Diva Cooking 101

Divas cook gorgeous things that are fabulous enough to share with friends and family. They just don't cook much. Every diva needs a few, easy signature dishes to get by. Are you a diva cook?

Divas cook while listening to Billie Holiday, Muddy Waters, or the Rolling Stones.

Divas cook while sipping Champagne, Chardonnay, or a martini.

Divas cook with a feather boa draped around their shoulders.

While cooking, divas nibble gin-soaked olives or Champagne-saturated strawberries.

Divas cook while wearing an apron that says, "Tomorrow is another Chardonnay."

A diva's favorite breakfast is last night's appetizers.

Divas don't stress over particular amounts in any recipe. Glugs, plops, and handfuls are accurate enough.

Divas can cook with boas because diva recipes do not require many steps. Still, the food is fabulous.

Sunday, August 3, 2008

Hot Crab Dip

This one disappears at parties. Serve this with crackers. I like Wheat Thins because they are small. With a larger cracker, I take a bit and bits of cracker and glops of dip crumble all over the place. Most would be mortified when this happens to them at parties. Divas are, too, but they laugh it off. Then they reach for the Wheat Thins.

Reheated crab dip is great on English muffins the morning after the party.


Hot Crab Dip

8 oz. cream cheese

1 small chopped onion

3 tbsp. mayonnaise

3 tbsp. horseradish

1 can crabmeat

a few dashes of hot sauce

Mix well and bake at 375 degrees for 25 minutes.

Make into a meal: Serve ahead of Elegant White Fish with steamed asparagus.

Wine: Chardonnay with the crab dip
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