Don't Let Your Meat Loaf

There was talk of burgers; good beef was procured. But just because I'm posting doesn't mean I'm not working like a lunatic- having never before built a skinny octagonal pyramid 16 feet high that can be assembled on site in a field with no power tools, I've been frantically doing math (which I sucked at last time I had to do any, over 25 years ago; I was the only person in the history of my high school to have to take algebra II three times) and cutting lots of lumber at 14˚ and 22.5˚ in the hopes that it will all work. I'll find out on Monday.

Isn't that interesting? It's all a long way of saying that I was NOT about to light a fire and make burgers. So I took all the meat and mixed it with herbs, an egg, ketchup, breadcrumbs (toasted heels ground in the food processor) plus onions, garlic, some duck fat, and smoked coffee. While it did its thing in the oven, I blanched more of our green beans- they're finally under control- and mixed them in with chick peas and kidney beans I soaked and then put on to simmer during an afternoon water break. The beans also got onion and garlic and herbs, plus lots of vinegar and olive oil. My Grandmother made wicked three-bean salad and this would have made her proud. I took some ketchup, mustard, and kimchi juice and reduced them to make a sauce, and wilted some chard with garlic.

The meat tasted like an imaginary food halfway between meatloaf and pâté (it was even better fried up this morning with eggs and beans) and everything did what it was supposed to, including yet another 2003 Jaboulet Vacqueyras- which is the Colt 45 of wines: it works every time. Milo just put on the awesome compilation of Bollywood action movie soundtracks from the 70s that he loves, so I have to go dance with him.