COOKING WITH BUNNY

People seem to be having a really hard time imagining what I could possibly be filling my time with now that I’m enjoying retirement. The truth is that I haven’t gotten bored once! Sure there has been finding out how to get affordable healthcare, taking Violet on really long walks where I let her sniff as much pee as she wants, doing dishes immediately after I eat a meal and researching what sneakers will look fashion while also climbing cliffs in France.

But retirement has also given me the luxury of attending things I wouldn’t have time to working a 9-5. Things like not modeling for Good Afternoon America, makeup parties to live out my inner Cher, and making/buying a delicious gluten-free feast for my boo. The picture above was not part of the feast. That was a mind-blowing salad made by my muse, Nina, when I went to her house one day to swim in her lagoon. My feast was a little more, how do you say…hopeful.

My boo might argue that the best part of the meal was the steak tartar I bought from Chez Moi, but let’s talk about the gluten-free crab cakes I/he fried up. Here I will tell you how to make them, so you can be skinny and wheat-free, too. It’s totally chic right now:

BUNNY’S CRAB CAKES (borrowed from Jan)

• Buy all the ingredients. I roughly doubled the recipe and added more crab, because it is so succulent. If you are me, this will take you all day because you won’t have one of the ingredients listed in your pantry. Also, where do you get coconut oil?
• Make sure you give yourself enough time to prepare the crab mixture and let it sit in the fridge 30 minutes before your boo arrives. It’s not adorable or effortless to be hand-mixing while making cocktails. Plus, your hair should be pulled back.
• Once you’ve combined all the ingredients, form the cakes on a plate. I suggest one large plate, as having two medium-sized plates on top of wine bottles in your fridge will ultimately lead to one of them sliding out, breaking into a million pieces, cakes to the floor.
• After your boo arrives and you have greeted him domestic-style with a glass of his favorite whiskey from his home state, you can fish around in your cupboard for your environmentally-safe frying pan.
• So impressed by your efforts (and not nervous about his health at all), your boo will probably offer to take it from here. Pro Tip: let him.
• I served these babies with a refreshing arugula-shallot-orange salad I made beforehand, thanks to my other gluten-free boo, @jessicadgordon. The idea was to also have asparagus, but they kind of got lost in the mix and didn’t make it to the table. I like to think the crab cakes made up for it.

Wah Lah! You are an extremely resourceful cook! Bon appetit!