Since I am still fairly new at blogging, I decided to have a little get together in my kitchen with a couple of fellow (beginner) bloggers. We brainstormed and exchanged notes and ideas to help each other out. Angela will be blogging about food and wine and Barbara will be blogging about her amazing photography skills. I learned a lot from Angela’s organizational skills and computer knowledge, and Barbara taught me how to give my photographs some character and make them pop. Their sites will be up and running soon, and I could not be more excited for them. From what I am seeing, bloggers help one another and are very supportive of each other. That in itself is a big inspiration and motivates me to bring out my creative side.
Needless to say, we had fun in my “Gina’s Kitchen” with small bites and bubbly to celebrate our new ventures. Of course, we spent nearly two hours, on and off trying to get some great food shots. Thank goodness, Barbara was there to guide us and give us some useful tips in food photography. This takes practice, and one can only get better with time and lots of experience. I made a lovely lump crab meat salad “sans mayo” since Angela does not care for it. I know some of you are frowning but not all of us are created equal and that’s what makes life so interesting.
It is a very simple recipe that anyone can whip up in no time
- 1 – 8 ounce jar lump crab meat
you can also use imitation crab meat which works - 2 stalks of celery, sliced
- 1/2 red bell pepper, sliced
- 1 small red onion, diced
- 1 lemon
- Salt and pepper to taste
- 3 TBS olive oil
Degree of difficulty: Very easy
Serves 4-6
Preparation:
Lightly break up lump crab meat, if you are using imitation crab, you can shred it with your hands for a nice presentation. Combine all the ingredients at once and chilled for at least one hour. For added richness, you can add some mayonnaise and whatever spice you like.
I also served some delicious smoked salmon with sliced cucumbers. They were light and tasty but most of all, they paired beautifully with the bubbly.
Simple, yet sophisticated
Barbara brought some delicious hummus with veggies and Angela made a very healthy and scrumptious salad with field greens, avocados, corn, cherry tomatoes and sunflower sprouts.
It was a fun and productive day, especially in the company of two friends that I care for. I admire both for their lovely qualities and generous hearts.
Stay tuned for more exciting blogs on food, wine and travels. Until next time, happy blogging from Gina’s Kitchen!
Smoldering charcoal and black tea notes lead the way, with fleshy, supple notes of blackberry preserves, mulled fig and spice. A roasted chestnut hint weaves subtly through the finish. This has good character. 
