Gratin di sardine con pomodori e capperi (or sardine gratin with tomatoes and capers)

 

The other night  our youngest had a meltdown little moment right before dinner, the kind only a four year old can regale you with. The kind that makes you wonder if you are plain dumb or if you missed something crucial because it takes you totally by surprise and you have no idea why it is happening.

The scene: the children's room. Toys strewn all over the floor. Dinner is about to be served.

The rule: whoever makes a mess, cleans up. When the job is too daunting for a four year old and a little overwhelming for him to tackle on his own for organizational reasons, we help and also give him some general guidelines (put all the animals into the green box, all the lego pieces go into the blue box).

Action: my husband gives him a hand; they seemingly work together in harmony and the job is soon done. Dinner is on the table.

Next thing we know, our son turns into a raving, screaming, three-headed monster. He starts throwing all his neatly stowed away boxes and toys all over the floor again, putting them the way they were before the clean-up.

Aha, you are thinking, he wanted to do it himself, he wants to assess his independence, Daddy shouldn't have rushed him.

 

Crab cakes

Crab meat has been on my mind lately and it is all Design, Wine and Dine's fault. She has posted a couple of very tempting recipes on her blog in the past months and I have been dying to make them. They are quick, easy and inexpensive (she suggests using cheaper claw meat in them) yet utterly satisfying and sophisticated enough to make for guests. I had bookmarked them and got home the other day set to make her crab cakes.

Lo and behold, I went to turn my computer on to get the recipe and had no signal. No Internet?? Well, I was disappointed to say the least, but by then I had to get my crab meat fix, I had to have me some crab cakes. I used some of the ingredients I remembered, added in some other things I found in various cookbooks, et voilà, in 10 minutes tops I made these deliciously creamy yet crunchy cakes and served them with a little tartar sauce. They make a perfect snack to serve with drinks in a smaller version but are an excellent starter or main course too.

Next time I will remember to sautee some shallots or onion to put into the mix and I am thinking a little corn wouldn't hurt either. And some horseradish perhaps for an adult version.

A side note/useful tip: when I had already mixed the crab meat with the cream cheese I realized that the jar of breadcrumbs I was sure I had seen just the other day was gone! What to do? I happened to have some rusks at home (fette biscottate in Italian and better known as twice baked bread or zwieback) and mashed up 6 of those in a bag with a rolling pin. They saved the day.