Hamburger; garlic mashed potatoes; broccoli – 11 March 2014

main140311D made little hamburgers (one might even describe mine as “teeny”), mixing in onions, garlic, and Lea & Perrins Worcestershire Sauce, and served on small pieces of an Acme Rustic Sweet Baguette. We added lettuce, and stuff – the usual ketchup and mayonnaise for me, and D added mustard to that. Delicious!

setting140311D made another batch of mashed potatoes, this time cooking some garlic into the butter that he mashed them with. this worked a lot better, with the garlic taste being both more subtle and more pervasive in the dish. These were great. Right before serving everything, D realized he should add a good veggie to this, so he pulled out the broccoli florets that I had cut off stems a few days prior (what was left after he and R had some for lunch, anyway) and boiled those up quickly (for 4 minutes – perhaps longer would have been better), and served them with a little butter over them. The place setting photo shows D adding the butter.

wine140311We had a new wine, Urbano Cellars’ “Fourth Street Red,” a table wine they shoot into liter reclosable bottles and sell with a $5 deposit on the returnable bottle. Very cool. I enjoyed the wine, though it’s 14.5% alcohol, so pretty much over the top on that scale.

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