21 June 2008

Down on St. Lucia nearly everyone says, "No pressure, no problem." Coming home, Aaron and I have felt a little pressure, which of course leads to little problems. Any time you go on vacation in such a slow-moving place, and then come back to your fast-paced life of kids, work, and keeping up a home, there is a little pressure. Add on to that, that you just got married and are trying to get a gazillion pages of paperwork done. Add on to that, that Aaron just got a promotion at work right before we left. Add on to that, that our two nearest cities have been devastated by floods.

Whoa, doggie.

We'll be going through the pictures from our honeymoon soon, and accompanying those pictures with lovely stories. Meanwhile, we are getting back into the swing of things. What better way to do so than by grilling out on a fine Saturday evening? (We call them Summer Saturdays, and we grill out something every week on our charcoal grill.) This week is a fine 100% grass-fed, pastured beef product formed into hamburgers with green pepper, onion, mushroom, chives, and a whole hellofalot of seasonings. Yuu-mmee. (It was inspired in part by a delicious burger at Delirius on St. Lucia, a restaurant owned by our wedding coordinater and her husband.)

We'll be accompanying that with homemade baked french fries, seasoned of course (who do you think I am?!) and a nice beer, cider, or wine. We've got a bit of a stock in all three, as we like a nice beverage with dinner.

If we like the hamburger, I'll tell you how we made it. How's that for a deal?

Labels: cooking