The sorting feature was what made the original software so brilliant without it it’s pretty lackluster. The iPhone version fails both sorting/filtering and desktop/syncing. Also, the GIFTS category helps me remember what birthday gifts I need to purchase and organize my Christmas shopping. Keeping track of recommended items like wine, music, movies, books. Allowing me to create multiple shopping lists - a shopping list just for an upcoming camping trip and another for my daughter’s beach birthday party.Ĥ. Desktop application/ sync keeps everything backed up and is easier to enter multiple items or new lists.ģ. vegetables, cereal, condiments) allows one-stop-shopping or hitting a variety of stores with a list of what you need at each store.Ģ. Splash Shopper for Palm OS has served me incredibly well. Looks like I’m stuck with the Treo for awhile longer. I’ve been an iPhone user for nine months but haven’t relinquished my frumpy Treo because I can’t stock my kitchen without Splash Shopper.Īfter fidgeting around with the iPhone version for more hours than I’d like to admit, I’m no longer doing the happy dance. I did my gopher dance this morning when I saw that the great, all-powerful Splash Shopper was included among the web apps for the new iPhone OS. Drizzle sauce over the greens and crab cakes. Plate greens and arrange two crab cakes per plate. Transfer to sheet pan to drain while sautéing all the crab cakes. Sauté crab cakes for about 4 minutes on each side, or until golden brown, avoiding over-crowding. Working in one or two skillets heat olive oil over medium-high heat. Prep a sheet pan with paper towel to drain the crab cakes. Add lemon juice, salt and pepper to taste and reserve, keeping warm. Transfer mixture to a blender and puree until smooth. Deglaze pan with white wine and cook until 3 tablespoons of liquid remain. Sauté pepper, onion and garlic in olive oil over medium-low heat for about 10 minutes. Start the sauce closer to the point of service, or about 30 minutes before you plan to sauté the crab cakes. Place on a tray and refrigerate for 2-3 hours. Divide mixture into 12 crab cakes - about 2 ½ ounces each.Ĭombine remaining breadcrumbs and almond meal on a plate.
Stir in egg and ½ cup each breadcrumbs and almond meal. Cool.Ĭhop chives, dill, and parsley and add to pepper-onion mixture. In a small saucepan, heat cream and jalapeño and reduce by one-half (so that ½ cup remains). Add the onion, red and yellow peppers and gently sauté over medium-low heat for about 10 minutes. ½ medium red bell pepper, cored, seeded and dicedġ c almond meal (found at Trader Joes or grinding almonds) ½ medium yellow bell pepper, cored, seeded and diced Atop a bed of mixed greens they make an impressive summer lunch.ġ medium red bell pepper, cored, seeded and diced With an almond meal crust and a red pepper cream sauce these are the classiest crab cakes I’ve seen. My recipe for crab cakes is from Wolfgang Puck’s Adventures in the Kitchen cookbook. This week it’s crab cakes, inspired by the Paul family’s east coast adventures. In a summer of traveling vicariously, I’m cooking foods I’d eat if I were anywhere but stuck in the middle.
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