Happy Veteran’s Day to all of my fellow Airmen and Soldiers out there 🙂 For those serving and for those who have paid the ultimate sacrifice, thank you!
We spent the weekend with friends, catching up on much needed rest, cooking and taking advantage of the Jo-Ann Fabrics Veteran’s Day sales.
On Friday, I had off of work, so Larry & spent the day cleaning and doing some serious yard work and then later that night, I met up with some girlfriends from high school at a bar in the city where we grew up. It was nice to have some drinks, catch up and secure our plans for our annual girls Christmas Soirée!
Saturday I headed to the gym to test out and calibrate my Garmin foot pod. It took a dump on me right after the marathon, so my lovely friend, Kristine, sent me a new one. I “googled” the heck out of how to trouble shoot it but then was told sometimes these things just don’t last very long. My first foot pod lasted about a year before it died on me (Just to give those of you who have one a heads up). I’ve become so reliant on having one now, especially with the colder weather now upon us. It’s nice to be able to use your Garmin in doors 🙂 What did I ever do without that thing??
Saturday night, we had a date night in. Larry and I like to start doing these when the weather gets cool and the days get short. I pretty much create a really good dinner with quality ingredients from either Whole Foods or Outpost. He helps chop stuff up and we drink wine or beer and listen to music in the kitchen. Since having Madelyn, our date nights in don’t usually allow us to eat until about 8:30 or 9, but it’s something we both really enjoy doing and it’s a nice change of pace from the fast, week day meals that get consumed.
This past weekend, we made Bison burgers, french fries with truffle cream sauce and a beet salad. The bison burgers were inspired from a whole foods recipe, the truffle cream sauce fries came from me wanting to relive our DMK burger experience and the beet salad was a recipe from the Runner’s World Cookbook that I was gifted for my birthday 🙂 Just a note with the truffle cream sauce…it’s the same consistency as mayo and I cannot express the importance of adding the canola in VERY SLOWLY!! The first batch did not turn out and I had to send Larry to the store for more eggs and oil. The second batch, turned out wonderfully and I can proudly say that this weekend I learned how to make my own mayonnaise. This opens up a whole new level of cooking 🙂
So why Bison as opposed to beef? According to the USDA, a grass-fed 3 ounce bison patty 152 calories and 7 grams of fat. That’s less than a broiled, 90 percent lean beef burger, which averages 184 calories and 10 grams of fat. It’s even less than a broiled, 93 percent lean turkey burger, which averages 176 calories and 10 grams of fat (source). It’s a lot more costly than beef, but I think it’s worth it because it tastes better too.
Goat Cheese & Sun-Dried Tomato Bison Burgers
- 4 ounces of goat cheese crumbles
- 3 Tbsp chopped sun-dried tomatoes in oil
- 1 head of garlic, minced
- sea-salt and black pepper to season
- 1/2 cup chopped spinach
- 1.5 lb ground bison meat.
Directions. Mix all ingredients together in a large mixing bowl. You might need to wet your hands with water to keep the meat from sticking. Form into 6 patties of even thickness. Refrigerate for 1 hour. Preheat grill or stove. I added a little bit of Earth’s Balance to grease up the grill pan we have and to keep the burgers from drying out since Bison is so lean. Cook about 4 minutes on both sides or until desired temperature is achieved. Top with your favorite burger fixin’s and enjoy!
I’m off to drink some tea, cuddle up on the couch and start reading this for fun! I hear it’s a good one!
What’s the last book that you’ve read? I’m always looking for good recommendations!