Crab Cakes

with spinach and coconut rice. I made the latter by making brown rice in the rice maker as usual, adding a dollop of "coconut concentrate" (basically, what's left of the coconut after oil is pressed from it). I thought it was delicious, but the texture could have been improved in a few ways, starting with less coconut (and hence, less slight graininess).

Speaking of delicious though in need of improvement: I tried, two nights ago, to make chicken, potatoes, and sprouts in my tagine. The first time I tried it I used too little water and ended up with raw vegetables. This time I used too much water and boiled it into mush. Said mush, however, was incredibly tasty, as I have just re-confirmed by having its leftovers for lunch.