Beefy bind

I stand at the kitchen counter and stare at the pound of white paper-wrapped hamburger. Beef, again. Don’t get me wrong. I’m grateful to have the meat to prepare, but when living on a dairy farm, one is faced with a rather unique situation in that creativity is lacking when you consume ground beef three to four times per week.

Goulash, meatloaf, chili, hamburger gravy, spaghetti, patties, chow mein. Those have been my staple go-tos, but (yawn) after a while, it all gets humdrum. When time permits, I have been known to throw together a tasty lasagna, but that takes pre-planning because I don’t usually have cottage or mozzarella cheese on hand.

Beef page 2B