Confront it, Ceiling Saga, a recipe for Crab and Bleu

by Joanne on June 18, 2011

Do you give up when something scares you or take it on as a challenge to over come? 

Continuous effort–not strength or intelligence–is the key to unlocking our potential.–Winston Churchill

It’s good to get out of our comfort zones once in a while.  You never know when you’ll discover a new passion, set new goals, travel a new road.

I’m running the Summer Sizzle for the first time tomorrow.  I  signed up for it years ago when the course left from MVCC and ran around the Proctor Parks for five miles, a route I walk and/or run weekly.  Although I signed up, I didn’t run it.  I got scared. Five miles!  I was running 8 to 9 as my long run at the time but was just too nervous to race any farther than 3.1, a 5K.   

The course was changed last year from the familiar MVCC route to the SUNY campus.  Both Ted and I are running and we signed up as a husband/wife team.  This year, I’m looking forward to the run and I’m not nervous. What a difference a few years and more running makes.

Another brain storm hit last night, after 2 glasses of wine and an interesting email from the USATF:  The 35th Annual Adirondack Distance Run.  It’s a 10 mile run from Lake George, NY to Bolton Landing, NY.  The course is rolling and shaded and runs right along the lake front.  There is no map or any other detailed information regarding the course. THAT makes me nervous!   Since Lake George is over a 2 hour ride from our house, we are staying over night. The next challenge:  finding a place to stay.

Since it’s seems really tough for me to get into speed workouts, these races all serve as valuable speed training.  The Adirondack Distance Run will be an EXCELLENT speed session and precursor for the upcoming Boilermaker.

Wondering about our ceiling?   The Saga Continues….

The pipes are repaired and now we are getting our ceiling put back together.


The guys began the repair.  I was sitting here, constructing this post and hearing “white noise”.  I look up, the radio isn’t turned on.  Hmmm?  Ignore it.

Ted gets home from having coffee and I say “Ted?  I’m hearing “white noise” but the radio isn’t on?”  He says “I think the guys are doing something outside”.  He comes back in and says “You know, it sounds like a radiator!???”Radiator? We don’t have radiators? we????  Ted runs out the garage door.  I run after him.  He’s descending the stairs to his wood shop.  “OH NO!  WE HAVE A LEAK!”  There’s all sorts of water at the base of the stairs and it’s beginning to pool. 


The water is now shut off for the house as we investigate the problem. 

The guys hooked the hose up to a faucet outside and that faucet just so happens to be broken.  Even though it’s on the OUTSIDE of our home, it leaks INSIDE!


Not a catastrophe but an inconvenience.  We moved the guys hose to the opposite side – the faucet that DOES work and DOES’NT leak into the house.  Ted has the wet-vac to clean up the water (so much for his bike ride!) and I’m sitting here wondering …”WHAT NEXT?!!!”

Stuffed baby portabellas with crab or rather Crab and Bleu


Don’t like mushrooms? Use green or red bell peppers.  Here’s the mix to serve 4 to 6.


  • 1 large egg, beaten
  • 1 TBS mustard
  • 1 TBS Kefir or Plain Yogurt or Mayonnaise
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1 TBS lemon juice
  • 1 stalk celery, diced
  • 2 to 3 TBS diced tomatoes
  • 1/4 cup grated Romano cheese
  • salt and pepper to taste
  • 16 oz Premium crab meat
  • 6 Baby ‘Bella Mushroom caps – peeled and cleaned and/or
  • 1 large green bell pepper, cut into 4 to 6 pieces (use 2 or 3 if you don’t use mushrooms)
  • For topping… and this is where the “BLEU” come in…
  • 2 TBS grated Romano cheese
  • 2 TBS crumbles Bleu cheese (gorgonzola will work fine as well)

Mix the egg, mustard, Kefir, Worcestershire, Old Bay, lemon, celery, tomatoes, (TAKING A BREATH….) 1/4 cup Romano, and (FINALLY) salt and pepper in a bowl.

Add the crab mix and stir well to coat.   Refrigerate for about one hour.

Prepare your mushrooms and/or peppers.  Mix together the 2 TBS each Romano and Bleu cheese.

Preheat the oven to 375 F.  Line a baking pan (large enough to hold the mushrooms/peppers) with foil and spray lightly

with non stick spray. 

Place the mushrooms and peppers in the pan.  Top each with some crab topping.  Sprinkle a little Romano and Bleu.  Bake for 40 minutes.

Served on top of cooked greens with light vegetable soup.



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  • At 2011.06.18 09:59, Medeja said:

    That stuffing sounds delicious.. Cute stuffed mushrooms 🙂

    • At 2011.06.18 11:08, Lori said:

      Damn Joanne – I can’t believe you are going to be in Lake George on the 26th – the one weekend I am out of town! Going from Lake George to Bolton Landing? If you want hills, you’ve got them!

      • At 2011.06.19 00:39, Liz said:

        Oh, my! I am so sorry to hear about your plumbing/ceiling issue! We just went through something similar here, only it managed to mess up the backyard and not the house. Still not pleasant so I can totally relate to what a pain it was! Hope it’s all taken care of soon.

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