Dinner tonight: 1/3 lb. ground chuck burger seasoned with S&P and a
little garlic powder cooked to medium rare in a small cast iron skillet.
I reheated a couple of slices of crisp bacon and added that on top of
a nice slice of Fontina cheese. Served on a toasted buttered whole
wheat bun. To go with it, I baked a couple of handfuls of "restaurant
style" skinny frozen french fries until crisp and sprinkled them
liberally with salt. A Bacon Cheeseburger with fries, very tasty.

Jill