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Day 36: Week's End

It's Friday.  We arrived!

Ode to Russell House Burger
Right in Harvard Square, there's a gastro-pub restaurant called Russell House.  It was Single Jeff's brunch place of choice.  And they had a mean burger.  Cheddar, caramelized onions, bacon, and a big patty, on an English Muffin.  Tonight, we made a homage to the Russell House burger. 

I whipped up a sauce of mayo, Dijon, sweet relish, balsamic vinaigrette.  While the bacon cooked, the onions caramelized.  The patty was seasoned with Worcestershire sauce, garlic powder, mushroom powder, s&p.  And I threw some frozen fries onto a sheet pan, with some Cajun seasoning.  One of my favorite things about eating a fries at a restaurant is the little ramekin of ketchup.  It's so satisfying to dip.  We don't have any, but we do have these sweet little teacups that were a gift from our friend Peri.  They did the job!
I'm a burger purist.  I usually don't even do cheese.... just patty, sauce, lettuce and fresh onion.  But this was very, very good.  A burger, fries, and beer to celebrate the end of the week?  I'll call it a success.

Pork on a Tortilla
Lunch was also Jeff's idea.  Leftover pork tenderloin, thinly sliced.  Mayo (I added some Sriracha sauce). Shredded lettuce and onion left from the subs.  On a toasted tortilla.  It was really very good.  And easy to grab in between my busy workday.  Accompanied by a Diet Coke and a banana, it made a great lunch, and finished up two more containers of leftovers, too.  Can't beat that!
Scrambled Eggs with Dill and Cream Cheese
When my sister and her husband lived in Fort Collins, CO, they had a favorite little brunch place.  I don't recall the name, but I *do* recall their soft scrambled eggs.  It had bits of cream cheese, which made them extra creamy, and plenty of fresh dill stirred in at the end.  We don't usually have cream cheese in the fridge, but when we do, this is a go-to.  With cantaloupe and the last bit of Italian loaf, toasted with butter and blackberry jam.  A nice way to start the day.
Finally, not about food, but I noticed that our rose bushes are starting to get buds!  I taught myself to prune them by watching YouTube, and cut back probably 70% of the bush in January.  I wasn't sure what to expect.  But they are bushy and full, and I'm excited for the burst of color.  I hope you found something beautiful about Spring today, too.

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