Tuscan Beauty

I like to do things in such a way as to optimize my time, my equipment, and experience. Sometimes that means laboring over a dish until it is perfect, adding elements to make it exquisite on every level. But sometimes, it means letting the oven do all the work.

I bought natural Turkey patties that were not treated with hormones, or antibiotics and were already portioned out- and when I got home, I had a brilliant idea- what happens if I roast the Tuscan Kale that I had bought at Trader Joe's simultaneously while cooking the turkey patties - truly letting the oven do all the work.

So I did...

First, I rendered the bacon fat that I collect from the bacon I buy which is NO nitrates, NO nitrites, NO hormones, NO antibiotics. This bacon gives off a lot of fat when it is cooked in the oven and I retain that for cooking later on. It adds delicious flavor and you don't need a lot at all.

In a deep dish cooking pan, I rendered the bacon grease- so that I could coat the pan-

Then I took the precut Tuscan Kale and made a pillow of green goodness- I didn't add anything- NO salt- No pepper- No nothing. Just the Kale-

On top of the kale, I put the Turkey patties- like making a puzzle- and then in between the burgers, I layered a few strips of bacon.

At 350 degrees, in the oven, this was all going to cook together- the flavors would infuse into each other as they cooked- allowing me to cook with virtually nothing other than the fat from the meats themselves.

And it takes a good 35 minutes- which gives me time to do something else while I wait. So I did a little computer stuff- but then I had an idea- I was going to prepare the bun for the burger-

I got Onion Rolls from HEB which I thought would be tastier than regular Burger Buns, and because I did not want 8 burger buns! I wasn't going to eat that many burgers- what a waste of money.

I bought pickled jalapenos in a tiny pack- and Organic Sharp Cheddar cheese slices. and Avocado.

When the bacon was ready- I layered the jalapeno and the bacon under the slice of cheese- and toasted the Roll in my toaster oven. The cheese melted and sealed in the extra pieces.

(I do not use microwave ovens- I gave up on that about 3+ years ago. I only use real heat... which is why I like the oven and toaster oven so much)

Once the burgers were ready- what happened is that some of the tuscan kale seemed like a perfect addition to my burger creation.  and a couple slices of Avocado.

if you keep the pit in the avocado when you store in the fridge- it won't turn brown

So what ended up happening is that I had the salty from the roll and the cheese and the bacon, the hot and tangy from the jalapeno, the creamy from the avocado- and the delicious crunchy goodness of the kale- surrounding a perfectly lean and clean turkey patty.

It was really satisfying - Not in a way that makes you feel gross afterwards because you stuffed yourself silly... and it was just a great mixture of flavors, nutrition, and pleasure.

This is how I like to cook- clean and also pleasurable. I like to feel clear in my conscience about what I'm eating- and that doesn't mean,  I don't occasionally have the diet soda- or the chips--- but it means I try to be good to myself and the people I love. I want to give something good... Not loading up on junk, and also not depriving anyone of everything that is delicious. There has to be a balance.

I believe you have to find a happy medium between striving and relaxing--

This burger, which I'll call the Tuscan Beauty inspired me to create other burger ideas...

but the next day, all I could dream about was another burger- and I had all the ingredients ready to go because I had made more than ONE in my cooking-

Its always smart to cook more and have left overs- it takes just as much work to make one burger as it does to make 4. And I've had the turkey burgers for lunch and dinner in different ways. Sometimes you want something fancy to eat... something original...sometimes you are busy working and you just need to nourish your body with something powerful and good -

I cook with both moods in mind. and I am sometimes amazed at how connected cooking makes me feel to life... whether its just chopping a mushroom... or making a sauce...

Where does the mushroom come from? Who picked it? What is that person's life like?

I am connected to other people who take care of me- who don't know my name- but who have provided this food.

I believe I am connected to a God that sees all these details and doesn't forget my name and my personality. I'm not a drop in the ocean, I am a drop-

Somehow the beauty of food really connects me to nature- how vast- how beautiful- how immeasurable...

I dream of gardening when I cook- of being a farmer-
I dream of traveling and meeting grandmothers in other countries who will tell me their secret recipes-

I dream-

and I live-

Why is it called Tuscan Kale?

I have to discover new things when I cook- I have to know...