New Year’s Eve Preparation

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What are you all doing this year for New Year’s Eve? I was born on that day…..every year has been the same for me. I am forever grateful to welcome in a New Year. Each year of our lives are eventful and should be celebrated in the most festive and spiritual manner one could fester. I will be 45 years old, and I am thankful. My biological mother did not see nor live past the age of 31 years old. I am secretly thankful that I lived pass that age….she never saw a gray strand, nor will she witness the changes in the world that I have witness. My grandmother did not live long either…I am not certain how long Grandmother Clara lived as I type this but I know she passed at a very young age too! Lord knows I hope I live pass at least 80 years old in a civilize world and not a world filled with catastrophe….you know that ish you watch on television and in the movie theaters make me hope to die before anything like that goes down…..what comes to mind is 2012.

I love December because it has a peacefulness about it and the mindset of folks change despite their situations. Christmas is in the air and we can look forward to a New Year that we hope will bring promise and good cheer! I personally love getting together with people and laughing, talking and simply enjoying each others company. Good food, positive energy, prayer and hope is what I look forward to as the end of year approaches. It not about gift giving for me because I think that part of Christmas is superficial and commercialized to the point I want to gag! I don’t see the value…..never did! If I had to be honest I am really glad Thanksgiving is over too. My poor intestines took a beating that required some Castor Oil to clean the pipes from all of the heavy cholesterol and artery clogging foods that probably will require hypertension medicine in January.

My menu has been on my mind for this New Year’s eve. I typically travel or eat at home, this year I knew months ago what the plan would be for my end of the year celebration. I typically know at least 2 months ahead what I would like to do unless something special is planned but with a recession on the horizon, I don’t think is in practical to do anything excessive nor extravagant. I think a lot of us should plan to stay close to home. That is just a humble thought! I love the joy of eating, chatting and enjoying the company of love ones and friends. Picture taking as long as everyone have on their happy face. Wine, Champagne and good eating is on the brain nowadays to welcome in 2010. I really don’t want to be bothered this year with any drama… is simply to much work!

Psssst: I am not a Christmas person at all……have not been one since I was at least 10 years old….too many things to explain why. However, I love being around people plus for me it was always too many people to shop for and my tiny budget could not withstand it. It is the truth…anyone in my inside circle would know that about me. I don’t like the pressure at all! It’s too material for me….it makes me gag! Now that is off my chest I can enjoy Christmas this year which I also believe is a very personal moment with whomever one chooses to spend it with…..! I don’t decorate either….

I am thinking about a few favorite menu items that need me to prep right now to make sure I have all of the ingredients. My husband is an Marylander and most folks from this neck of the woods love seafood.

Maryland Crab Cakes

1 pound special or lump crab meat                                                                                     1 whole egg

1 egg white                                                                                                                                      1 Tbsp. minced red pepper

1 Tbsp. mince yellow pepper                                                                                                  1 tsp. minced jalapeno pepper

1 cup panko course, white Japanese bread crumbs                                                    1/2 ground cumin

1 tsp. Worcestershire sauce                                                                                                     cayenne pepper to taste

Salt and white pepper to taste                                                                                                 4 tspn vegetable oil

Combine all ingredients and form into eight 3 ounce cakes. Heat the vegetable oil in a saute pan over medium heat. Place the crab cakes into the pan and saute on both sides until golden about 3-4 minutes per side.

These crab cakes are a favorite of diners at Oscar’s, the restaurant named in honor of Oscar Tschirky. Chef de Cusine Michael Bourquin uses a classically simple preparation to create their golden goodness.

I am not sure if I am going to use this recipe or the good Phillips Crab Cake recipe which I have used in the past. I was quite pleased with the results and so was everyone else while I watched them lick their chops.

You know what I find interesting is that on New Year’s eve there are a lot of folks out there who are going to get their party on hiring photographers. Personally I think if your an photographer this is an excellent day to enjoy your family unless your getting paid some serious coins from folks seeking your photography services. Those folks on craiglist who are soliciting photographers to come an capture that festive event are insulting to offer meager wages. Just a random thought I would throw out there……smirk!

 New Years Eve Preparation
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