suzy and the stomach virus

i guess that's the problem with advanced cooking: life gets in the way. you spend lots of time shredding imitation crab, slaving over a hot sauce pan, praying for things to form cakes instead of lots of little separate lumps of crab and breadcrumbs, and what happens?

your husband ends up not being able to eat them, because he's got the mother of all stomach viruses. all he could eat this week was bread and cashews (don't ask, i don't know). as if by sympathy (unwonted, i guarantee it), all i feel hungry for is cous cous, bread, and the occassional bean burger.

so what happened to the crab cakes? i guess i'll discover how well they freeze.

so, in tribute to the past week, here's a recipe straight from my brain:

Suzy's Stomach Virus Friendly Cous Cous
1 c uncooked cous cous
fresh mint leaves, chopped or shredded
1 medium-sized ginger root, chopped
1/2 c almond slivers
1/3 c cashew pieces

-Cook cous cous according to package.
-Sautee mint, ginger, and nuts in olive oil for 5 minutes, or until the mint leaves shrivel up.
-Pour entire mixture, including any extra olive oil, into cous cous.
-Mix well.
-Eat in good health!