Did you know…

• a teaspoon of vanilla in a gallon of paint will help dissipate the strong smell more quickly than usual after you’ve painted.
• margarine was developed in 1869 by a French chemist in response to the prize offered by Napoleon III for a substitute for butter.
• California produces more ice cream than any other state in the U. S. Americans eat more ice cream than citizens of any other country.
• roots of modern-day mustard in the Western world can be traced to an ancient Roman town called Divio, which is today’s Dijon in France.
• Arabs buy Louisiana hot sauce by the shipload. It is not unusual for one person to use a 3 oz. bottle on a single portion of beans.
• vinegar’s most popular use in America is in salad dressings, followed as a cooking ingredient and then for pickling—of course, there’s nothing better for shining patent leather shoes, cleaning windows or opening a clogged drain!
• Henry Miller, the controversial American author said the four cornerstones of good health are garlic, yogurt, honey and olive oil.Americans in the west and southeast eat more mayonnaise than those in other parts of the country.

BAKED SALMON WITH A CRANBERRY CRUST

1 Tbsp. olive oil for oiling a baking sheet
4 6-oz. salmon filets
¾ c. Panko
¼ c. dried cranberries, chopped
¼ c. scallions, white only, chopped
3 Tbsp. unsalted butter, melted
2 Tbsp. chopped fresh thyme
2 tsp. lemon zest
Salt and pepper to taste

Preheat oven to 375 degrees. Oil the baking sheet.

1. Sprinkle the salmon filets with salt and pepper.
2. In a bowl, combine the Panko crumbs, cranberries, scallions, 2 tablespoons melted butter, thyme and lemon zest. Season with salt and pepper.
3. Transfer the Panko to a paper plate or wax paper, press onto the flesh side of the salmon, dividing the mixture evenly.
4. Place the filets, skin-side down, on the baking sheet. Drizzle with the remaining butter.
5. Bake until the topping is golden and the salmon is just opaque in the center, about 20 minutes.