I took the day off in order to rest and rejuvenate after an emotional end of the work week on Friday. Migraines and insomnia all weekend, cemented my decision about staying home and getting rest on Monday. I think once my body knew that I was not going into work, it finally relaxed and gave me a full night’s sleep. Waking up to a homemade latte, David (he was home to wait for a home appraiser) and I did work together on the couch during the morning in our pjs and I tidied the house a bit in between grading my sky-high pile of essays.
After lunch, we took the pups for a little walk around the block and could not believe how Spring hit the Boston area practically overnight. Tulips were in bloom, neighbors were cutting their grass, and the temperature was amazing. Instantly it became apparent that dinner tonight had to be a cookout!! We needed to capitalize on this “stolen” day together and the weather. We cleaned off the grill, got a new propane tank, and fired up the Weber for some chargrilled deliciousness! Ah….it feels like summer is around the corner. I cannot wait for a full season of grilled meats, veggies, and fish curtesy of Chef David.
Take four 1/2 patties of grass fed ground beef and season both sides generously with black pepper, garlic powder, onion powder, and a pinch of salt. Heat the grill. Once the grill is hot, throw the burgers down on the fire. We also cooked a blueberry chicken sausage and a chorizo sausage. Close the grill and let cook 5 minutes. Open the grill (carefully as it will be smoky) and flip the burgers and sausages. Cook on this side for another 5 minutes with the lid closed. Lift the lid, and add cheese to the burgers. Once the cheese melts carefully remove from flame and plate. Sausages are ready once they are firm to the touch of your spatula.