The youth of today are regressing when it comes to everything I was taught in school. They are not taught to write cursive, they know nothing of geography, proper spelling of the English language or even how to make change from a purchase made with cash, those were the fundamentals of teaching. Momma Said, “How can a student graduate who can’t even make change for a dollar?”
We were taught how to balance a checkbook, which doesn’t exist any more, world geography and penmanship. Now, the youth of today do everything on their phones, without cash being present, don’t care what is going on in the world and don’t write anything. If it can’t be done through a text, they just don’t communicate.
I will have to say, my typing teacher would be impressed at how many words they can type a minute but appalled by their spelling. I know I don’t use every last little thing I learned in school but I have the brain to use it if necessary. There are a lot of things a person learns in life that may or may not be useful but there may come a time when just once it may save your life.
I would like to think that if the unheard of happens and we, as a nation, are under duress that there are still some, of a younger generation, that can stand tall and make me proud to be an American. Momma Said, “That statement can never be taken away from me and if you don’t like America, I will buy the one-way ticket out for you. STAND TALL AND BE PROUD!”
Maple Glazed Salmon
Ingredients
4 salmon fillets
1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon garlic salt
1/8 teaspoon ground black pepper
1/2 teaspoon cornstarch
Optional garnish: sesame seeds, chopped fresh parsley, or green onions
Instructions
In a small bowl, whisk together the maple syrup, soy sauce, minced garlic, garlic salt, and black pepper until well combined.
Wrap each salmon fillet individually in tin foil, creating a pouch. Place the fillets in a shallow baking dish and pour the maple syrup mixture over them, ensuring each fillet is well coated. Seal the pouches tightly to keep the marinade on the fillets. Marinate in the refrigerator for no more than 30 minutes.
Preheat the oven to 400°F. Place the baking dish with the salmon pouches on a baking sheet and bake for 20 minutes.
While the salmon is baking, prepare another baking sheet by lining it with tin foil and lightly greasing it with cooking spray.
After 20 minutes, remove the salmon from the oven. Carefully open the pouches and transfer the fillets to the prepared baking sheet, reserving the liquid from the pouches.
Pour the reserved liquid into a small saucepan and whisk in 1/2 teaspoon of cornstarch. Cook over medium-high heat for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Increase the oven temperature to broil. Return the salmon fillets to the oven and broil for 5 minutes, or until the glaze is caramelized and the edges are slightly crispy.
Remove the salmon from the oven and transfer to serving plates. Drizzle the thickened maple sauce over each fillet. Garnish with sesame seeds, chopped fresh parsley, or green onions, if desired. Serve with your favorite side dishes. Enjoy!
