Rolling Papers

August 13, 2020

“Not everything that counts can be counted, and not everything that can be counted counts.”
~ William Bruce Cameron

 

There is a nationwide coin shortage in the United States, due to COVID-19, and the U.S. Mint is encouraging consumers to begin spending, depositing or exchanging their coins for currency, either at their bank or a coin redemption machine.

Normal coin circulation patterns have been interrupted due to increased use of contactless payment methods, amid concerns about spreading the virus via the handling of cash. Folks have been leaving their coins at home and, as a result, the Federal Reserve began rationing coins in June.

Many retailers and banks are even offering bonuses for customers who turn in rolled coins (some prefer unrolled, so check with your store/bank before you bring them in). Some 7-Eleven stores are offering a free Slurpee for customers who trade $5 in coins for $5 in cash.

In addition to those incentives, counting your pennies might bring an even bigger payday. Last year, an ordinary-looking penny, a 1943 bronze Lincoln cent, sold for $204,000. There are several other valuable pennies that might be hanging out in your pocket change jar, waiting to be discovered. Some years to look out for are: 1943, 1969, 1972, 1983, 1992, 1995 and 1999. More info and descriptions of these can be found here.


The 1943 Bronze Lincoln cent

 

Counting coins can have a calming, meditative effect too, by helping to focus one’s attention on the present moment by doing a simple task. It can also be a fun and educational activity with kids, in case you’ve run out of home-schooling ideas. In fact, you could teach them to roll and count and then let them keep the profits to spend. Unless, of course, they find one of those rare, auction-worthy pennies.

Happy counting!

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Roll up some Wild Alaskan Salmon in these yummy Wild Salmon Taquitos. Unlike farmed salmon, Wild-caught Alaskan Salmon grow in the most pristine and remote waters left on Earth. They are higher in omega-3 fatty acids and certified sustainable.

Alaska harvests 90-95% of all U.S. wild salmon, catching only as much fish as the environment can handle each season.

Wild Salmon Taquitos
These tasty fish taquitos are a nice change from the usual taquito filling. Serve them with your favorite salsa or Tarter Sauce Piquant (recipe below).

 

6 green onions
2 (6oz) cans boneless, skinless Wild Alaskan Sockeye Salmon, drained
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon paprika
1/2 teaspoon dried thyme
1/8 teaspoon chili powder
1/8 teaspoon salt
Freshly ground black pepper to taste
12 (6 inch) organic corn tortillas
Sunflower seed oil, for frying

 

Clean and trim onions. Separate white part from green tops. Chop both and set green parts aside.

In a medium bowl, combine salmon, lemon juice, olive oil, honey, paprika, thyme, chili powder, salt and pepper. Stir in chopped white parts of onions. Set mixture aside.

Place tortillas in a large plastic zip bag and microwave 30 seconds to 1 minute to soften (important step, so that tortillas don’t break when you role them). You can also place them on a microwave-safe plate and cover with a damp paper towel. To soften without a microwave, wrap tortillas in a damp, clean dish towel and place inside a small, oven safe baking pan. Cover dish tightly with foil and heat at 250°F for about 20 minutes.

Once tortillas are softened, place one on a flat surface. Put about 2 tablespoons of the salmon mixture toward the bottom of the tortilla in a lengthwise shape. Roll tortilla up tightly over the salmon in a cigar shape and secure with a tooth pick. Continue with the remaining tortillas.

Heat about 1/2 cup of the oil in a large saucepan or fryer over medium-high heat until a piece of tortilla sizzles when dropped in.

Working one at a time, remove toothpick and, gently holding taquito closed with tongs, place into the oil and hold gently until taquito is maintaining its shape. Continue with remaining taquitos, frying about 4 in the pan at a time. You can add a little more oil between batches, if necessary. Fry, turning, until golden and crispy on all sides.

Let drain on paper towels. Serve hot with salsa and/or Tarter Sauce Piquant (recipe below) and garnish with the chopped green onion tops.

Makes 12 taquitos

 

Tarter Sauce Piquant

3/4 cup organic mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons sweet pickle relish
1 tablespoon capers, chopped up
A few drops of your favorite hot sauce, to taste
Freshly-ground black pepper, to taste

Stir together ingredients and put in fridge for at least 30 minutes to blend flavors.

 

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