Well I've been dawdling and snacking for an hour now, started with a Margarita then moved to a nice Sauvignon Blanc and some cheeses and wheat crackers as I diced, chopped and sliced the various ingrediments for dinner.
Toniight I am having a 1/3 pound bison burger a la Swiss with mushrooms. A side of fries with that waiter, please, and please send another glass of Sauvignon Blanc!
I'm in the first fry of the potatoes as I type this. All you French fry enthusiasts know you fry them twice. I decided to make this "get rid of junk oils" night, so I dumped all the remnants of vegetable oils and some lard into the frying pot. I track my oils/fats on $/lb. basis and I dumped the least performers. I've just now reached the second fry (but I'll type for a more few minutes until the potatoes hit the oils).
The Swiss is Emmi cave aged Gruyere. The mushrooms are buttons I got yesterday from Trader Joe's. I just sliced them, and you bad boys looked so clean I didn't bother washing you behind your ears!
I made my "Jack's secret sauce" out of home made corn oil mayonnaise, pickle relish, mustard, and a bit of Meyer lemon juice. I have freshly sliced tomatoes on my serving plate, hearts of Romaine lettuce leaves, thinly sliced red onions, and of course the cheese to broil the 'burgers when I reach that assembly stage.
So I have to sign off and focus on cooking...