Mr. Bijoy Writes

Dear readerfolk, I'm going to be taking a short break from my already sporadic and inconsistent blogging habits to get some work done on one of my personal projects. I may post a random recipe or two in the coming week, but I'll likely be staying away from the blog. You are more than welcome to follow me on twitter and we can talk food, love, life, outdoor apparel, hugs and high fives. Take care familia! ~Mr. Bijoy

This twist on the traditional burger recipe was derived from a middle-eastern meat patty. It has been modified to suit a subtle palette and is therefore a nice addition to a backyard barbecue. It works great on its own or on the traditional bun. Ingredients: 1 ½ pounds of lean ground beef 2 tablespoons of minced mint leaves 2 teaspoons of finely chopped garlic cloves 1 tablespoon vegetable oil Ok, so: In a large bowl, mix the beef, garlic and onions together. Be careful not to knead and mix the ingredients too much, or the meat will lose its ability to form well. Form this mixture into oblong patties of whatever size you see fit. Season a large skillet with the vegetable oil and place it over medium heat. Cook the burgers, having changed the heat level to medium-high, for 7 minutes. A pilaf may be a good choice for an accompanying dish.

A random thought about my time in England.... We lived on Jesus Lane. I’m not even kidding. I doubt I was the first Hindu to live on Jesus Lane, but I loved to think so. There were seven of us in this seven-bedroom townhouse, or what they called a flat. Honestly, it was a four-story town home. Someone explain to me how that is a “flat.” Though we lived right next to Jesus College, on Jesus Lane, still not kidding, we attended no classes there. Most of our classes were clear across the city of Cambridge at a lecture hall very close to King’s College. However almost none of this exposition pertains to anything of any value at all in anything, I am not sorry for wasting your time.

A few years ago, I frequented a St. Louis steakhouse that served an exquisite lobster bisque as a predecessor to their steaks. I did my best to mimic this recipe and had much difficulty in doing so. As time passed, I found that the secret ingredient, if you will, was sherry. Try this rather simplistic recipe out. It is sure to impress and please. Ingredients: 1 ½ cups of cooked lobster meat, cubed 8 ounces of cream cheese ¼ cup of chopped onions 1 ½ cups of milk 2 tablespoons of butter 2 tablespoons of sherry ¼ teaspoon of salt Ok, so: In a large pot, melt the butter over medium heat. When the butter is well liquefied, add the onions and cook them until they lightly caramelize and are tender. Decrease the heat to medium-low and add the milk and cream cheese. Allow this to simmer, stirring occasionally until the cheese has melted. Add the remaining ingredients and let simmer at medium heat for another 4-5 minutes. If you desire a more creamy texture, pou

......... I guess you could say St. Joseph’s has this old world charm. The buildings are modeled after some English castle. Well, I can’t say that I know that they are modeled after and English castle, but they look like it. Well, hell, I’ve never been to England, but the buildings look like pictures of England. Regardless, they are rather elegant. I could easily picture some sort of royal procession through the huge archway serving as the entrance to the courtyard to the school. The courtyard in itself is something to gawk at. The grass is so damn green. Like really green. Like pictures of Ireland green. Cobbled paths, probably made of sandstone or something of the sort, cut the square courtyard into four smaller squares. The paths look pretty nice, but they are horribly uneven. I don’t think I can even count how many people I’ve seen lose footing, backpacks shooting up over their heads, and fall flat on their face. To add, I can’t even count how many of those