The Boiling Crab - SJ

Many people have made incredibly detailed reviews of this place. You should read them.

Pros: Tasty shellfish in butter, garlic, and/or Cajun spice by the pound. Pints of steamed white rice as a side dish option. Great sweet potato fries.

Cons: Unreliable servers (a little on the "young" side). Less than stellar fried fish basket (in Mei's experience). How messy are you willing to get?

Blueberry Cream Scones

I made a bunch of scones last week and brought them to the office. I was pretty pleased with myself since folks overwhelmingly praised them as the best scones they ever had.

It all started with a Cook's Country recipe for quick cheddar biscuits. I upped the sugar and added the dried blueberries to turn my savory biscuit treat into a sweetened delight. They remind me a bit of the scones Danielle and I had at Tea Time in Palo Alto.


2 cup all purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup dried blueberries (or dried currants)
1 c heavy cream

To finish:
1 T melted butter
1 T demerara sugar (aka, turbinado sugar or the stuff in those Sugar in the Raw packets)


A. Preheat oven to 425 F
1. Sift together flour, sugar, baking powder, salt, and blueberries into a large mixing bowl.
2. Stir in heavy cream, gently binding the ingredients into a crumbly dough. (30 turns of the spoon - or just use your cool, clean hands to mix)
3. Turn the dough onto a smooth surface and pat into an 8-inch diameter disk.
4. Use a pizza cutter to get 8 scones out of the dough.
5. Place scones onto a baking sheet for 10 minutes.
6. Meanwhile, melt butter in the microwave
7. At the 10 minute mark, brush the melted butter onto the scones and sprinkle the demerara sugar.
8. Return the tray of scones to the oven and bake for 5 more minutes until slightly golden.

Serve warm.

Goosecross Cellars 2004 Twentieth Anniversary Sparkline Rosé

I bought this sparkling wine a long while ago. It was the store's "last bottle" and I had been using the store's free wi-fi for three hours on their deck, so I had to give it a try.

I just liked the idea of a wine maker crafting this sparkling rosé (Chardonnay/Zin) as a 20-year wedding anniversary present for his wife. The shelf-talking notes or the sales woman may have also mentioned that this was the winery's first and perhaps only sparkling number.


I finally opened it for a brunch with Sylvia and Stacey. It was totally good. Not overly sweet and with a really clean finish, it suited our brunch of turkey bacon sourdough eggs benedict and Nutella crepes just fine.