Post by nana on May 17, 2020 19:16:06 GMT -5
2020 so far has turned out to be a doozy, most of it unpleasant. In addition to the virus and all of its attendant insanity, we had 8 1/2 inches of snow last Saturday, so that Mother’s Day dawned snowy and cold. It took two days for it all to melt, we barely got into the 40’s which in mid May I don’t know any other way to take except as an insult from Mother Nature herself. Then a very slow, slow warm up through the 50’s all week to Friday, where we finally got a day that reached 70 by late afternoon. In keeping with the theme, that evening we had thunderstorms and a freakin’ TORNADO. Really, Earth? Why not locusts? Perhaps it could rain frogs and blood? Why limit yourself?
It was an F1, touched down to the west of us a ways, and then again just to the east of us. No one was hurt, thank goodness. Just trees down, power outages and wind damage to some houses and barns, but not catastrophic. I’m pretty happy my house is nestled between two hills to the northeast and northwest. We hear the wind roar at the tops of the mountain but rarely get slammed unless it comes up the valley from the south.
Any way, what does this have to do with the title of this thread? I just felt like I needed some indulgent comfort food. We joined a new farm alliance which will deliver crowlers of beer from our local brewery once your order hits $30 or more (Not including the beer) and it’s kind of small yet, so there’s not a huge variety and in order to get my beer delivered I find I have been getting a lot of veal. (Humanely raised, from a farm right down my road!) Cutlets, chopped meat...so I made burgers, dipped them in seasoned flour, then buttermilk, then seasoned flour again, and fried them in sunflower oil and butter. Toasted buns, special sauce (mayo and ketchup) and some fermented ginger/cabbage slaw...They were so good I feel like I’m ready to take on whatever’s next!
The only thing is they were sort of fragile while I was flouring and dipping them to get that nice coating, and I was trying to think what I could add to kind of bind them a little, without making them meatloafy instead of burgery. Any ideas?
It was an F1, touched down to the west of us a ways, and then again just to the east of us. No one was hurt, thank goodness. Just trees down, power outages and wind damage to some houses and barns, but not catastrophic. I’m pretty happy my house is nestled between two hills to the northeast and northwest. We hear the wind roar at the tops of the mountain but rarely get slammed unless it comes up the valley from the south.
Any way, what does this have to do with the title of this thread? I just felt like I needed some indulgent comfort food. We joined a new farm alliance which will deliver crowlers of beer from our local brewery once your order hits $30 or more (Not including the beer) and it’s kind of small yet, so there’s not a huge variety and in order to get my beer delivered I find I have been getting a lot of veal. (Humanely raised, from a farm right down my road!) Cutlets, chopped meat...so I made burgers, dipped them in seasoned flour, then buttermilk, then seasoned flour again, and fried them in sunflower oil and butter. Toasted buns, special sauce (mayo and ketchup) and some fermented ginger/cabbage slaw...They were so good I feel like I’m ready to take on whatever’s next!
The only thing is they were sort of fragile while I was flouring and dipping them to get that nice coating, and I was trying to think what I could add to kind of bind them a little, without making them meatloafy instead of burgery. Any ideas?