To my immature sensibilities, a hamburger without a store-bought bun wasn't really a hamburger, and I probably stomped my foot on the floor and said something snotty to my mother about having the unmitigated gall to feed the family such nonsense.
Back in those days, a hamburger with more on it that the aforementioned bun was also not really a hamburger, either. It was a disastrous lie full of icky stuff like onions and mustard and tomato.
I still don't do the tomato part - that's another blog post for another day - but I have overcome my aversion to "homeburgers" (hamburgers on sliced, white bread), and these days I really dress'em up with good stuff. This one has mustard, ketchup, Duke's mayonnaise, sliced onion, and arugula (aka "rocket") we grew ourselves in the little bed below the driveway.
A few nights ago, as Jack and I eagerly talked about what goodness would be in our weekly grocery pick-up, he suggested thawing a pack of ground beef and making burgers. We had ten or so little-bitty potatoes which were easily turned into delicious salad with the addition of some chopped onion, green pepper, and celery. Jack always bakes them with a nice smear of duck fat, a liberal sprinkle of kosher salt, and no foil at 400 degrees, and they are always perfect for both eating hot and using later in salads, soups, or riced into a casserole (instead of hash browns.)
Five eggs took a trip through the Instant Pot and got deviled. I decorated them with little bits of asparagus pickle, olive, and the one radish we've harvested this spring. They were fancy-goofy but delicious.
The snap peas are some of my special garlicky-fermented ones and a great foil for the creamy potatoes and dressy eggs.
Jack and I both cleaned our plates.
