All beef burger patties, seasoned with mined garlic, parsley, and mint, topped with caramelized onions finished with balsamic vinegar, and two slices of bacon. On the sides, some oven roasted potatoes that would have been amazing in twenty more minutes, but everything else was ready, and frozen green beans from the supermarket. The beef is from pastured cattle that are raised north of here.The bread that I toasted to eat our burgers on comes from my favorite local bakery. Today’s is eight grain. The potatoes are from our farm share and the duck fat, I rendered off our celebratory duck breast dinner a few nights ago. I’m grateful for the artisanal, lovingly made and raised foods, and also for the conveniences like supermarket bacon and frozen green beans. For the inspiration of cooking competition programs, and getting to watch them instead of presenting my limp potatoes to a panel of judges.