Ground chuck, cheese skirt, lentils

I thought the jar was salsa verde but it was lentils. 

That threw me off.

A faint knock at the door, I was not ready to answer, another faint knock, it was Olga. I was wearing only my shorts and t-shirt, why not, somewhat embarrassed, Olga handed me a Mason jar and spoke to me in Spanish. I would have sworn she said, "Here, have some salsa verde." She was eager to hasten off. It is the same Mason jar I used to hold red tamale sauce I made earlier. She is returning the jar.

The lentils are good too.

But I wish it were salsa verde. Oh well. I'll make salsa verde myself to compensate for and to rectify my abject salsa verde imbalance.

Collard greens, chuck burger, cheese sauce

Alas, I am ham hock-less.

Therefore I will use bacon. BAY-KUUUUN! Nothing special either, just some kind of -- whatdya call it -- thrifty version, in a plain white discount packaging. Eh, what the heck.

* pressure cooked for tender leafy goodness.

* a few peppercorns

* a few fennel seeds

* one whole onion sliced

* two crushed garlic cloves

* squirt of fresh lime for serving

I found a couple burgers in the freezer made earlier from chuck roast I ground myself and mixed with vegetables featuring peas. There were two in there a little bit freezer burned. I thought, "Woo hoo!" 

* splash of cheap red wine to deglaze pan.

* pat of butter to form a sauce

* homemade mayonnaise (sealed up in a mason jar using the FoodSaver® device.)

Oh yeah -- basil.