#MEwx clod, raw, rain/snow and Golden Fish cakes
If you want to se weather readings from my personal weather station in real-time click here.
This morning we have showers with highs in the lower 50s. Winds are southeast around 10 mph gusting to 20 mph, becoming south 15 to 20 mph with gusting to 30 mph this afternoon.
Tonight we'll have showers during evening hours with numerous rain showers and isolated snow showers after midnight. Lows in the upper 20s with southwest winds 15 to 20 mph, becoming west 10 to 15 mph after midnight. Gusts up to 35 mph.
The wind direction is West Southwest between 0.2 MPH and 2.5 MPH.
The Relative pressure is 29.95, the Absolute pressure is 29.75 and falling with a weather graphic indicating rain/snow and clouds.
We received 0.04 inches of measurable rain/snow here over the past 24 hours, and it's still coming down.
Visibility is 10.0 miles / 16.1 kilometers with overcast and a rain/snow mix. In short, it'
S crappy out there.
The UV rating is 1 out of 16, the moon is 7.7% illuminated, the moon phase is Waxing Crescent, sunrise is 7:00 am↑ 121° Southeast, Sunset is 4:00 pm↑ 238° Southwest, Moonrise is 9:48 am↑ 128° Southeast, Moonset is 6:22 pm↑ 233° Southwest and we'll have 9 hours 0
Minutes of daylight today.
GOLDEN FISH CAKES
Ingredients:
1 pound flaked cooked whitefish, cod or haddock
1 1/2 cups soft bread crumbs
3 eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1 1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1 1/2 cups Italian seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional
Directions:
1. In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional
water if needed; coat with the Italian bread crumbs. In a large skillet, cook the patties in oil for 4 to 5
minutes on each side or until lightly browned. Serve immediately with tartar sauce and lemon if
desired. Yield: 6 servings.
Or you can try:
CRASH HOT POTATOES and CRASH HOT POTATOES WITH SALMON HASH
Small yellow potatoes
Butter
Salt and pepper
If you're going to add in the salmon, you'll also need:
a pouch of salmon (or a can, whatever you have handy), sprinkle with any seasonings you prefer, and some more butter if you want. I use a blend of onion/pepper/salt/garlic/lemon. Dill would be tasty too.
To make the potatoes:
Boil potatoes in water until fork tender. Drain. Place potatoes on a baking sheet covered with foil. Slightly crush each potato with a masher, fork, whatever to break them up slightly. Put a pat of butter (or margarine) on each potato and season with salt and pepper.
Bake at 475⁰ for about 12 minutes or until crispy.
Options: use olive oil instead of butter; top with grated cheese and/or sour cream.
To make the Salmon Hash:
Make potatoes as above. After baking, scoop into a skillet, and break them up a little more with a spatula. Add a pouch of salmon (or a can, whatever you have), sprinkle with any seasonings you prefer, and more butter if you want. I use a blend of onion/pepper/salt/garlic/lemon. Dill would be tasty, too.
Put skillet on low heat until it is all hot. If you leave it in the skillet too long it will dry out.
Cooks Note: feel free to be flexible with this recipe – you can use any potatoes you have handy. You can cut large ones into chunks and use that if you don't have any small ones.
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