the boiling instructions found here. Or buy your crab already cooked & cracked, and get out a large baking dish. If boiling your crab, in addition to ingredients for that piece, you will also need:
- 2 crabs (serves 3-4)
- ¼ cup Italian parsley
- 2 Tsp fresh thyme
- 3 Tsp fresh oregano
- 4 cloves garlic
- 2 Tsp red pepper flakes
- 1 Tsp salt
- 1 Tsp fresh ground pepper
- 1/3 cup Extra Virgin Olive Oil
- 1 T lemon zest
Puree all the ingredients (except the crab and the lemon zest) in your blender or food processor. Place all cracked crab pieces in a large baking dish and pour the entire marinade/puree over the crab. Cover the dish and put in the refrigerator to marinate for at least one hour (longer is better).
Preheat your oven to 400°. Cook crab for just 5 minutes, sprinkle the lemon zest over the crab pieces and then cook for 5 minutes more. Done! Serve hot with fresh sourdough loaf or baguette (great for soaking up any uneaten herbed olive oil off your plate), a green salad and either a Pinot Noir or Pinot Grigio- the dish tastes great with either.
And for those of you who follow Off My List and have become regular readers, a sincere and heartfelt thank you for your support. You are helping me live out a lifelong dream of becoming a writer, and I honestly couldn’t do this without you. Cheers to one plus many more years together!
©2017 Lisa Ihnken, All Rights Reserved