#MEwx Cold, some clouds and a recipe for vegetable Salmon Cakes

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Good morning Augusta

A direct, real-time feed from my personal weather station is available for you

here.

This morning it’s mostly sunny with expected highs in the mid 30s. North winds around 10 mph.

Tonight we’ll have mostly clear skies with lows around 15°F. Light and variable winds.

The readings from my weather instruments are:

Our outdoor temperature is 18.7°F, the humidity is 28%, the dew point is -9.0°F and our wind chill is 7.7°F. 

The wind direction is Nosrth Northwest between 5.4 MPH and 7.9 MPH.

The Relative pressure is 30.62, the Absolute pressure is 30.42 and steady with a weather graphic indicating sun.

Visibility is 10.0 Miles with partly cloudy skies.

The UV rating is 1 out of 16, The moon is 3.4% illuminated, the moon phase is waning crescent, Sunrise is 6:37 A.M., Sunset is 6:54 P.M., Moonrise is 6:21 A.M., Moonset is 5:13 A.M and we’ll have 12 hours 17 minutes of daylight today.  

We didn’t receive any new rain/snowfall here in the past 24 hours.

IF you have any salmon in the cupboard, why not think about making this?

VEGETABLE SALMON CAKES

 

1 lb canned salmon, drained

1 cup dried bread crumbs

3 medium russet or white potatoes, skinned, cooked, and mashed

½ cup grated carrots

½ cup minced onion

2 tbsp fresh lemon juice

2 egg substitutes equivalents, slightly beaten

 

In a medium bowl, combine the salmon, ½ cup of the bread crumbs, potatoes, carrots, onion, lemon juice, and eggs, mixing well.  Coat a large skillet with nonstick cooking spray and place over medium heat.  Form the salmon into patties and coat with remaining bread crumbs.  Place the salmon cakes in the heated skillet and cook for 6 minutes per side or until golden brown.  Remove from heat, transfer to a serving platter, and serve hot.

 

Diabetic exchange:  Starch exchange   2 ½    Lean meat exchange 2    Calories 322   -  total fat  7 gms  -  saturated fat 2 gm  -cholesterol  36 mg  -  total carbohydrate   38 gm  -  dietary fiber  3 gm  -  sugars  4 gm   - protein   27 gm   -   sodium 729 mg

 

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