It's a hamburger for me tonight!
It's in keeping with my new "smaller Greg" diet, or there would be French fries. And ketchup!!! But alas...
I always shop the "last day" manager's specials and picked up two half pound 80/20 hamburger patties for $1.09 each. Feel free to tell me that is too large a serving, it probably is. The 20% is because whether healthy or not we all know that in beef the flavor is in the fat, and a 2% fat hamburger would have no taste. I usually get the 90/10 for hamburgers but "last day" it's what you see is what you get.
I dislike traditional hamburger buns because they are so soft and it's difficult to eat a hamburger without it falling apart as you eat it. Instead I look in the bakery section for extra large "everything" bagels. Some days there aren't any big enough, others no "everything" bagels at all. Yesterday I got lucky. Bagels are of course tougher than hamburger buns so mine don't fall apart. I like the taste of the seeds too! I also like to cut the hamburger in half before serving. Easier to pick up and eat.
In a rare indulgence I picked up an avocado a few days ago--first time in many months--and you know avocados don't last long, so I've been using avocado to kick up a few meals like over my white rice last night, like in my breakfast egg burrito this morning, so I'll replace the mayonnaise with avocado in my hamburger. (Yes I am aware of the fat content of avocados. But I think it's a good fat.) I love sauteed mushrooms on my hamburgers but think they would clash with the avocado. I think the taste of one would confuse or dominate the taste of the other. (Haven't made up my mind about adding tomato slices.) Cram some lettuce over that and ring the dinner bell!
By the way I like my hamburgers medium rare. Most restaurant menus now have health warnings that almost say if you order your hamburger anything other than medium well {their standard, prolly the gummint standard} that it may kill you and they are not responsible. What does the USDA know anyway? I cook mine to 140° in the center using an instant read. I'm happy to say it hasn't killed me yet!
Please feel free to critique my methods or ideas. You learn from criticism. I'm embarrassed to have such a plain dinner but there's the diet I mentioned, and lately I have not been inspired to make big creations.
As an aside, I like to munch fresh vegetables as I cook. Sour cream + onion soup mix makes a great dip, or non-fat salad dressing otherwise. I discovered that eating just one asparagus spear can cause ... the usual "tell" that you had asparagus with dinner.
Currently sipping a bit of wine, bits o' asparagus, thin slivers of red onion and mushroom slices.
Interesting fact: avocado oil has the highest smoke point temperature of all commonly used cooking oils. I use only olive oil and avocado oil. No GMO canola (rapeseed) oil for me. Prolly no prob with non-GMO canola.