Burger + Bun = Logical Progression

I have two specific wannabefoodie goals that I've been working on since last summer. One, as you may have guessed from the disproportionate number of posts on the subject, is bread. Sierra and I have been learning about and perfecting the process of making our own so as to free ourselves permanently from the commercial supply chain (with the exception of some local, artisanal bakers). The other goal, which I'm just now beginning to explore: hamburgers. Now that we have some space to put it, we've got a charcoal grill on our shortlist and we're expecting big things. I've been secretly plotting the All-American Meal of Meals behind Sierra's back.

Picture this: The end of a hot July Saturday, relaxing on the deck. The light just beginning to soften as the sun sets. A pitcher of fresh-squeezed lemonade. The lingering smell of hamburger buns, baked fresh that morning, at first blending with and then overcome by the familiar scent of charcoal. The sizzle of beef as it is gently placed on the fiery grill. A layout of farm-fresh vegetables - lettuce, onions - and sliced, homegrown tomatoes. Crumbles of aged cheddar gently melted on top, lightly toasted rolls lathered with homemade, herb infused, mayonnaise. Assembly. The first bite.

Give me a break, right?

Project Bread is going well for us. I'm confident the hamburger buns I speak of will soon become a reality. But the hamburgers themselves will have to wait. We're at that stage again where the weather is nice enough, long enough, to get you comfortable with the idea of no more winter. But I'm from New England, and Cincinnati isn't much different, so I've got the sense not to get lulled into thinking that 70 degrees is here to stay; Not yet. If I didn't, that grill would be ours right now, and I'd be staring out the window like a kid with his baseball glove, wondering if the rain would break so I could go to my little league game. It's better, for a number of reasons, that we haven't bought that grill yet. Sierra and I tend to loose ourselves a bit with the promise of a good meal: on a day like today (rainy/cold), given the right set of conditions, I wouldn't put it past us to talk ourselves into hauling that grill indoors. Obvious ramifications.

With a little restraint, the testing phase will have to wait. However, the reconnaissance need not. Which explains our visit to Terry's Turf Club (Yelp|Urban Spoon) in Cincinnati. Huge, fresh, reasonably priced. Damn good burger. Thick-sliced, crisp bacon. Awesome french fries. Instantly on my top 5 burger-joint list. We will go back again and we will stand in line if need be (and probably). Insert this burger into my summertime fantasy above, and I would be happy man. Although I still think I can do better. Should have a good time during our "testing".

Here's my motivation:

Terry's Turf Club