Home ground chuck roast burgers and collard greens

Oliver picked up this chuck roast from YDFM today. Rather then tossing it into the crock pot he ground it with the Kitchenaid attachment. The ground meat was then formed into very loose patties and grilled over charcoal in the backyard. 

He paired the burgers with collards greens; a choice prompted by a conversation we had last week about the "worthiness" of some leafy greens. It started when Oliver wanted to add cabbage to our kale soup. I objected explaining that I found cabbage on par with iceberg lettuce. (In my opinion iceberg lettuce is completely worthless; at best it's a vehicle for blue cheese and bacon). When it comes to leafy greens I'm only interested in the darkest leafy greens (hence why I wanted to make kale soup). Though we disagreed about where cabbage should fit into my ratings he ultimately convinced me that cabbage does have many nutritional benefits. That and it was actually good in the soup. 

With the home ground, loosely formed burgers and collard greens we enjoyed our first taste of the home brew Oliver and his sister made the day after Thanksgiving. Vanilla bourbon porter - delicious! We were even able to eat dinner on the back patio because it is still so unbelievably warm here in Atlanta. 

It drives me nuts that I don't have more control over the type size, kerning and leading on this blog. My sincere apologies to all the other designers who are also irked by the occasional, awful spacing.