21 August 2008
I had a somewhat rare (excuse the pun, folks) meat craving a few nights back. I had tried some skewered grilled meatball things at a cookout a while back made of some local, mostly grass-fed beef, so I sought that out. I didn't find it, but I found another of the same description. I added chopped onion, herbes de provence, salt and pepper. I found the perfect destination for sauerrüben made almost a year ago — it is perfect for hamburgers. And they were perfect on a ciabatta roll from my bakery, with all the fixins' — all of which, save Belgian beer (Saison Dupont is, I found, incredible with burgers) and French mustard — were local. (And the pickle is from this batch.) That's what makes summer so wonderful.