Getting Crafty II

If you missed it, I blogged about getting crafty in February.  This will update what I've made at this semester's craft classes I attend through the Milwaukee Rec Department.

I find myself enjoying anything involving embroidery and beads.  A dismal failure however are fabric eggs.

T-shirt decorating - this was surprisingly so much fun I've been going through my dresser and pulling out old shirts to decorate.  I love bling!  After class I visited the craft store and bought embroidery patterns, hoops, thread and more beads.  A useful craft!

Embroidery/string/button Cards and Bead Banner - I'm getting better at using my imagination in creating cards. I really enjoy giving them to friends and family. The bead banner was a lot of fun too...once I got the hang of it.  I don't see myself doing these outside of class though.

Fabric Eggs - The most challenging craft yet.  Tracing and cutting a design on a styrofoam egg wasn't bad, but getting the fabric to stay put was nearly impossible.  After I took the photos, I tried once again using glue, but got so frustrated that this is one craft that hit the circular file.

May Baskets - OK so I didn't exactly make baskets, instead I made gift boxes.  This is so much fun I now have ten boxes ready to fill with gifts.  Because this was enjoyable and useful, I once again visited the craft store after class to purchase more paper and a paper cutter to make more.  Another useful craft!

Only three more projects remain on the list for this semester.  Watch for Getting Crafty III soon.

FORE!

Last year it was photography - this year golf.

I have decided to get back into golf.  After poking around my basement here's what I found:

• Golf bag (looks pretty new)
• Collapsible golf cart (might be sweeties as I think mine was busted)
• Two golf umbrellas'
• A putter. four irons, a driver and a 3 wood
• Eleven golf balls (variety of colors: white, orange and pink)
• Three tees
• Two pencils
• One burgundy towel (matches the golf bag nicely)
• Two ripped golf gloves 

I started golf lessons this week through the Milwaukee Recreation Department. For now we meet at a nearby school's gym to learn the basics. In six weeks I should be ready to hit the links!  I plan on golfing at least once a week this season. If you hear me yell fore, DUCK!

PS:  The camera will be in my golf bag just-in-case.

Korean War Memorial

Korean War Memorial, a set on Flickr.

Hoping the current events do not lead to another Korean conflict. These photos were taken in the fall of 2012 at a Korean War Memorial in Plover Wisconsin.

Do you like salmon cakes?

I love "crab cakes" but when it comes to salmon I always think of my mother's salmon patties, made from a can of salmon that taste more like bread crumbs than salmon.. And, if you've ever opened a can of salmon; you'll see it takes a lot of work to remove all the bones and skin.  Yuk!

Today I made the absolutely BEST salmon cakes. WOW what a difference using fresh salmon instead of canned makes!  Here's the recipe...and it only took 1/2 hour!

PS:  I cut the recipe in half...

 SERVES 4

If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish. Serve the salmon cakes with lemon wedges and/or tartar sauce.

INGREDIENTS

• 3tablespoons plus 3/4 cup panko bread crumbs
• 2tablespoons minced fresh parsley
• 2tablespoons mayonnaise
• 4teaspoons lemon juice
• 1scallion, sliced thin
• 1small shallot, minced
• 1teaspoon Dijon mustard
• 3/4teaspoon salt
• 1/4teaspoon pepper
• pinch cayenne pepper
• 1(1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
• 1/2cup vegetable oil

INSTRUCTIONS

1. 1. Combine 3 tablespoons panko, parsley, mayonnaise, lemon juice, scallion, shallot, mustard, salt, pepper, and cayenne in bowl. Working in 3 batches, pulse salmon in food processor until coarsely chopped into 1/4-inch pieces, about 2 pulses, transferring each batch to bowl with panko mixture. Gently mix until uniformly combined.  DON'T OVER PROCESS THE SALMON!
2. 2. Place remaining 3/4 cup panko in pie plate. Using 1/3-cup measure, scoop level amount of salmon mixture and transfer to baking sheet; repeat to make 8 cakes. Carefully coat each cake in bread crumbs, gently patting into disk measuring 2 3/4 inches in diameter and 1 inch high. Return coated cakes to baking sheet.
3. 3. Heat oil in 12-inch skillet over medium-high heat until shimmering. Place salmon cakes in skillet and cook without moving until golden brown, about 2 minutes. Carefully flip cakes and cook until second side is golden brown, 2 to 3 minutes. Transfer cakes to paper towel–lined plate to drain 1 minute. Serve.