The astrologers I follow have been talking about how Saturn is currently retrograde, and that we’re about to enter a Mercury retrograde cycle as well. So when they ask, “Do you not feel like doing anything lately?” it makes me think that my own overall feeling of blah might be my body and spirit responding to the backward movement of the planets.
These are the thoughts floating through my mind as I reflect on Cancer season. I made it just in time! I know I’m posting this at the tail end of it—but better late than never, as I almost always say.
I have a lot of Cancers in my life: my husband, my sister, and a handful of close friends. Most people find themselves naturally drawn to certain signs, or to signs that share their own element. I’ve gotten to know Cancer energy pretty well.
Some of the surface-level generalizations are surprisingly accurate. What I admire most is how they protect their peace. They don’t hand out trust easily, and they don’t let people in quickly, but once you’re in, they’re some of the most loyal people you can have on your side. That kind of loyalty is such a gift.
A few key Cancerian energies to lean into this month: nurture your imagination and give your creativity room to roam. Cancer is a sign that attracts wealth, so if you’re in a good flow—writing, painting, making, building—don’t hold back.
And if, like me, you’re not feeling super energetic, that’s okay too. This is a great time to rest, care for yourself, and reflect on past milestones. Cancer season invites us to look inward, so give yourself permission to do just that.
This month’s recipe is a little on the nose, but fitting. I’m making a summer dish with crab. Cold seafood sandwiches always remind me of my time in Boston; they’re nostalgic in the best way.
I’m skipping the lobster (leaving that to the experts), but I love how accessible good-quality lump crab meat can be. These silky crab rolls are a low-effort, high-reward kind of dish, perfect with a side of classic potato chips.
Ingredients
- 1 lb lump crab meat
- A handful of chopped celery leaves
- 2 tbsp mayo (I use Kewpie)
- Juice from a whole lemon
- 2 tbsp butter
- 1 tbsp minced chives
- Red pepper flakes
- Maldon Salt
- Pepper
- Brioche hot dog buns (or your favorite cold salad sandwich vessel)
- Your favorite classic potato chips
- Tabasco (optional)
Instructions
Make the crab meat mixture.
- Drain any excess liquid from your crab meat before adding it to a large mixing bowl. Separate the meat into large pieces.
- Add the celery leaves, mayo, and lemon juice, and mix. Season to taste with salt, pepper, and red pepper flakes
Prepare the buns.
- Melt butter in a non-stick pan until the butter starts to foam
- Warm and brown the buns in the pan, and set aside.
Assemble the sandwich.
- Spread the crab mixture into each bun
- Sprinkle fresh chopped chives
- Serve with your favorite potato chips and a couple of dashes of Tabasco
JULIENNE CARROTS 