Here are some photos from this past weekend:
It's Kermit!
Jack has always been fascinated by fountains.
We couldn't get him to look at the camera for anything, even for a picture with Auntie Kate!
Black-eyed Susan's (the Maryland State Flower) in front of the Smithsonian
And for fun...a photo of our dinner on Monday night: Crab-Stuffed Tomatoes. They were delicious, if I do say so myself! I'll share the recipe below.
Crab-Stuffed Tomatoes
- 1 pint cherry tomatoes (I used larger tomatoes on the vine)
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed (I'm a crab snob so I used the better quality crab meat that you can find at the seafood counter)
- ½ cup diced green pepper
- 2 green onions, diced (I forgot to pick these up so I used dried chives instead)
- 2 tablespoons seasoned bread crumbs
- 1 teaspoon white wine vinegar (I used white balsamic vinegar instead)
- ½ teaspoon dried parsley flakes
- ¼ teaspoon dill weed
- 1/8 teaspoon salt, optional
- Being the good Maryland girl that I am, I also added in a whole lot of Old Bay. You can't serve crab without it!
Cut a thin slice off the top of each tomato. Scoop out the pulp, leaving a ½ inch shell. (I used a grapefuit knife for this and it worked like a charm.) Invert onto paper towels to drain. In a small bowl, combine the remaining ingredients.
Stuff tomatoes; place in an ungreased baking dish. Bake, uncovered, at 350° for 8-10 minutes until heated through. Serve warm.
I got the recipe from the Taste of Home "Summer Appetizers" cookbook that I picked up while in line at the grocery store a few months back. These would be super easy to make ahead for a party and just pop them in the oven once your guests arrive. They look so fancy and your guests will think you spent hours making them!
