Note to future self: weekend trips followed by fireside chats with the people who pick you up from the airport that then lead into the first day of being a real attorney . . . do not leave time to blog. I had an amazing weekend in SF and am so excited to over-share about it tomorrow, but for now I have to go dive headfirst into a pile of documents like Scrooge McDuck into his vault of gold coins. Pray that I may be spared the inevitable papercuts resulting from such conduct.
(Spoiler . . . San Francisco still looks like this:
. . . aka gorgeous.)
In the meantime, on the off chance that you are currently wondering what to eat for crazy late dinner/prepping for tomorrow’s lunch, may I suggest the paleo sliders from last week? M shared the recipe in the comments, but in case you missed it . . .
- 1 lb. ground beef (grass fed if you can find it)
- Finely diced onion
- Diced garlic
- Diced sun dried tomato
- Salt & pepper
- 1 egg.
Mix all ingredients together in a bowl. Mold into small patties and cook on a cast iron skillet for about 10 minutes (5 per side).
Place on sliced cucumbers and top with tomato slices, goat cheese and avocado. Or whatever you want. You know, YOLO.