Ruth Haffly wrote to Sean Dennis <=-
We were anticipating air alerts while we were in NY and VT, had a few
days of sunny but hazy weather in NY. Got to VT and the rains came
pouring down so the air cleared up. Most of the time I feel the smoke
in both my eyes and lungs so I appreciate the rain. Got back to NC and have had a lot of hazy weather; I think it's beginning to clear now.
Had an EF3 tornado hit the Rocky Mount area (a couple of counties east) yesterday during a brief, but intense storm.
Perhaps the record rainfall and flooding in the Maritime Provinces had something in the improvement of air quality coming from Canuckistan.
Just checked the air quality for today. It's green. It's green for
fire and smoke also. It's dark and cloudy...probably getting ready to burst.
The weatherman on the station we watch said that by the week end things will be clear here. Meanwhile, I'm staying inside as much as possible.
Anyone in the US can check their air quality by going to https://www.airnow.gov and entering their ZIP code.
Good to know. I usually check Weather Underground on my phone; they're pretty good about local issues.
I had W.U. for a while before my brother convinced me to get Weather
Bug. It's a bit clunky but thorough and accurate.
(salmon)
We buy it from time to time but not all that often. Got some canned on
the shelf that we need to use up, maybe some will go into fish cakes. I don't have a real recipe for them, just a mix of a mostly drained,
picked over can of fish, chopped onion, egg or two, flour and/or bread crumbs basically--mix until it holds together, fry in a bit of oil
until browned on both sides. Good with fried potatoes.
The pricing of fresh salmon makes my throat slam shut most times. And
the canned stuff reminds me of Puss & Bootsd canned cat food. Still, if Robert's Fish Market or Hy-Vee run a really good special I might make something like this:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tomato Basil Salmon
Categories: Five, Seafood, Vegetables, Herbs, Cheese
Yield: 2 Servings
2 (6 oz ea) boneless salmon
- filets
1 tb Dried basil
1 lg Tomato; sliced
1 tb Olive oil
2 tb Grated Parmesan cheese
Preheat oven to 375ºF/190ºC.
Line a baking sheet with a piece of aluminum foil, and
spray with nonstick cooking spray. Place the salmon
filets onto the foil, sprinkle with basil, top with
tomato slices, drizzle with olive oil, and sprinkle with
the Parmesan cheese.
Bake in the preheated oven until the salmon is opaque in
the center, and the Parmesan cheese is lightly browned on
top, about 20 minutes.
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
MMMMM
... Auto correct has become my worst enema.
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