The burgers eventually happened. This time, they are a beef and ostrich blend. I admit it's one of my favourites.
As always, I begin with my secret ingredient: herbs, fresh from the garden.
Now I have a stash: five more burger nights in this batch. For just the two of us, that is.
Eventually, too, I got around to that batch of harissa I have been talking about.
I took them, along with my usual fare at the McGregor market this morning.
Also in the picture: traditional Mediterranean hummus. When we left the market, the temperature was hitting 35°C and now we've satisfied our hunger (2pm), it's 37°C/99°F and still threatening to go up.
Oh, and yes, just peaking out from under the tomato on the burger, is some of the harissa - for quality control purposes, of course! I know it will play well with this week's plant-based jar salad: Moroccan lentil.
For the middle of the month, and in this heat, the market wasn't too bad. Thank you for asking...
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink
@hive.blog and Canva.Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
@artywink@hive.blog and Canva.