Colours and portobellos

I'm always surprised by the colour in the desert. Particularly here there are some vivid colours in the landscape. The reds are dramatic and right now the spring moisture is making the green stand out against the stark landscape.

Today we bought some baby portobellos and used them as caps for crab cakes. It was a quick and easy supper and pretty tasty to boot.

- can of crab meat
- a bit of cooked rice for filler
- squirt of tartar sauce for flavour
- pluck the stems out of the mushrooms and save them for breakfast

Muck up the ingredients and overfill the caps. Sprinkle a little seasoned salt on top for colour and barbeque until the tops turn brown.

I served them with my version of calabacitas. Calabacita is spanish for little green zuchini. Mel & Billie served them to us in Rocky Point with onions and jalapeños. I substituted tomatos for the jalapeños but a bit of jalapeño would have been fine too. Just fry the onions for a while, add the sliced calabacitas and tomatos and cover. Serve before the zuchinis have gone mushy.