I had a dream last night that I was in Fascist Italy, cresting limestone hills on a brown Harley-Davidson in flight from my oppressers. In my sleep I felt the surge of power as the bike kicked and roared beneath me. I heard pebbles spit and skitter from the wheels. But what I dreamed clearest was the smell of fresh wild thyme as the thick tyres surfed over tiny green buds of the herb that covered that imagined hillside.
Asian squid porn is equally evocative of cherished memories but that's a story for an entirely different website
That smell, for me, is redolent of a lazy summer evening in Malta. My friends and I rolled up to a cliffside perch, drunk on hot sunshine and bad wine, and lay there smoking cigarettes as the sun set amongst chattering dolphins. Every time one of us so much as lifted our smoking arm the air filled with the fresh, earthy aroma of thyme.
I know I wrote with some conviction about how great vegetarian roast vegetable burgers are, but then I remembered these beauties. Though I do still believe that roast vegetable burgers are better than your average garden variety beefburger, these apple and blue cheese beefburgers rather take the biscuit overall.
He's feeling that beef's burgers hurr hurr hurr
I understand the backlash against “posh” burgers. I know that some people just want meat and bread, but if that’s what you’re after you’re much better off going with a steak sandwich or something similar. At least then it’s all one cut rather than the anatomical run-off of the abattoir. That’s actually quite unfair, but the food standards agency did once find a sample of mince that contained 32.3g of fat for every 100g, which is frankly nauseating. I’d recommend sticking with either stuff from the butchers or, at the very least, the lean or extra lean mince you can pick up in supermarkets.
Posted in Food
Tagged apple and blue cheese beefburgers, apple and blue cheese burger, apple and gorgonzola beefburgers, apple and gorgonzola burger, beef, beef burger, burger, cheese, food, garlic, gorgonzola, mince, oregano, recipe, sage