So, for my third blog post of the day, I wish to report that this recipe for Corn and Crab Bisque was excellent! I followed the recipe except for adding a half teaspoon of Old Bay, swapping out the half and half for heavy cream, and sprinkling chopped parsley and green onion on top after serving it up.
It is on the spicy side, a little bit-one should perhaps adjust the amount of cayenne if spice-sensitive. It went GREAT with a cold beer.
In other cooking news, Tom made a Rum Manhattan (with Old New Orleans Amber Rum) and we split the sweet potato hand pie (procured from the farmers market) for dessert.