Summer has been in in full swing, and yet it feels somehow like it's perpetually late April. All this rain, all this gloom... what gives?? I'm trying to plan my next bike trip, but when it starts to sprinkle every 20 minutes... well it's really cramping my bike tan plan.
I'm just kidding, you guys. I don't tan.
Actually, I burn. Cancer is not a joke, and neither is my whiteness.
But seriously. I want my sun back... just for a day. Just so I can go ride on the Monon, leave my windows down when I drive, or eat on my porch.
Still, all the rain and clouds have been nice, and now my garden is freaking out like a child who just inhaled a 3 foot Pixie Stick. The basil is doing flip flops in its pot, while the tomatoes are growing taller than Cori (practically... not actually). And the chocolate mint... well we all know what happened with the mint. Since then, it's grown so much that I can't even tell I whacked it down just two weeks ago. Cori must be sneaking it steroids or something.
Currently I'm celebrating
Hope you're enjoying your summer, whether you're indoors, outdoors, on a boat, or on the beach. What things are on your dock(et)?
Indian Summer Burger
1 1/2 pounds russet potatoes, washed and cut into 1 inch cubes (you can peel them if you want, but I didn't)
1/2 a large onion (I used vidalia)
1 teaspoon ground ginger
1 teaspoon coriander
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ghost pepper flakes (or red pepper flakes) (optional)
3 tablespoons hot sesame oil (or regular, if you don't like spice)
1 1/2 cups frozen or fresh peas
salt and pepper
peanut oil, for frying
Bring a large stock pot full of water to boil. Salt the water and add the potatoes. Cook until fork tender but not mushy, about 5 minutes. Drain and put into a bowl.
Add the onion and spices to the bowl. Using a potato masher or pastry blender, combine the ingredients until they start to clump together but are not smooth. Add the sesame oil and blend a bit more. Alternatively, you could use a food processor. Just makes sure you don't create smooth mashed potatoes. The point is maintain a slightly chunky texture to ensure the burgers stay together.
Stir in the peas by hand, taking care not to mush them too much. Add salt and pepper to taste (which you can do, since it's not uncooked meat!).
Preheat a large, deep pan with plenty of oil over medium heat. Have a splatter screen ready.
Meanwhile, form the mixture into 6-8 patties that are no more than 3/4" thick. Fry in the oil for about 3-5 minutes per side, or until a brown and crispy crust forms.
Place burgers on buns and top with hummus and fresh spinach. Pair with a yummy beer or apple ale and enjoy in the summer sun (or looking out at the summer rain).