Last night our meal plan took a detour because a) the crab
enchiladas and green
salad with roasted garlic dressing from the night before were so tasty that
we wanted to eat them two days in a row, and b) “There Will Be Blood” arrived
from Netflix and we wanted to get it started right after work since it’s so
long. Leftovers and a DVD…our version of
dinner and a movie. I have to say that
among the enchiladas, salad, and movie, I give the most stars to the salad. That garlic dressing added the perfect tart,
yet rich and roasty taste to a fresh spinach salad. I think I’ve officially added dressing to the
list of groceries I’d really rather make myself than buy.

The enchiladas are a do-over as well, though next time I want
to try a chunkier crab meat, which will stand out more in the cheesy filling. Different
parts of the crab are better for different dishes. I used the most versatile grade, special,
which consists of small pieces of white meat from the body. Next time I might try backfin.