An anthropologist would have a field day examining the contents on top of our pool table. Abandoned socks, books, stuffed animals, shoe laces, store receipts, packs, purses, hangers, extension cords, piles of clothing that needed to be sorted through—everything except pool balls and cue sticks. Every so often, I stuff a bag to take to the thrift store, briefly exposing a patch of green felt that is visible only until I climb down the stairs yet again with another bag from moments of our lives that I am not ready to free into the wide world beyond.
Often, when I am down in the basement putting up a load of laundry, I walk over to the pool table and visit the copy of the magazine Eating Well, Summer 2002 that has also taken up residence on the table. When I pick it up I feel that I am having a conversation with an old friend. It lives on the tabletop, consorting with a pair of soccer cleats that almost kicked the winning goal, or with an air pump that we keep forgetting is hiding there, or with song lyrics on a sheet of paper that I keep adding to when I can find a pen. There is something comforting about seeing the magazine sticking out from the clutter. I have trained my fingers to open up to the article titled, “red-hot & irresistible,” thinking that it has to be about me, only to be disappointed when I find it is really about chili peppers. My disappointment is short-lived though, when I look at the recipe for mojo rojo. Try this: Say mojo rojo as many times as you can in 30 seconds, making sure that you trill your tongue on the letter “r”. Are you giddy? Is the world now a better place? You can send me a check in the mail or pay me through paypal.
There is also an article in that issue about veggie burgers. For some reason, I’ve just always overlooked it—and not because the world doesn’t need another veggie burger recipe or that I think that veggie burger is an oxymoron. We used to make them and when viewing the article, I am reminded that we should start making them again. If you’ve been reading my musings, you would know that I am usually looking for ways to repurpose leftovers such as grains or beans. Veggie burgers are a great way to do this. I could continue to rhapsodize about veggie burgers, however, what really caught my eye was the recipe for whole-wheat hamburger buns. How could I have missed that?
What I like about this recipe, other than the inclusion of whole-wheat flour, is that it has less oil or butter or sugar than most hamburger bun recipes, without sacrificing taste. That they’re rustic looking is also a plus. I brush them with water and sprinkle on sesame seeds because I think that gives them a nice touch. These are perfect to bring the next time you are invited to a cookout or barbecue.
I’m gathering laundry right now. I have an old friend to visit in my basement.