Here's something perfect for a “pantry supper”, the kind you make quickly from ingredients on your shelf when you’ve come home from a long day trip and have little fresh food in the kitchen and not enough energy to go shopping. Here in Canada tinned salmon is very inexpensive and of excellent quality. When we lived in Washington, DC it cost more and tended to be of an inferior type. Not sure why.
Salmon Cakes
213g tin of salmon,
drained, then flaked and the bones crushed with the tines of a fork
¼ c cornmeal (or
unbleached flour, if that is all you have)
1 egg
1 tbsp olive oil
optional add-ins: 1
tbsp chopped onion and/or 1 tbsp chopped green pepper
Mix the flaked salmon with
the cornmeal, then add the egg. Mix well, then form 2 patties with your hands.
Heat the oil over medium heat, then add the patties and sauté for 5-7
minutes each side until golden and crispy.
Thanks to everyone who purchased "Wakefield Redux" in conjunction with Elann's sale of Sierra Aran yarn packs, my January pattern sales are through the roof! Hope you enjoy making and wearing the cardigan and, of course, if you have any problems, questions, or suggestions, don't hesitate to contact me through Ravelry. I've been living in my version this winter; it's my current fave.
Finally, here's what I do with my leftovers--the yarn leftovers, not the edible ones.
These are the leftover yarn bits from projects I've knitted in the last 3 years. They're in a large ziplock bag, which I sat on to squish out the air preparatory to packing for the move. It's a good idea to keep these hanging around, even if they do take up stash space, because inevitably something will require a little repair due to a moth hole, a torn snag, a worn elbow--you get the picture. Perhaps some day they're morph into a little afghan after their usefulness has passed.
