Argh! Me ship's been boarded and we are under attack! Man your Battle stations!

Why the pirate speak? I have no clue. I am angry. I was tapping merrily along, preparing for tomorrow's show and class when a window popped up on my computer screen. Looking like a normal Vista "Are you sure?" window, I clicked cancel, and I apparently failed to notice that it was one of those sneaky pop-ups that cancel means open and yes means no. Well, I am paying for it now. The darn thing is infected to the gills. Poor Daisy. That's my computer's name, Daisy. Don't ask why. I just love naming things. My past computers were named Spanky, Boo Boo, and Sam. Prior to Sam, they didn't get names that are worth typing. The dial-up days prompted more language of the seas, but not the fun loving pirate speak, the language associated with inebriated sailors. I hate dial-up. Prior to dial-up, we could talk about my Commodore 64, which proves to be a quite lyrical computer name when sung in the song, "Back to the 80's". It is such a fun tune. Makes me smile every single time I hear it.

So, I can't update my website. Part of Daisy's illness is to warn me about every webpage and its malicious content, even if I click the "accept the danger" button, it refuses. I am hoping to backdoor my blog in, since it feeds through Word, and no webpage is required to open during the process. If I get my virus eradicated before midnight, I will update my site. If not, you can cut and paste the awesome Crab Quiche recipe below. Hopefully this virus will be a nice, bad memory come morning.

Happy Cooking,

Shannon

Crab Quiche

3 eggs, beaten

1/2 C. mayonnaise

2 T. all-purpose flour

1/2 C. milk

1 tsp. Old Bay

1 tsp. garlic powder

1 tsp. hot sauce

1/8 tsp. pepper

2 (6 oz) cans crab meat

1 C. shredded cheddar, divided

1 bunch green onions (sliced)

1 (9 inch) unbaked pie crust

Open cans of crabmeat and drain out the liquid (also do a quick check for any small shell pieces that may have snuck into the can). Once drained, set aside. In a medium mixing bowl, use a whisk to beat together the eggs, mayonnaise, flour, milk, Old Bay, garlic powder, hot sauce, and pepper. Once egg mixture is well blended, fold in crabmeat, 3/4 cup cheddar cheese, and green onions. Spread into unbaked pie shell. Sprinkle remaining cup of cheese over the top. Bake for 40 to 45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Warning: You must use real, whole-fat mayonnaise in this recipe. Light and fat-free versions prevent the filling from setting up. To cut the calories, you may use an equal amount of plain yogurt in place of the mayo and it will still set beautifully.