You know what’s awesome? Waking up in a 50 degree room on a 30 degree morning with a 20-something degree wind chill.
In early October.
I’ve got major respect for the farmers who were still out there in the freezing cold at 8am to sell their produce. And I’m not even going to think about what two hard freezes in a row might mean for the rest of the farmer’s market season. But, once again, the weather didn’t ask me for permission to get ridiculous.
Anyway, there were some heat issues in our apartment. Namely, that the heat wasn’t on. We don’t control our own heat, so there are always a lot of really good times when it gets cold. While that was being dealt with, I took my mom’s advice and made a lot of use of the oven.
Tonight’s dinner was pretty awesome, and, as a bonus, heated up the kitchen pretty nicely.
I made these burgers with some leftover lentils and brown rice from earlier this week, along with some cumin, salt, pepper, and an egg. I based it on Bittman’s recipe (bean burgers are at the bottom), but with no oats because I had plenty of rice. I’ll definitely use some dry oats next time, though, for body and to absorb some of the moisture. Still, solid and super easy bean burger recipe. Crazy cheap, too. I’m intrigued by the nut-based burger recipe in that post, too.
I really love homemade veggie burgers, and these turned out way better than last time I tried a similar Bittman recipe. I’m still trying to replicate the elusive and delicious veggie burger at Local Burger in Lawrence.
On the side, I roasted purple fingerling potatoes and green beans at 400* for about 20 minutes. Before roasting (I let the oven preheat for a good long time), I tossed them with a few good swigs of olive oil, 3 cloves worth of minced garlic, salt, pepper, and crushed red pepper. This was my first experience with fingerling potatoes and I pretty much want to go out and buy some more right now. For one thing, they were bright purple. For another, they had the perfect skin to meat ratio.
To heat the kitchen up earlier today, I made some cookies from Eat, Drink, and Be Vegan.
These have barley flour, oat flour, other good stuff, and the jam of your choice. I went for fig jam for that homemade fig newton effect.
I never thought I’d say this, but I think I’m going to go clean up the kitchen. For warmth.