Lots of good stuff yesterday... It was much cooler. It was 110°F on Tuesday but we were under 100°F yesterday so heck yeah that's good stuff, I prefer 80's but anything under triple digits I'll take. I seriously was beginning to feel ill from the heat. I was good about water too but 110°F was just too much to take. How I did this with 150+ extra pounds on me is beyond comprehension, no wonder I was on 8 medications. The cooler weather let me get a bunch of things accomplished I had put off... gardening, cleaning, etc. I was knocking stuff of the to-do list at a record pace.
We had this delicious dinner and then watched Glee. Speaking of Glee, I received my Season 1 DVD set yesterday. Remember my Mum and I were extras in the balcony audience of Regionals (in the Season Finale) so if you have a copy... check out my Mum and I... best view at the 17.19 minute mark. Squeeee.
Then we got the news my nephew passed the bar exam on his first attempt so we officially have an attorney in the family. Always nice to have. So if I ever wig out and need an attorney I'll have a family discount ;) Towanda.
Shelly's Crab Imperial1/2 Yellow Onion, diced
3 Green Onions, diced
1 cup Cooked Spinach, squeezed
1 (6 oz.) can of Crab Meat
1 cup Ricotta Cheese
1 Egg, beaten
1/2 teaspoon Kosher Salt
1/2 teaspoon Oregano
a few twists of Black Pepper
Topping
1/4 cup Crunchy Onions (the green bean casserole kind)
1 Tablespoon Parmesan
Cook spinach and squeeze all excess water from it. Set aside. Saute onions till golden. Set aside to cool. Mix all ingredients together (except topping ingredients) till well combined.
Spoon into 6 ramekins that have been sprayed with Pam non-stick cooking spray. 
In a snack sized Ziploc baggie crush crunchy onions and Parmesan together. Sprinkle crumbs evenly onto the tops of the crab mixture.
Bake in a 350 oven for 20 minutes.