When the Kitchen Explodes!

“Explosion” may be an exaggeration.  But when the dishwasher leaks and mold is discovered, it might as well have been an explosion.  “I hope you’re planning to eat out,” the workman said as he turned off the water and turned on the giant dehumidifier for its five-day stay in our kitchen. 

Then he added, “You can use two of those gas burners.”  Luckily the oven was on the opposite wall and also unaffected.  “We’ll pretend we’re camping,” Bart said, trying to sound enthusiastic.

The first night we ate leftovers, and Bart washed the dishes in the bathroom sink.  The second night we had Spaghetti with Pesto Sauce and shared an avocado—on paper plates.  That was an easy meal.

The third night, when we normally have the family in for Sunday dinner, was more complicated.  We couldn’t have everyone shouting over the dehumidifier and smelling noxious fumes, so I made dinner in my wounded kitchen and took it to someone else’s kitchen to reheat and serve.  That sort of worked, but the Chicken Fingers  seemed overcooked, and the Baked Stuffed Potatoes were too dry.  On the bright side, there was running water to do the washing up.

By the fourth night, I knew how to utilize the working bits of the kitchen.  I made Easy Crab Cakes and Baked Yams.  I always keep cans of crab meat around for emergencies.

Tonight is the final “camping” night.  The menu will be Spinach and Cheese Ravioli, purchased frozen.  Maybe I’ll make some garlic bread, and we’ll share another avocado.  To celebrate the soon-to-be-absent dehumidifier, I bought some ice cream. 

Easy Crab Cakes – serves 2 

Heated buns (optional)
1 6-oz. can crab meat, drained
1 cup fresh breadcrumbs
1/4 cup mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon hot pepper sauce (optional)
1 teaspoon olive or canola oil 

If heating the buns, put them in a 350 degree oven now. 

Combine the crab meat, breadcrumbs, mayonnaise, mustard and hot pepper sauce, if using, in a medium bowl. Shape into 2 large or 4 small patties. 

Add the oil to a frying pan over medium-high heat, and when the oil is hot gently place the patties in the pan.  Cook for about 2 minutes and then carefully turn the patties over and cook for another two minutes.  The large patties may require an extra minute or two to be cooked through.  They should be lightly browned on both sides. 

If you are serving them on heated buns, remove the buns from the oven and slice them.  Place a patty in each bun and serve.  Offer extra mayonnaise, mustard and hot sauce.

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