 Oh, tonight we're making salmon patties, cream potatoes, and pinto beans. Get ready! We're making salmon patties, cream potatoes, and I'm heating up some pentos I made the other day. I've already got the on for my potatoes, because Amy is almost here, and she's drove for six hours, and I don't even have supper ready. Because I've been in there watching the news. We're making some double-queue salmon, pink salmon. I don't have any green onion like I typically put in mine, so I'm just slicing up a small portion of an onion, and I like to do it thin, because I don't like real big pieces in them. Okay, so what I'm gonna do is I'm gonna put just a little bit of liquid from the salmon in here. I'm gonna drain this over here, and I am going to leave the skin in this bowl. Now a lot of people eat it all. They eat the skin, they eat the bones, and yes, they say it's healthy and it's good for you, and it probably is, but I still take them out. I don't get every single one, but the majority of them I take off. And y'all can do what you like. Of course you can. That's the great thing about cooking and eating at home. You get to do it your way. I try to tell people there's no right way and no wrong way when it comes to what you like. Everybody's tastes are different. Some people like to have 15 spices in every dish, and then some people just like salt and pepper. All right, I'm gonna go wash my hands off. Delish, delish. All right, for a whole can. I've got a recipe in my first cookbook, and so we put in one egg, some salt and pepper, some self-rising flour and cornmeal, and then cayenne pepper, a teaspoon of salt, about a quarter teaspoon of pepper, a teaspoon of flour, cornmeal, that makes just put in a little cornmeal, an egg, and the onion. That's it, simple and easy, great way to cook. And now our salmon is around $4 to $5 a can. There are some that are, what's available in the grocery stores. So break this in here, stir it up. The egg is the only thing wet in here, besides the little bit of salmon juice that I left in there as well. Now, the flour makes some more like cakes. Texture's different. They're not just real fishy-tasting. They're really good. So let's put in our little bit of cayenne pepper, and I'm just putting in a little bit. Now put in what you want. You can put in that, you can put in some creole seasoning. You can put in what you want to, especially if you're eating these more often now that there's not a lot of meat at the grocery store. But it makes a lot. This is one can, and you can see that it makes quite a bit of salmon patty. I guess we could call it. Yum-yum. Let's get out here. Let's get a jingle, jingle jingle, because I have started my cream potatoes. These are some pentose that we're gonna warm up on the back. And this is already on the low temperature. I'm gonna add the oil to it. This is some oil that we use the other day to fry fish in, and I just strained it and kept it because I knew I would be making some salmon patties. So you're gonna let your heat put a little bit of batter in it, and when it starts to sizzle really good, then you know it's hot enough. And typically, with this electric stove, we've noticed that things get pretty and golden brown around number six. So I'll set it on six, and we'll wait till this starts to sizzle. Our potatoes are boiling. Our pentose are warming. So it's all looking good. All right, it's starting to get pretty warm. So you don't want to, you wanna have it on a medium temperature so that they get nice and golden brown and get done on the inside. You don't wanna make them real big because you want them to get done on the inside. And then I've had other people say, if you're gonna make a salmon patty, make it round. And let me just say, mama always just dipped it out with a spoon and stuck it in the skillet. So we didn't like, make sure they were perfectly round or anything. They all taste the same, right? Just how mama did it. And that's how I do it because that's how mama did it. Good supper. A nice fishy supper. So we're gonna let these get nice and brown before we flip them. It's gonna take a good, probably three minutes at least, okay? Them look good in there fried, don't they? They're nice and golden brown, I can tell. So we're gonna get up under them with this scraper. Flip them over. Well, they're not really. Sometimes you need to flip them with something smaller. They're gonna get a good handle on them. I'm gonna put some of the towels on it so that I wouldn't burn my sink with my paw. I do drain them. Potatoes in there, so I'm putting in three pats of butter. Tablespins, really. We're gonna put in some sour cream, do it while I'm mixing. And if per person, and if you do a good job peeling them and don't waste a lot of it, you really do have a lot of good potatoes. I'll put another pat of butter on there just to make it pretty by the time everybody gets to the table. So we're gonna pour up our pentose at the first of the week. And then I saved them for tonight for the salmon patties. Look how pretty my broth looks in those pentose. And y'all know my secret, a lot of y'all don't like my secret, but I think it's wonderful. Makes great beans. It's pentose beans, and I need some cornbread, but I didn't make any. We hardly ever eat bread, because we eat dessert. So this is a good supper, easy. Only takes a minute to make. And yes, this is how I eat it. I take me a bite of everything. Delicious supper. Homemade goodness. Good old Southern cooking. I hope you've enjoyed watching Card Valley Cooks, where we cook like mama did. Bye y'all, love ya.