e-mail me at billdeg@umich.edu


cooking continues

One of the great things about plentiful herbs: less reliance on salt. I made burgers out of ground lamb using just the meat, a huge handful of fresh marjoram, an egg, and fresh breadcrumbs. No salt. Good stuff. I topped the burgers with a pesto of sorts made from almonds, white vinegar, parsley, mint, and lemon balm. Once again, no salt needed.

On the recommendation of my dad, I sauteed some zucchini flowers. I dipped the beautiful orange and white petals in flour and then egg, and did them in a pan with a little olive oil. Subtle, fresh taste.

Detroit's been hot and humid this week. High 80s, mostly. Lots of working in the garden, bike riding (Nicole and I got new mountain bikes and we're having a ball), and reading out in the backyard. Oh, and at church I helped out in the "community garden" (an urban gardening site--completely organic) building a gazebo yesterday. Kind of like an Amish barnraising. I know when the schoolyear kicks in, virtually all my exercise comes in the rec center on campus, so I'm committed to taking advantage of the outdoors in the next two months.

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