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Getting Kids Ready for Back to School: Tips for a Smooth Transition

As summer winds down, the excitement and anticipation of a new school year begin to build. Preparing your kids for back to school can be a fun and rewarding experience with a bit of planning and organization. Here are some tips to help ensure a smooth transition: 1. Establish a Routine Start adjusting your child’s sleep schedule a week or two before school begins. Gradually move bedtime earlier and wake them up closer to the time they’ll need to get up for school. This helps their bodies adjust and makes the first week back less of a shock. 2. Organize School Supplies Make a list of necessary school supplies and involve your child in the shopping process. Letting them choose their notebooks, pens, and backpacks can make them more excited about the new school year. Don’t forget to label everything with their name! 3. Create a Study Space Set up a dedicated, clutter-free area for homework and studying. Ensure it’s well-lit and stocked with all the supplies they might need. Having a speci
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Salmon Cakes



Made from fresh salmon and dill, these salmon cakes are as elegant as crab cakes but so much more affordable to ma

Ingredients:

  • 1 lb. fresh salmon, skin removed
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1-1/2 teaspoons Old Bay seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-1/4 cups panko breadcrumbs, divided
  • 2 scallions, finely sliced
  • 1 celery stalk, finely diced
  • 1 tablespoon fresh dill, chopped
  • 2 tablespoons vegetable oil

Instructions:

  1. Finely dice the salmon into 1/4-inch pieces (or smaller) and set aside.
  2. In a large bowl, whisk together the mayonnaise, lemon juice, mustard, Old Bay, salt, and pepper.
  3. Add the diced salmon, 1/4 cup of the panko, the scallions, the celery, and the dill. Gently mix until uniformly combined.
  4. Place the remaining 1 cup of panko in a shallow dish or pie plate.
  5. Using a 1/3-cup measure, scoop the salmon mixture and form into a compact cake about 1 inch high.
  6. Place the salmon cake into the reserved panko and gently coat it all over in crumbs.
  7. Repeat with the remaining mixture to form about 9 cakes.
  8. Heat the oil in a medium nonstick skillet over medium-high heat until shimmering.
  9. Place the salmon cakes in the skillet and cook without moving until golden brown, about 2 minutes.
  10. Carefully flip the cakes and cook until second side is golden brown, about 2 minutes more.
  11. Transfer cakes to a paper towel–lined plate to drain.
  12. Repeat with the remaining cakes (no need to change the oil).
  13. Serve the salmon cakes warm with tartar sauce.


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