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Please forgive me because this post is going to come off as entirely too enthusiastic. It’s just, I’ve hit a complete 180. I finally get this whole early fall thing- it’s downright magical. The colors are bananas! Mums are in season, stone fruit is still holding strong, tomatoes haven’t given up the ghost, and apples are angling their way to the forefront. Oh, and did I mention the colors? The whole world is awash in dusty pinks, burgundies, rich purples, and a multitude of greens. I feel like crying from the sheer beauty of it every time I walk into a market and I walk into markets a lot. It gives you an idea of how much mascara I’m burning through.
Okay, so if you were around last week you may have found this 
Not every recipe that appears on this blog is triggered by some meaningful source of inspiration. Yes, from time to time a recipe just is. It’s not an homage to a childhood memory or the result of a mind-blowing experience at a restaurant. Sometimes a recipe is just a means of satisfying a VERY specific craving. These Angel Hair Crab Cakes with Saffron Aioli are one such recipe. Sure, the aioli reminds me of my trip to Barcelona and sure, the crab cakes take me back to many brunches past, but they’re not the specific result of any of those touchstones. These are crab cakes without a story. I realize this isn’t a very hooky opening paragraph, but if you enjoy watching bloggers flounder you should probably keep on reading.
