Spring is in the air. Maybe one day technology will offer the ability to transfer smells through the internet. But let’s just pretend for now that you can smell this blog (assuming that you have the capability of smelling in the first place…sorry, Jenni!).
Isn’t that smell just glorious? The first load of sheets/clothes hanging on the line this spring – aaaahhhhhh. 80 degrees outside with a perfect breeze blowing and not a cloud in the sky. When I think of spring and summer, this is what I think of.
(And one secret that I discovered to bring a touch of midwestern summer to a cold winter is taking that last chance to hang sheets on the line and then storing them away for a couple months. Right around the first or second week of January, beat those winter blues by using these sheets. It really is amazing how such a small thing boosts one’s morale!)
There are a couple other fragrant things I think of at this time of year – and you definitely want to smell these! (Unfortunately, no pics). Basil burgers* sizzling on the grill and then going inside to the smell of hot biscuits for strawberry shortcake.
- 1 pound lean ground beef
- 1 pound ground turkey
- 2/3 cup chopped onion
- 1/2 cup Parmesan cheese, grated
- 1/4 cup ketchup
- 1/4 cup fresh basil, chopped
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Directions: Mix all ingredients together and form into 3/4″ patties. Grill for preferred doneness. And if you like, throw a couple slices of Farmer cheese (or some other white mild cheese) on each burger a couple minutes before removing from grill. Warning: you’ll never go back to regular burgers after trying these babies!
Ooooh, sounds yummy! I bet this recipe will take care of the Zambian-beef flavor and make it a bit more "American" on the days you are homesick. 🙂