Tag Archives: crab dip

Heart Concerns<3 and Farmer's Crab Dip!

8 Oct

The heart can be the strongest and weakest muscle physically and emotionally, and this week one has been as unpredictable as love itself.  Since Handy Mike is already on medication for heart issues, when his levels and numbers are “normal” often he doesn’t feel okay due to living with the elevated condition for a long time!  However this also means we have to be on special guard that we don’t mistake the medicine working for an actual issue: one side effect being that his pressure readings were up and down while his heart rate remained very low for a couple of days straight and he felt faint (like when his readings come back with good numbers but he feels a shift in his energy and light headed)!  After a relatively quick visit to what seems to be a great hospital* where staff practices good bed side manner, listening, and communication we checked out with a good bill of health and our questioned answered. The medicine is simply doing its job and we could potentially split the pill that is responsible for this good effect in half while keeping track that his other rhythm responses aren’t as drastic and worrying. Phew!!!

He already hadn’t wanted to cook a proper meal for dinner and we had planned for him to try a new appetizer for his evening nosh that morning:-P Since we got back home before nine p.m I was still able to make his Saturday treat, Dressed Up Crab Rangoon Dip, a third place winning treat from The Farmer’s Almanac (2106) by Debbie Reid from Clearwater, Florida.  HM loves Crab Rangoons from take out and the dine in Chinese buffet so I was happy to find something easy I could replicate in our toaster oven!

Chop crabmeat (imitation liked here) and roasted red peppers then mix softened cream cheese, sprinkle chives, garlic powder and salt & pepper, Swiss & Parmesan cheeses, Worcestershire, and a splash of milk in a bowl.  Scoop into an oven proof (sprayed/nonstick) baker and pop in for 20-25 minutes at 375 degrees.  She placed slivered almonds and more chives on top then baked again for 5 minutes, but I had already eaten the almonds and he doesn’t go wild for nuts anyway!  Mike enjoyed half with vegetable crackers for a light (heavy? lol) dinner and said if he wasn’t lactose intolerant he’d eat the whole thing.  I’ve added pictures of the leftovers; we had to get eating no time for photo shoots heeheeϖ♥

 

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*Boone Hospital; I think my dad also used to travel here and do tech work and praised the hospital too!?

 

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