This is Max’s brother Spahny. He’s so high on ribbons, bags, and crumpled paper in this video it’s rediculous. So embarrassing. He’s in rehab right now doing some ‘personal work’. Get a grip Spahny! Isn’t he cute?

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{wild caught atlantic salmon poached with fresh herbs, green peppercorns, and lemon gave these salmon cakes that special something}

I’m allergic to shrimp, crab, and lobster. It’s my curse and I’m mostly okay with it since mollusks and me are a match made in heaven. Plus, I really shouldn’t complain since the majority of people in my support group* can’t even have that. Occasionally though, there’s a recipe that will lead me to radical kitchen experiments driven by desperation and denial. Desperate to experience that which the uncursed can indulge and denial of my reality that is ‘hello delicious crabcake’ one minute and ‘goodbye cruel world’ the next.

Amanda over at What We’re Eating recently posted one such recipe for crab cakes that I’ve been stalking and drooling over ever since. I had to have them, no matter the cost. Thus, beginning my week-long expedition into the uncharted territory of crabless crab cakes. The first version I made with sea scallops that were seared, cooled, and then shredded. And the second being this one, made with the best quality salmon I could get my grubby mitts on, poached and shredded.

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I have been all workey no play for the past few weeks. At the most unreasonable hours I’m at my desk computing away, tap tap, tappety, tap, tap. And faithfully, my little buddy Max here is always right there for me. Between his barely audable raspy miaows, the silly chirping, and pitiful whimpers I can hardly handle the pure unabashed cuteness. Highly illegal.
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{crispy calamari with a light sweet and sour glaze}

Do you like squid thats crispy on the outside and tender on the inside? Do you appreciate the juxtaposition between the salty and the sweet? Are you totally crazy for calamari like I am? Then, this is por vous mon ami, a triple threat from the sea!

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{The best tuna sandwich in downtown LA is from a lunchtruck, look at how yummy!}

As the recently elected Chairman of the Packed Lunch Improvement Committee, I feel I can authoritatively speak on the deterioration of bagged lunches in this country. Japan continues to shame us with their elaborate bento boxes, France with their simple but perfect fresh baguette sandwiches, and then theres us. What do we bring to the international lunch table, Lean Cuisine? Hotpockets? Shame on us! While I’m in office, I vow to do my part to clean up the streets so to speak.

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