The last two nights I had to cover up my garden and my two berry bushes with sheets and table cloths for lack of anything more fitting. They looked kinda like awkward ghosts in the morning sun. But they called for freezing and frost and what not, and since the warm weather made the currants burst into flower, I needed to protect them or they will be done and no berries for me this year. Red currants(and black or Cassis currants for that matter) are pretty hard to come by in these parts of the world and so I am wiling to go through all kinds of trouble to save them, including digging them up at my old house and transporting them in a pot, (poor things they lived in that pot for almost a year) or turning them into ghosts. This morning it was soooo cold inside I had to turn my fireplace on to stay warm (I did turn the heat off, it’s almost May after all, and I am keeping it that way, period.) Yes I will wear a fleece in my house, if need be. And need was definitely there this morning. Then this afternoon it heated up to the point where I removed half my clothes before my run for which I left the house seriously bundled up. AND I had dinner outside, on my deck.
What do you want? I had to make sure they were good, I watch out for you guys 😉
I had been looking to make use of the
chives chive bush that erupted in my garden this spring. So when I just had to put something on the grill, I knew what to try. The try was successful and filled my tummy with super deliciousness!
I snip the chives with scissors, I find that the easiest way to go about it
Makes 6 burgers
You will need:
- 1 1/4 lb ground meat (1 lb venison and 1/4 lb beef mixed, or all beef)
- 1/2 cup chives, chopped
- 2 small shallots, finely diced
- 1 tbsp mustard
- 2 tbsp tamari or soy sauce
- 1 egg
- Fresh ground pepper to taste
- 3-6 burger buns (preferably sprouted grain such as these)
- In a bowl break up the ground meat using a fork.
- Add mustard, tamari, shallots, egg, ground pepper and chives and stir gently until all mixed up (I did not include any salt here, since the tamari or soy sauce is pretty salty)
- With your hands, form into 6 balls then flatten out to make a burger patty, set aside.
- Preheat your grill
- Grill the burgers to desired done-ness, flipping only once.
- Serve on a toasted bun, or half of one, if you like
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