Jeremy and I owned Chicago this past weekend - we were all over this town. We started Friday with the most awesome staff picnic ever - Openlands' picnic at our president's family home in Lockport, complete with a taco food truck and way too many desserts. Jack had a ball exploring the yard, which was resplendent with garden beds, and venturing to the neighboring school's playground.
Saturday, I had our entire day mapped out, minute-by-minute. First stop was an early run to the Green City Market, where we discovered Las Manas Tamales among the produce. Nothing like a pork shoulder tamale to get your day started! Next up was a playdate with friends and then a trip to Costco (yes, lunch was samples throughout the store).
And the afternoon was a series of errands as I summoned up my parking and driving prowess through Chicago's insane Saturday traffic (coupled with a few malfunctioning stoplights from the storms the night before). This was while Jack and Jossie were taking epic naps at home for Jeremy. But of course!
Saturday night, Jeremy and I were guests at a benefit for Ravinia, one of my most favorite spots. As a fundraiser myself, it was so nice to be on the other side, enjoying good music, company and wine.
Sunday was a lazy day. We finally pulled ourselves together by evening to host some friends for dinner, and we made my mother-in-law's yummy crab cakes as an appetizer:
Baker's Tavern crab cakes
1/3 sleeve Saltine crackers
2 T. good mayonnaise (this is a nod to one of my brother-in-laws)
2 t. Old Bay seasoning
2 t. dried parsley flakes
1/2 t. yellow mustard
1 large egg, beaten
1 lb jumbo lump crab meat
Grind up Saltine crackers in a mini food processor. Mix in mayonnaise, Old Bay seasoning, parsley, mustard and egg. Stir in crab meat gently, making sure to not break up the lumps. Shape mixture into patties. Broil 5 to 7 minutes or until slightly browned under the oven's broiler. Serve with cocktail sauce and enjoy.
Hey, I just entered this recipe in Santa Margherita's Pour & Pair Challenge. If you have a recipe that pairs well with Prosecco, enter yours today. (Disclaimer: I am married to the man who is publicizing this contest. I was not - in any way, trust me - compensated for this post.)