They were like feral animals. They started early, filling the ground with old roofing tiles, nails and trash, and filling the air with foul language. They smoked and spat, and dined on the ground with whatever fast food they could get their blackened hands on. The roof was being redone at long last.
Working from home as I do, and listening to them all day, I saw a perfect opportunity to make a bit of cash and cook for these wild beasts.
They fell for my offer and over the course of a week, I cooked up extreme comfort foods which they devoured like fiends.
A toasted pretzel bun became the perfect vehicle for schnitzel and a cavalcade of bacon-flecked sauerkraut and grated cheese.
The classic meatball sandwich began with a layering of sauteed mushrooms and onions, two spicy meatballs smothered in a rustic tomato sauce, covered with melting mozza. (Someone mentioned that messy was the new black in food photography).
Their hands-down favourite from my backdoor kitchen became the bacon burger explosion. A 7-ounce secret-spiced patty formed around jack cheese with the usual fixings of tomato, pickle, lettuce, caramelized onions, mushrooms, and topped with bacon on a sesame seed bun. One bite revealed the molten cheese core.
Burgers are experiencing a sort of renaissance where I live. Here is my ground round up of the newest restaurants and how they stack up in Western Living Magazine.
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