Each grilling season I set out to nail down that perfect patty.  I pause and reflect on what I learned from last year.  I buy lean ground beef instead of extra lean, about 12% fat.  I shape the burger and make sure it is evenly flat, if anything, a little thinner in the middle.  Season it well with salt & pepper.  I get the coals super hot and fire away, flipping only once.  I watch them like a hawk while I sip a gin and tonic.  Serve it up on a grilled bun with caramelized onions.  Tasty!

Last weekend, Vicky and I took our first trip to the PSU Farmers Market. Typically we get there early with a get in, get out approach. Thinking there was not much being unearthed this time of year, we got there at 11:00. Portland was out in droves and the lines at some booths were lengthy! As they say in the food biz, "long line, good sign". So, if you've ever been to our store in Lake Oswego at lunchtime, you'll know what it means- good food is there for the getting. You'll see a lot of green on our menu these days, after all, it is spring!