After a long day travelling back from DC, running on about four hours sleep, L and I made Big Beef Burger Stack-Ups with Mushroom, Peppers, and Onions. After eating I crashed out on the sofa. L just woke me up, ostensibly to remind me to write this entry, but realistically to stop me snoring while he watches TV. Welcome home, and welcome back to the project. The burgers are good tasty fare; minced beef mixed with onion, garlic, red pepper flakes, sage, parsley, Worcestershire sauce, salt, pepper and olive oil. Served on a garlicked bun, the beef is topped with a slice of gouda and fried mushrooms, peppers and onions. Chips and salad made up the meal.
L really enjoyed the meal, I enjoyed what I ate of it. After an unwelcome resurgence of my morning sickness today (great timing, what with the taxi ride and the two plane trips) I didn’t feel too much like a big burger. But if you wanted a burger, this one is good. It tastes much more “meaty” than the previous turkey version, which is no great surprise, but they are equally satisfying. Different, but good. This burger tastes reasonably traditional, with a little kick provided by the crushed red pepper flakes and an unusual note provided by the sage. The toppings are tasty and worth the effort.
Tomorrow night is the Peasant Soup, which sounds good if seasonably inappropriate. It is made with a ham steak, which is the first time that we have ever bought one. It’ll be interesting to see how it tastes; it’s a variation on a restaurant recipe from Bordeaux, where the soup cooks for 3 hours or so; it’s a 30 minute challenge.