The doctor's office where Bekah works was closed this week, and so we girls went into vacation mode!
We antiqued.
We went to the beach. Twice. At the river, and at the ocean.
We took drives and got coffee. (If you know me at all, you probably guessed that.)
We ate lunch out.
We did a little shopping.
We got snow cones.
We got snow cones.
We also celebrated two birthdays and made homemade ice cream.
It was a busy, memory-making week!
It was a busy, memory-making week!
On one of our busy days, between beach time and piano lesson time (Bekah teaches her nieces and nephew), I made this cream of crab soup.
It was only about 40 minutes from start to table and it checked all of my boxes for a delicious Maryland 🦀 summertime 🌞 seafood kind of meal! I served it with a simple salad of mixed greens, blueberries, feta cheese, and bottled "House" dressing from Aldi. It was all so simple and delicious!
MARYLAND CREAM of CRAB SOUP
serves 6
INGREDIENTS:
1/2 stick butter
1 medium yellow onion, coarsely chopped
1/3 cup flour
1 tablespoon Old Bay seasoning
3 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley flakes)
2 cups heavy cream
2 cups milk
1 pound lump crabmeat
DIRECTIONS:
Melt butter in pan over medium heat.
Add onion; sauté until soft.
Add flour, Old Bay, and parsley. Whisk until well blended.
Whisking constantly, add cream and milk. Bring just to a boil.
Stir in crabmeat. Reduce heat to low and simmer 20 minutes, stirring occasionally.
Sprinkle with additional Old Bay; garnish with parsley.
Our girls' vacation was a blessing to us. Time to step away from routine. Time to soak up some summer activities. Time to spend together.
These days are a gift. Bekah is my last child at home, and you never know when life will change. I am grateful for now . . . for our relationship and for days spent together.
