End of Spring for San Angelo

It's getting hot here. Today's high is expected to be 92. Not fun running weather. But Texas still has some pretty flowers in bloom! Kevin and I have been enjoying the ones on the highways. San Angelo seems to have a lot of yellow flowers. A few bluebonnets, but many more yellow flowers of all kinds.

Great picture, Dad! That's not San Angelo, but it's sure pretty. Ya darn tootin'!

Speaking of pretty, salmon patties are one of the ugliest but tastiest "corn day" foods that Kevin and I like to cook. They end up looking like pink/yellow burgers, but they melt in your mouth like butter, without the butter! They're super easy to make and take only about 15-20 minutes to prepare and cook.

Gluten Free, Milk Free, Soy Free Salmon Patties
14 3/4 oz. can of pink salmon (doesn't need to be fancy-shmancey)

1 egg (or egg substitute, or no egg if you don't mind the crumble)

2-3 c. of corn flake cereal

1 tsp chili powder

1/2 tsp onion powder

1/2 tsp garlic powder

pinch of cayenne powder

Oil for the pan (your choice, but I tend to use corn)

Open up the can of salmon and drain the excess liquid. Mix all ingredients in a bowl. Add oil to pan. Create hamburger-sized patties (palm sized) but don't make them too thin (especially if you're not using egg). Hee hee, almost typed hambuger. Good think I didn't. Those aren't tasty unless your five years old and watching TV. Put them in a pan about a quarter inch a part (the salmon patties, that is) and fry them for 10-15 minutes on Medium High, flipping once half way when side turns golden brown. I don't add any salt, since canned foods tend to have quite a bit, but if you need to add more, please do.