Day One Hundred and Seventy Five - Bison Burgers, Guacamole and Raison Bread

Dear all,

It's a culinary explosion in our condo! It was raining, so perfect for baking and experimenting with unusual meats. I started with the baking as [check out the increasing display of Domestic-Goddess-Ness] I needed to pop into town and thought would use this opportunity to 'allow the dough to rise'. I am advancing as a human.

I had bought some dried yeast that I needed to soak in milk and then add to the flour/ raison mix before allowing the bread to rise. After an hour or so, I popped the loaf in the oven and it worked! It was very tasty and especially good warmed with a large knob of butter.

The bison meat was key to the next phase. I marinaded the ground meat in a generous portion of red wine and a large scoop of bone dust.

My one 'slight' mishap involved the guacamole. I had the perfect set of ingredients ready to go; fresh avacado, peppers, jalapeno, onion, lime.. the list goes one. Anyway {Mum/ Jo/ Karla, please avert your eyes}, I popped them all into the blender, pressed 'mix' and within about 5 seconds, I had something that resembled pig swill: A strange, brown liquid that smelt of compost. Not, in other words, guacamole.

Darren, as always, saved the day and suggested we add the 'blend' into the burger mix to add some 'flavor'. I then boiled the rest of it down and it actually ended up being rather a tasty dip.

We added an egg and some bread crumbs and after D had got the BBQ fired up, we shaped the meat into [10] burgers and threw them on the flame.

I have gotta say, they were fantastic! Bison is definitely one of favorite meats and fresh from Black Angus in Thornbury, its ideal for a BBQ treat. More golden Domestic Goddess points for me!

And in other news:

1. I am on a mission to improve my blogging! There are some brilliant tips for junior bloggers like me and its well written in very easy stages so as not to intimidate. A great read!