Salmon cakes

2 slices bacon, coarsely chopped
1/4 c chopped onion
1 egg
1/2 c mayo
2 tsp Dijon mustard
1/2 tsp sugar
1/2 lemon, zested
1/4 c bread crumbs
2 tbs grated Parmesan cheese
1 (14 oz) can wild salmon, checked for large bones
1 cooked russet potato, peeled, and fluffed with a fork

Cook the bacon in a skillet to save the fat. Use the same skillet to saute the onions.

Combine all ingredients except the salmon and potato. Add the salmon and potato, mixing gently after each addition. Form into patties. Grill 2-3 min on each side.

Grilled flatbread

4 cups all-purpose flour
1 1/2 cup warm water
2/3 cup whole-wheat flour
1 tablespoon olive oil
1 package active dry yeast
1 1/2 teaspoons salt
1 teaspoon sugar

Combine water, oil, yeast and sugar and let stand until it bubbles. Mix flours and salt. Add water mixture while blending. Knead on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Grill the bread before adding toppings.

COMMENTARY: I guessimated the ingredient quantities, but I can say that my routine is a flour ratio of white:wheat is 4:1 for everyday pizzas and 2:1 for my health kick weeks. My ratio of yeast to flour is extremely high - I noticed that Ina Garten used 2 pkg:4 c flour on the Food Network. I make pizzas by smearing tomato sauce and mozzarella; or barbeque sauce, chicken, and pineapple; or ranch dressing and three-cheese mix; or simply rubbing garlic into it and dipping in olive oil. I also like eating flatbread with hummus or honey.