I picked up a couple of recipes from one of my butchers yesterday. I’ll try them and pass them on (with his permission) if they work for me. I always love a great stew recipe and haven’t anything but a basic rub recipe that’s in my brain. I can’t even find the smoked paprika recipe I made six months ago and have been using all this time!
No cookbooks. I’m starting to buy a couple of magazines from local newsstands but I’ve also bought Eric Ripert’s “On The Line” which has very small print. I’m 2/3 of the way through “Save the Deli” by David Sax. I enjoy the way he writes but end up craving a hot pastrami sandwich on rye with brown spicy mustard, a latke, and a bowl of matzo ball soup, and I can’t get them. And the only place he lists out here in this, can I say godforsaken, place is glatt kosher in someone’s living room. We’re in serious Mormon territory, but not so serious up here on the mountain. This may involve a visit to the gorgeous new Temple. Architecture, pastrami, get my drift. Hey, we need a serious deli up here!!!
Last night I made great burgers with 85/15 grass fed beef, melted Vermont sharp cheddar and arugula. Plus quartered cluster tomatoes and a few organic fries. This morning I smell onion in the frig. It’s sitting next to a red pepper that doesn’t have much more life in it. Plus grated cheese from last night. I’m thinking Dee’s version of a Denver Omelet/Frittata this morning before tackling the DMV and bathroom cleaning! You have a great day! Cheers, Dee
Cooking with Dee 
I took 1/4 of a red pepper and 1/4 of an onion, diced them and put them in a sautee pan with a bit of butter. I added a few slices of salami, in chiffonade. Added three eggs in a 10″ pan for two, then added about 2 oz. sharp cheddar. The eggs didn’t fold the way I wanted them to, but they were quite tasty alongside a piece of sourdough toast. Dee
You have to clue me in on what “85/15” beef is?
I find myself waiting for the weekends, when our local convenience store offers sushi!
It’s the fat content. If it’s 95% lean/5% fat it won’t make a good burger or meatloaf. Most of the fat drains away but in doing so 85/15 meat is more moist and doesn’t look or taste like a hockey puck.
For you, dear Val, I should try to replicate my lentil loaf recipe. I used to make it for my first dog, but made it for myself first (Val doesn’t eat meat).
You get sushi from a convenience store? I hope you see a Japanese face across the counter! I get my fix once a week from Whole Foods. Dee