Tag Archives: Wheatsville

Hamburger Craving!

23 Feb

Hi Everyone,

I have been craving a good hamburger lately. Bad. It could be that I just got my hands on these pictures that Sarah Wilson took last spring and they are so good that I can’t resist or every time I turn on the TV there seems to be a show on burgers or my girl typically craves burgers at 10:30 each night or the weather is finally right for grilling. Let’s call it a combination of all of the above. A cheeseburger is the ultimate comfort food for me and we will be grilling these tonight. I can’t wait! The quality of beef is pivotal here, grass-fed and finished is the only way to go. You can go grab some this afternoon from Richardson Farms at the Triangle Farmers Market. I like a thin patty with cheese melted right up on it. I was able to get my hands on some arugula this morning at Boggy Creek. Tomatoes aren’t in season yet, but I am going to quick pickle some radishes to get that tartness. Veldhuizen, from Dublin, TX, has some of the best cheeses I have put in my mouth. I am partial to the Bosque Blue, but really you can’t go wrong with any of their products. If you are in Austin, you can pick them up at Antonelli’s Cheese Shop or Wheatsville.

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Grass-fed Burger Time

1 lb grass-fed beef

1 T Dai Due Fireman’s 4 mustard

1 T rock salt

1 t fresh black pepper

1 jalepeno

3 dashes Worshteshire

4 buns


lettuce or arugula

pickled radishes

Start your grill.

Make sure the meat is cold! Combine all ingredients and mix with your hands since they are the best tool for the job. Divide into 4 portions, roll into balls, place parchment or saran wrap around and squish the ball between two plates like you are stacking them. This makes for a uniform, thin patty.

Once the coals on your grill are nice and hot, place the patties on and cook for 5 or so minutes on each side. It will take longer the thicker your burger. I like to toast my buns on the grill, as well. That just takes a couple of minutes and picks up some really great flavor!

The Challenge

Last week we were in San Francisco which means EATING OUT, my friends!!! (And, yes. I was yelling.) My goodness, what a town to eat in. It really is heavenly there. I have a strong urge to write a love letter to places like Bi-Rite and the Ferry Building and then I would transport them here. I was astonished by how pervasive the farm to table movement is there. We would have had to try to find an establishment that doesn’t operate from that philosophy. Due to that, I can happily report that there was not a Tums consumed in San Francisco. I also couldn’t help but notice that the restaurants there are much smaller. They are geared to serve the neighborhood they are in and the service is familiar in that way. I loved it! It also occurs to me that the size of the restaurant has a corallary to the serving sizes. My take away from that is to seek the smaller restaurants, eat a little less of better food. Sounds like a good deal to me.

Thank you all for reading and have a great week!

Not That Martha


Black-Eyed Peas, Chorizo and Greens.

29 Nov

Hi Everyone,

I hope that you all had a most excellent holiday filled with good food, family and friends.

We have had a really relaxing few days after the Thanksgiving rush. It has been nice to slow back down. We even managed to read a little of the Sunday paper, believe it or not. Black-eyed peas, chorizo and greens is the perfect Sunday kind of dish. I usually start it out as a soup and then reheat the leftovers as a side dish later. It is a healthy meal with a hint of decadence from the lovely chorizo. Fresh black eyed peas are abundant right now. I got mine from Wheatsville, and am certain they can be found at Whole Foods and the SFC Farmer’s Markets. This is also my chosen preparation for my New Years Day black eyed peas and unlike those from the can, I look forward to eating these ones. So, bookmark this recipe as a must try for New Years.

A note on chorizo… The kind I use for this recipe is the Spanish, hard variety. It is a cured meat much like salami or pepperoni. Aurelia’s is made locally and outstanding. I render (brown) the chorizo in a little bit of olive oil and then set aside for garnish, so it stays crisp and delicious.

Black-Eyed Peas, Chorizo and Greens

2 cups fresh black-eyed peas

2.5 cups water

1 medium red onion

3-5 cloves garlic

1 cup Spanish chorizo, sliced thin

3 c arugula, chopped

1 T olive oil

salt and pepper

parmesan for garnish

Heat olive oil in pan over medium heat. Add sliced chorizo to pan and “frizzle” until crisp. Once chorizo is browned, remove to a paper towel to drain. Add onion to pan and cook until translucent. Add garlic and cook for about 1 minute. Add water and beans to pan. Simmer over low heat until beans are super tender. About 1 hour. Once beans are cooked through, stir in chopped arugula or other green. Serve immediately and garnish with shaved parmesan and frizzled chorizo.

Challenge Update

All is well on the challenge front. I can’t believe that we are nearly three months in and chugging along. Three months feels like a real milestone. I will admit that we might be taking some pent up clothes shopping frustration at Home Depot. Damn, that bill has gone up. But a home can only have so many ladders and shovels and Christmas lights, so I am feeling like we have pretty well maxed out at the Home Depot. I’ll let you know if it shows up somewhere else….

Thank you, thank you for reading. I hope your holidays are all good.

Not That Martha

PS Food photos are courtesy of Sarah Wilson. Thank you, Sarah Wilson!!!

Pesto for Days!

2 Sep

Hi everyone!

So, this is day 2 of our “new year,” the year of eating Texas food at home (this means no restaurants, y’all!) and free of clothes shopping! The first 24 hours were a breeze, fun even. I must admit that I drove down the road assessing restaurants that we passed, I’ll miss that one, not that one, etc. There were many more, in that span of Lamar, that I wouldn’t be missing. I am certain the taco stand cravings will hit anytime now and I’ll keep you posted on my queso withdrawals as they come. It is a tough reality for me that American cheese is neither local or sustainable, but if you have any leads on some, please let me know!

In the spirit of our new challenge, I spent yesterday between Boggy Creek Farm, SFC Austin Farmers Market, Wheatsville and our kitchen. I love days like that. I stocked up on the necessities, olive oil, onions, garlic and basil, basil, basil. This is the time of year when it is gorgeous and abundant. In the spirit of giving us some easy to make meals on the fly, I made batches of pesto to keep in the freezer. It is one of those things that freezes wonderfully and thaws in the time it takes to boil water for the pasta. I couldn’t resist using some fresh pesto in our dinner last night, so we had pasta from Pasta and Co with pesto and roasted veggies. It was quick and delicious, so much so in fact that we had the very same meal for lunch. The pesto is so quick and satisfying to make that if you can get your hands on some basil, I highly recommend making an extra large batch and freezing the rest in plastic baggies for later use.

Basil Pesto

1 big bunch of basil,

1/4 c, pine nuts

3 T, Texas Olive Ranch olive oil

salt to taste

Put all ingredients in a food processor and blend. Start with less olive oil and add as needed. You can always add more, but it is hard to take it out. Seriously, it is that easy and so so good.  Toss with freshly cooked pasta and top with parmesan cheese. Enjoy!

Roasted Veggies

1 zucchini

1 squash

1 eggplant

1 cup okra

1-2 cups sunripe tomatoes

Preheat oven to 400. Chop veggies. Toss veggies with a couple of tablespoons of olive oil, salt, pepper and garlic. Put in oven to roast for about 20 minutes. Stir occasionally. Add this to the top of the pasta for a little more substance.

As always, thank you for reading!

Not That Martha