Seasonal Cooking – A New Bridge To Cross

I made this really awesome Panini Burger last night, but nobody knows this except me. I love cooking for folks, the problem is I’m short on folks.

I remember when my boys were young and I had them all together with me on my weekends. I would make a big homemade breakfast, usually on Sunday mornings…sometimes it would be eggs, bacon, and toast or maybe biscuits and gravy. I think their favorite was when I would make pancakes…they each had their special requests. One liked plain, the middle would request chocolate chip, and the youngest put in his order for blueberry. I usually made about 30 – 40 pancakes and there wasn’t a crumb left most times.

I get it. It’s that season in life for me where my kids are setting off on their own adventures. That dark-headed, calm, cool, collected first born of mine with his dry comic relief is married and just bought a house, they are busy establishing their lives in preparation for their own family one day. The cute, olive-skinned, brown-headed boy with the adorable, dimpled smile is somehow not a little boy anymore and just graduated from high school, started a grown up job, and is getting registered for Junior College and spending the last of these Summer days with his beautiful girlfriend. My youngest love, the one with the dirty blond hair and dimpled, mischievous grin; he’s that All-American type so he always has to be where the action is. So, he’s never home and if it is Summertime, like it is now – you’ll find him up in Canada spending time with his dad. I’m proud of all of them and it’s a really special time right now watching their journeys unfold, but still being there for them when they need me.

I admit it was difficult at first, but I’ve settled in. I really dig the opportunity to nurture my body, mind, and soul. I mean, I’m not lonely – It’s been quite enjoyable get to who I am and plus I recharge by spending time alone. I still have a few more years with the baby and in a week he’ll be back home and I can add another plate to the table. I’ll have someone here to critique my experiments in the kitchen and appreciate my food art. And who knows, maybe the next season will bring some new faces to feed…

In the meantime, I’ll just have to share pictures of my tasty fares and let you try to imagine the flavors hitting your taste buds and then your eyes rolling back in your head.

Panini Burger[1]

This Panini Roasted Red Pepper Burger was out of this world, but you’re just going to have to take my word for it. Lean ground beef patty, seasoned and grilled to perfection on the George Foreman and that’s just the meat. I used Ezekiel Bread, which is a sprouted-grain bread that I drizzled in olive oil on the side that hits the grill. But before I started the assembly, I had to roast some red bells.

So here’s what we have – I placed a little bit of shredded Monterey Jack cheese and thinly sliced red bell peppers on the grill, then laid down a slice of the bread that I had spread some roasted red pepper humus on. This is where the meat comes in, followed by the roasted peppers, then provolone cheese, and finally some super greens – then I added the second slice of bread which I topped with cheese and bell pepper. Next, I closed the Foreman and let it all mesh. What resulted is a Panini Style Burger that I am positive they serve in Heaven. Try it and let me know what you think!