Last year we were surprised by the arrival of a Baltimore Oriole on May 11th. It was the first one we’d ever seen in our yard. I quickly put out an orange and hoped he’d stay. Only a week with us and then he disappeared.

Last year's oriole

Last year’s oriole

I prepared early this year, putting out an orange slice and grape jelly on May 1. The day before yesterday we were thrilled to see two Baltimore Orioles pecking at the goodies. Max filled the hummingbird feeder last week and kept lamenting that the hummingbirds didn’t seem to be back. Yesterday when I got home from work a hummingbird was perched on the feeder sucking up the nectar. Now if only some bluebirds would notice our bluebird houses.

I’ve never been particularly interested in birds but we have a hanging feeder just outside our window. I must admit that sitting at the breakfast table watching the finches and nuthatches and titmouse and woodpeckers that compete for the four perches on the feeder is a lovely way to start the morning.

Yesterday was Kim the Fishman’s (check my blog from October 2014) day to deliver fish. It was haddock. Last week I had made a recipe with fish coated in a spicy sauce. It overpowered the delicate flavor of the fish. Last night’s dish was a success. I had some crushed cornflakes in the pantry. Mixed with Panko bread crumbs, melted butter, some fresh dill and minced parsley it made a great topping for the haddock.

Corn Flake Encrusted Fish Fillets

2 fish fillets, (haddock, cod or other firm white fish)
1/4 cup crushed cornflakes
1/2 cup Panko bread crumbs (unseasoned)
2 tablespoons melted butter
1 tablespoon olive oil
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
1 tablespoon fresh parsley, finely chopped
2 tablespoons white wine (optional)

Pre heat the oven to 425 degrees.
Salt and pepper the fillets. Place them in a lightly oiled baking dish along with the wine. Stir all the other ingredients together until well moistened and mixed. Pat this mixture on the top of the fillets.
Bake for about 15 minutes or until the fish flakes and the topping is browned. The length of baking time depends on the thickness of the fillets.