Wow

[hotwine]

Afraid I don't measure everything on my burgers as precisely as MrD. They're done when I say they're done. The beef is cross-bred hereford & charolais, ground so lean that a raw egg must be mixed with the meat or it won't adhere enough to form patties. The seasoning is our universal dry rub: equal measures of black pepper, white pepper, garlic powder, onion powder, Lowry's Seasoned Salt and paprika. Patties are grilled over an oak fire. The wine this year will probably be either a Cru Beaujolais or Rhone; haven't decided yet.
Just returned this evening from the ranch; stopped by the church cemetary and paid our respects to family members resting there, including both of wife's parents; father-in-law was a veteran of Patton's campaigns, and lost his brother there. Someone had already placed little flags at the feet of those who had served. Lots of those little flags in that little cemetary.