Lot's of exciting and some pretty awful happenings over the last couple months since I've updated on our heros.
Keep an eye on this space. We've got an exciting new line coming out the end of the month. I'll be posting links to the new site as soon as the unvieling is ready. ;> There's going to be some very interesting things comming out of the basement (no, the zombie kitties aren't escaping... yet).
On a personal note. I lost my mother in May, so haven't been doing much in the way of socializing or netalizing for a few months. It's been a rough couple of months, but things are getting back on track here at the homestead.
Since I promised info on the care and feeding of artists... The most important thing seems to be to keep a good supply of bourbon and cigars handy ;>
This has been the summer of the grill. The perfect summer feast at our house has been ritualized into an every Saturday event. The minimum requirements are hamburgers, potato salad, and watermelon. I think I've perfected the grill burger. I have a freezer full of grass-fed beef that seems to make all the difference. Awesome stuff, well worth tracking down (try Seven Sons Meat Company in Ft. Wayne IN www.sevensons.net).
Here's the perfect burger:
1 lb top quality ground beef
1 Tblsp chopped garlic
1 Tblsp shredded horse radish
1 Tblsp dijon mustard
That's it, dump it all in a bowl and squish around until mixed.
The most important consideration is a good bun. None of the squishy white buns! Nope, find a nice kaiser roll. Pair it up with some baby swiss, a slice of vidalia onion, and a slice of home grown tomato. That my friends is summer at it's finest!
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Just remember that because the grass fed beef is leaner and has less fat, it only takes about 2/3 the time and temp to cook. Saves a little time and charcoal. And you get more burgers per pound, not as much shrinkage.
Thanks for supporting the small family ranchers that are raising these animals.
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