Lemony Crab Salad
Hi everyone, I’m Rosie Desales I am a junior here at Dominguez. I am majoring in in Interdisciplinary Studies with a focus on culture. The dish I have prepared for you is a zesty crab salad. This salad was introduced on my first date with my husband. Many already know I’m an extremely picky eater and have been since I was very young. My mother tells me stories of when I was beginning to eat solids, how I would use my tiny fingers to fish out small bits of onion and hand them to her. Years later I still pick out onions out of my dishes. So about eight years ago on my first date with my partner, he took me on a picnic. Throughout the whole picnic, I had a bad feeling I wasn’t going to like what he had made. I avoided eating the crab salad he had made for us for most of the day, but by the end of the picnic he figured I wasn’t too interested in eating his romantic salad. Finally, I tried it with an open mind and to my surprise it was quite good. This salad will always bring us good memories. The feeling of preparing this dish will always remind us of how our relationship began. Although it created anxiety at the beginning, it ended with a happy ending because we have passed the tradition to our children. We have a total of four girls and two boys. All four girls have learned to make this dish and sometimes tell their friends the reason why we make the salad. The salad is made with imitation crab cooked in lemon juice, minced red onion, a good amount of jalapeno, a spring of cilantro and sour cream. Crab salad has originated from Peru and later from Spain. Latin America and the Caribbean have been most commonly used locations. This salad has become one of our summer favorites, including it in picnics with the kids. Many times, have taken it to family reunions including Fourth of July celebrations or Memorial Day vacations. One of my favorite ingredients would have to be the jalapeno. The Jalapeno or Jalapa like others call it, originated from Vera Cruz Mexico. Chihuahua would be the top producer with forty-two percent, Sinaloa with twelve percent, Jalisco with six percent and Michoacán with six percent. Ninety-eight percent are exported to the United States. A famous packer called La Costena controls sixty percent of the worlds market. The jalapeno plant grows in warm climate about seventy to eighty degrees. That is why Mexico is successful in their production. Each plant grows about twenty-eight to thirty-five inches tall and will produce about 35 pods per plant. Peppers will tend to be slightly spicier if they display white veins on the outside. Once the peppers begin to turn red the pepper has past its prime state. Although jalapenos are not like by everyone, they are rich in vitamins. Jalapenos have a variety of vitamins like vitamin C, B6, E and K.
Two medium eggs, Crisp Circles, 1 Smart Dog, and 3 slices of Double French Toast Strips. Oh, and of course my first coffee of the day. 32 g. of protein with zero meat, not bad at all. I use an app called My Fitness Pal to assist my tracking of nutritional value. My goal is to maintain a nutritious menu without sacrificing taste.