It was time for another Roediger House Regulars birthday gathering, largely an all-day affair last Saturday. For mid-afternoon snacking, there was my own version of Mexican restaurant white dipping sauce, paired well with cantina-style tortilla chips. And when suppertime arrived, I served up cheeseburger sliders on homemade Hawaiian rolls:
...along with a choice of chips. Well-cheesed top and bottom, souped up in flavor with a mega-dollop of elevated burger sauce mixed in with the meat, all piled on those amazing fresh buns: we siddled up to those sliders and converted them from outside us to insiders.
It was a picture-perfect morning weather-wise, all the better for the runners and walkers and joggers participating in Foothills Brewing's 2024 CraftHalf Half-Marathon and 5K Race, with the start and finish of the routes coming right in front of the house (as was the case in 2022 and 2023). The pooches were delighted and not overly excited, which I found a bit surprising. They took it in stride, and this papa beamed with pride.
"Cheeseburger Sliders," by Natasha Kravchuk of Natasha's Kitchen. [Published 27 March 2020]
"Hawaiian Sweet Rolls," from Kate Dean of I Heart Baking. [Published 15 March 2017 / Modified 15 March 2022]
"Beef & Cheddar Melts Sauce," a Roediger House creation.
"Mexican Restaurant White Dipping Sauce," a recipe worked out by me, sampled by Spring Street, and approved of by all.
No comments:
Post a Comment