I've decided to resume blogging as my own version of therapy-can't afford the real version for awhile.
Monday off-delightful!  Laundry, mopping floors, & relaxing.  Put out a few more applications today.  I really am quite happy where I am, but it BARELY covers the rent and is less than I was making on unemployment - not good.  If I can find a way to just get more hours with this company, it would be best.  This morning I called an old friend who sent me his number.  We will be meeting for dinner on Thursday evening.  I have mixed feelings but mostly good.  I need to get out more-I'm turning into an old fuddy-dud!  Tonight's dinner - the now infamous crab quesadillas!  Dominic & I can't seem to get enough & since I had plenty of the imitation crab in the freezer, why not.  Here's the recipe.  I have never followed it exactly, but it's a wonderful place to start!
Crab Quesadillas 
Provided by  
Preparation Time: 30 minutes Level: Easy
Cook Time: 30 minutes Serves: 4
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado. 
Ingredients:
• 1 cup shredded reduced-fat Cheddar cheese 
• 2 ounces reduced-fat cream cheese, softened 
• 4 scallions, chopped 
• 1/2 medium red bell pepper, finely chopped 
• 1/3 cup chopped fresh cilantro 
• 2 tablespoons chopped pickled jalapenos, (optional) 
• 1 teaspoon freshly grated orange zest 
• 1 tablespoon orange juice 
• 8 ounces pasteurized crabmeat, drained if necessary 
• 4 8-inch whole-wheat tortillas 
• 2 teaspoons canola oil, divided 
Preparation:
1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.