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toppings

toppings

I found a sad and lonely hamburger patty in the freezer. The last of its batch, freezer burn setting in.  It could have been a very depressing lunch. Bland and beige. But I teamed it up with some excellent toppings and it was a burger fit for a queen.

Broiled patty on a bed of shredded romaine, on a bed of melted old cheddar, on a bed of toasted bread. Sloppy chopped tomatoes mashed into a slathering of mayonnaise and gobs of horseradish mustard. Juicy burger goodness running down my wrists.

roast beast

roast beast

What can I say… I am not a vegetarian. Was. But not now. Right now, I like flesh. And I like it rare. Leftover roast beast sandwich.

GF toast, lots of mayo, some hybrid tomatoes (that’s a whole other story), extra old cheddar, rocket, still mostly rare reheated roast beef, and a slathering of Maja’s Honey Mustard. She makes it on Manitoulin Island in small batches. This one has Riesling, honey, and orange rind, and I could see myself eating it by the spoonful. But first, I am going to eat this sandwich.