Jay, Amy, Gary, Lauren and David were here for dinner tonight. It was a pre-race dinner; Amy, Lauren and David are doing the Big Kahuna Half-Ironman in Santa Cruz tomorrow.
– The salmon recipe calls for broiling – Larry grilled it with olive oil, salt and pepper instead.
– The crab cakes are always a big hit, and they’re easy to make. I use the canned crab from Costco; it’s perfect for these and very reasonably priced.

• Crab Cakes with Chipotle Aioli (Viking Home Chef, Fabulous Fish & Shellfish class)
• Salmon with a Ragout of Lentils and Root Vegetables (Fine Cooking #57, March 2003, p. 40)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Spinach salad with hard-boiled egg, cherry tomatoes and Smoked Bacon Vinagrette (Festive Favorites, p. 51)
• Blueberry-Blackberry Fruit Crisp with Crunch Crisp Topping (Fine Cooking #51, July 2002, p, 52) with vanilla ice cream

Wine: Rochioli 2000 Estate Pinot Noir (Russian River Valley, California). Yummy! Very fruity and full-bodied.