Crabcakes Benedict is my hubby’s favorite breakfast and here in Northern California we have access to fresh crab year-round. If you are already doing a crab dinner, just buy a bit extra and save some meat for the next day. You could also do it with canned lump crab, as I did this time since we were traveling to a vacation spot and it transported easier than whole crab. (The kitchen in our vacay home wasn’t any bigger than the galley!)
This is a lovely, rich meal that is perfect for brunch on it’s own or paired with fresh fruit and/or potatoes. And mimosas … always mimosas!
It’s been a month now. I haven’t done much writing other than my morning pages. My practice of handwriting three pages as soon as I get out of bed and have my first cup of tea brewed is more therapy than creativity; a brain flow without any deep thinking, editing or re-reading with a critical eye. I let my thoughts and feelings fly directly from mind to pen onto paper. This daily ritual was my saving grace as I grieved for my Nana … pages of tear-stained anguish that eventually became sweet memories.
“Rabbit, rabbit, rabbit,” she said upon waking, a childhood ritual taught to her by her English grandmother. Folklore stated that saying rabbit thrice on the morning of the first day of the month would bring good luck. She was no longer a child but figured it couldn’t hurt and she could use some good juju on the long drive ahead.
