spinach

Beef Patties with Garlic and Cilantro

ImageMaking beef patties with ground beef, bacon, garlic, chopped onions, nutmeg, dried basil & rosemary, butter, some eggs, pepper and lots of fresh cilantro. Lots of bacon, too. Oh, I already said that. Served with asparagus, homemade coleslaw, stewed spinach and mustard.

I made these patties quite large and liked it. How long you work the batter makes a lot of difference – I usually take my time and the texture is amazing. Gave them a real fry on both sides before turning down the heat and covering the pan to let them cook without losing much water. Another cool secret to get them real juicy is put some extra water and fat into the batter – I used unsalted butter in this case, you can use coconut oil. This makes the patties a solid meal that will nourish you for days! I didn’t need so much salt because of the bacon, but a little is required, though – they will be best that way.

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In Chile where I live now they tell me that most of the chilean beef products are grassfed (i.e., not fed corn or soy, only grass) – so the ground beef I bought today probably is. Gotta dive deeper into that, only reason grassfed could be the default is if chileans have, well, a lot of grass. All the beef I’ve tried so far, be it filet or ground beef; grilled, roasted or boiled, have been delicious.

Garden Update: Crops Coming On

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Time for an update on my newbie botanical project! Trying to keep track of everything I’ve learned this year proves a challenge. I document some things and trust my memory with others, but … I’ll probably have to make some of the same mistakes again. And that’s ok. I have a lifetime for that.

And boy is this fun! Feelin’ dat dirt on my fingers, like there’s sum connection to mother earth, a greater meaning to it all, yo? No? I’m a huge fan of geometry and the slightly ordered chaos, so I’ve arranged my kitchen garden as a double hexagon – by way of digging down planks of appropriate length and at proper distance so I can reach out from both sides. The plants are somewhat arbitrarily placed in the resulting lanes, but as long as there is some framework it’s easy to maintain. Works like that with most things, really. And of course it looks good.

Earlier this year:

2013-07-05 12.16.58Now:

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Vegetables

I’ve exclusively chosen to grow what I would later like to eat. I always keep that in mind when caring for my veggies. Here are some of them:

2013-07-30 15.00.21Fennel.

 

2013-07-30 15.00.28Arugula.

 

2013-07-30 15.01.56Pumpkin. Hoping for a big one.

 

2013-07-30 15.05.03Strawberry.

 

2013-07-30 15.00.59Green squash.

 

2013-07-05 12.16.40Baby leaf salad.

 

2013-07-30 15.00.36Spaghetti squash. I have never eaten it, and can’t wait till they’re ripe. I shall make ALL the pasta sauces!

 

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Kale.

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Carrot.

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More salads: baby leaf, spinach and arugula.

 

2013-07-05 12.27.10Tomatoes. Not cultivated by me.

Herbs

My herbs are mostly perennial. I just love to bring a basket and scissors to collect some thyme, mint and oregano for the stew!

2013-07-30 15.04.08 2013-07-30 15.04.01Thymes.

 

2013-07-30 15.02.33Peppermint.

 

2013-07-05 12.16.33Flat leaf parsley.

 

2013-07-05 12.36.46Chives.

Nasturtium Love ❤

Ever since I saw The Hobbit I wanted to recreate a Shire garden. The flowers most notable were nasturtiums and hollyhocks. I ordered several strains of nasturtiums, and they’re doing well! Their flowers are edible too, and give a salad or dessert a beautiful finishing touch. Not exactly Bag End yet – but we’ll get there, we’ll get there.

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Garden Update: Summer Salad

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Lo and behold; the fruit of my labors! A salad made (almost) entirely out of things either partially or wholly cared for by yours truly. Ah yeah. This is what life’s all about now, isn’t it? Here’s is what I threw in:

  • assorted big leaf salad
  • assorted baby leaf salad
  • arugula
  • spinach
  • tomatoes
  • eggs
  • herbs: oregano, thyme, basil, chives, parsley, lovage, mint (four kinds; why would I wanna seem one-sided?)
  • edible flowers for garnish

… ok, I don’t have an egg tree. But they are locally farmed, how about that?

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