I just noticed a few things. I began this blog on April 1st (appropriate, because I'm such a fool). Today is the final day of April, so I've been at it a month. If I make a post now it'll be a nice even 10 offerings since I began. Seeing as how I do most of my counting by using my fingers, this seems apt.
I wasn't sure how this blog would go when I began. It's hardly an illustrious accomplishment yet, but I like it enough to continue. Although you wouldn't know it by what I'm saying today, I'm trying to avoid postings about "what I'm doing today". Instead I'll try continue to share stories and ideas that are more like essays or anecdotes. I'll try to put something up about once a week.
Over the past month: I figured out how to do my own taxes with Quicktax and filed online, saving myself about $250.00. I re-landscaped the front yard, using the grease of my elbow, sweat of my brow, and a couple of large machines. I hosted a bunch of boys for a birthday party and fed them nachos. I expressed my lascivious love for my wife in a public forum and got away with it. I began to share info about my community. I got the first half of one on my best anecdotes down for you all. There will be more Kingsway bits, and I'll soon finish the story of "The Debacle of the Steveston Tall-ships".
In May I have lots to look forward to. There's an Everett full-pull Victoria Day Cabin Retreat (2 grandparents, 4 sons, 4 wives, 8 grand children, 2 chocolate labs, and a bit-o-food and booze). The Circle E Chili team will attend it's 3rd cookoff. I'll pour yet more money and ink into this arm of mine. I will host a community hot dog party for the 8th year in a row. I'll also continue to try and share with you whatever scattered dad musings I have, hopefully to the tune of about once per week. I've gotten some lovely and friendly comments from folks and strangers over the past month. Thanks so much for reading and don't feel shy about posting.
Tonight I'm making "homeburgers" for supper. They are like hamburgers only better. It's all about the beef. I take a big chunk of eye of round and trim off the excess fat and membrane (there usually isn't much). I make sure when I'm working with the beef that it is still just a bit frozen. I cut it down into manageable cubes and run it through the meat grinder, using the coarse grind plate, with a slice or two of stale bread and a couple cloves of garlic. Then I add salt, plenty of fresh-ground black pepper, and a good shot of dijon. Mix it up well (I use the paddle on the kitchen aid machine) until it just starts to look a bit sticky and is coming together. Make yourself some big-ass burger patties. Try not to make them too perfect and professional, but go for flatter and wider shape so they cook evenly. Mine usually check in at about a half a pound, but do as you will.
These are okay on the bbq, but I prefer to cook them on a oily, screaming-hot cast iron pan. Why? Well... it makes the house smell really yummy, for one. Also, that way you can get a nice crispy exterior and it's easier to control the done-ness. That's right folks, if you trust your butcher and your skills, (and I do) you don't have to cook these to the grey well-done death that's required for "food safety". Using excellent meat from a reliable source, keeping it cold, and trimming and grinding it yourself are all great ways to ensure that you won't get e-coli. I offer no guarantees for you and yours, and recommend that you never give pink hamburgers to kids. Still, I know that I'll have mine medium-well, please, just slightly pink and very juicy, yet relatively low in fat. For a big chunky burger that would be about 7-8 minutes per side in a med-hot skillet. It should start to feel firm (not hard) to the touch, yet no longer squishy. You can always cut it to check.
The rest is window dressing, because this is all about the beef, remember? I suggest you use really good buns, minimal condiments and a slice of good cheese. Actually, cutting the patties and half when they're done and ramming them into crusty, fresh baguette is a good way to go, too. I prefer to leave the lettuce and tomato out of the burger and have it right next door, as a salad.
Thanks a ton for reading my blog. More to come.
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