So this year, instead of battling the crowds tonight, we decided to get it over with yesterday. And untrue to my real colours, on a whimsy, I inadvertently agreed to sitting under the hairdresser’s mercy as he stuck blue extensions to my curls and stretched them straight. And then I slathered my lips with black lipstick. I didn’t think I had it in me.
The night was a blur. Pretty much a regular routine with a few tequila shots more than I’d like to admit to. The only exception was a good-looking man, probably in his mid-thirties, with visibly thinning hair who raised his glass at me from a nearby couch. In return, I gifted him with a tight-lipped smile which might or might not have made me look slightly constipated.
Its a little after noon right now, and I’m sitting munching on crostinis with my hair slathered in coconut oil and wrapped up in a hot towel, trying to get rid of residual glue. Hopefully everything will return to normal before the dinner party tonight. Yes I enjoyed blue hair, marginally less than the time when my head faintly resembled the inside of a purple potato. But, I honestly don’t think that the black lipstick is going to come out of my beaded purse anytime soon. Nightclubbing, however, is definitely not off the list. Come next year, the next calorie-loaded birthday or the next man with heartache on his wake, I’ll be ready to shimmy again. Meanwhile, let’s just eat already.
Have a happy new year folks!
Crab and Tomato Crostini
Generally sandwiches for breakfast are preferred over crostinis where I’m from. But this one plays off of what we had for our Christmas dinner. I had frozen fish-sticks in my freezer which I’ve used here, but feel free to use fresh or tinned crab meat, which, would probably taste better. Also if you’re using tinned crab, drain off the liquid before cooking.
Slices of French or Italian baguette
1 tbsp unsalted butter + enough to butter both sides of each baguette slice
1 tbsp olive oil + enough to drizzle some extra on the finished crostini
250gm of fresh or tinned crab meat
2 tomatoes, chopped
3 garlic cloves, chopped
1 tbsp Worcestershire sauce
1/4 tsp of dried thyme
Salt, to taste
Cracked black pepper, to taste
Tabasco sauce, if you like it hot
Freshly chopped coriander leaves, to garnish
Heat the butter and oil in a non-stick skillet. Add the garlic when the butter melts. Stir till it starts turning colour. Add the tomatoes, crab meat, Worcestershire sauce and thyme. Stir well and cook over medium heat for 4-5 minutes. Add salt to taste. Keep aside to cool.
Heat a griddle pan. Butter both sides of each baguette slice. When the griddle pan is hot enough, plop the pieces on the pan. Each side would need about a minute or minute and half to brown up at the edges. There is no need to continuously flip the slices. Flipping them once is enough. Transfer on to a plate.
Top the slices with the crab mixture. Sprinkle cracked black pepper on top. Drizzle with a few drops of Tabasco sauce and a generous doze of olive oil. Serve with a garnish of chopped coriander leaves.