Something must be in the water. Everyone has turned in to a bunch of crabs lately. Mr. Mulberry has been grumpy all week, ever since Sally stopped by the week before. She walked into the office last week, breezed right by me, and spent about half an hour in Mr. Mulberry’s office. I barely had time to notice her red hair was only half-done and one of her heels was coming loose–it made a sticky sound as she plunged forward. She walked out carrying some paperwork and looking stern, like she’d just scolded a child. Since then, Mr. Mulberry has been such (pardon my French) a grumpy bugger. I tried to ask him why it affected him so, but he refuses to say a word about it.
Quince was all frowns last weekend, too. He took me out for a second date and seemed very annoyed by everything: work, the subway, the waiter. Oh, he was quite nice to me, of course, but he couldn’t stop complaining.
Even the girls were out of sorts this week. Rhuby and I were supposed to go for dinner on Tuesday, but she never rang. Clementine has been busy with work all week, and I’m pretty sure Coco is on her menses because she kept crying over some minor political scuffle in Africa when we went for drinks last night. All this crabbiness is making me snappy, too. I thought it would be the perfect week to make the Crab Meat Salad from the book (recipe #19 so far, if anyone’s counting). It’s the perfect dinner after a week of the grumps. If your friends have been as crabby as mine, then make this tonight. You’ll start to feel better already.
Crab Meat Salad
From Joys of Jell-O
“A deliciously different salad to serve at a luncheon or summer supper.”
1 package (3 oz.) Jell-O Lemon or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1/2 cup cold water
Dash of pepper
1 tablespoon lemon juice
1/2 cup cottage cheese
1 1/4 cups (6 1/2-oz. can) crab meat
1/2 cup diced celery
1/4 cup mayonnaise
Dissolve Jell-O Gelatin and salt in boiling water. Add cold water, pepper, and lemon juice. Chill until very thick. Fold in cottage cheese, crab meat, celery and mayonnaise. Pour into a 1-quart mold. Chill until firm. Unmold on salad greens. Makes about 4 cups, or 4 entree servings.