What’s Cooking 4/7/16?

I was craving a good hamburger yesterday, so instead of chili last night I fried up some grass fed hamburgers in the cast iron skillet and made some fried potatoes to go with.  I did stop at the store on the way home from work and picked up a pack of hamburger buns, which was the first pack of bread I’ve bought in over a month.  Mainly because I’ve been wanting to make my own because what’s on the shelf at the store isn’t actually bread, it’s a bunch of ingredients that we can’t pronounce or digest.  But, I have to say that those burgers were the best burgers ever!  Maybe it’s because it’s not something we eat often or maybe it’s because I wanted one so bad.  Don’t you love it when you have a craving for something and it turns out to be really really good, especially when you made it yourself. 🙂

What’s Cooking 4/7/16?

Breakfast: leftover fried potatoes with leftover sausage gravy on top

Lunch: leftover veggie stir fry with jasmine rice

Dinner: I made the chili last night and put it in the crock pot for the Z Man to put on today.   Chili and cornbread for dinner.

I’m glad dinner is already made because I want to get my yoga in and I’ll be making yogurt tonight too.

Now, if I only had some interesting pictures for you to see!  Here I’ll show you a picture of the squirrel in our yard.

IMG_20160318_164540462_HDR.jpg

You thought it was going to be a real one didn’t you?  Nope 🙂

Have a great day!

Till Next Time,

Lori

 

2 thoughts on “What’s Cooking 4/7/16?

  1. I never make burgers for myself. They just don’t taste right when I make them. I like the way I make meatloaf, which isn’t too far removed from burgers, and when I worked on the boat, I used to mix the meat with various spices, and many complimented me on how tasty they were. But, I was mixing stuff up for 20 people and can’t find the right ratio when it’s just me!

    1. I think there were two factors that made our burgers so good. 1) The grass fed beef first and foremost was amazing! I haven’t made burgers in years because we primarily use ground venison for such things and it’s so lean it can make for a bit of a dry burger and I refuse to buy the ground pink sludge stuff they sell in the store. 2) the cast iron skillet seemed to hold in all the lovely fat drippings instead of getting lost on the coals of a grill. From now on I’ll be cooking our burgers in the skillet, not the grill. All I used was a little salt and pepper and put a little bacon fat in the pan when cooking them. WOW, all this talk about those burgers makes me want one right now.

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