There was an equivalent from a chain years ago in these parts called Little Tavern burgers. They were steamed, small, and sold by the bag. College students especially had a fondness for them. IIRC they were referred to as âdeath ballsâ. 
Friends of ours sold to Replacements, a good option if you have pieces in âlike newâ condition. And around here Craigslist Free is amazingly effective if youâre willing to simply give away and enjoy the delight of a new owner, even though they are strangers.
Orecchiette with Sugo Bianco - made with ground beef and veal, carrots, celery, onion, garlic, rosemary, bay leaves, juniper berries, parsley, white wine and beef broth
Tonightâs Easter dinner was Ham, Sweet Potatoes (with butter and light brown sugar), Stuffing with pork gravy, peas and cranberry sauce.
Sunshine enjoyed part of her Easter Bunny as dessert!!
Easster Dinner from the pricey butcher was ham with gravy, green beans and scalloped russet and sweet potatoes . It was delicious! Dessert was the last of my favourite butter tarts. No picture since the battery in my phone was too low amd I couldnât wait for my phone to charge.
Matzoh nachos with leftover brisket that I chopped and spiced with extra chiles, cumin and cocoa, cheddar and mozzarella cheeses, pickled jalapeños and carrots, sour cream and The Sproutâs guacamole. Grilled spring onions on the side. Not kosher but keeping in the spirit of Passover.
WC are, like many industialized food items from the last century, sui generis. They are, objectively, bad hamburgers. The beef is not terribly flavorful. They mostly taste like rehydrated onions, they are soft and mushy (my partner said it was like vaguely burger-flavored baby food. She isnât wrong.) The bread is so insubstantial it seems to dissolve the minute it hits your tongue.
And yet, there isnât anything that is quite like them, and if you want them, you want them, specifically, and there are very few adequate substitutes to be found.
Also in this category: Jack in the Box tacos. Kraft Mac & Cheese (aka blue box, Kraft Dinner), school cafeteria pizzaâŠ
I have, on a number of occasions, made my own WC-like sliders at home, creating, forming, and freezing individual little slider-sized patties, steaming them on a bed of onions, etc. etc⊠and it works. But honestly⊠theyâre too good. They taste too much like actual food. And making them is WAY more effort than picking up a frozen box at WinCo on sale at lesss than $1/slider.
Dinner tonight was supposed to the leftover Chinese from the day before yesterday.
But we finished those delicious but gloppy noodles, and apparently everyone here is a noodle fiend, so there was much hemming and hawing about whether we should âorder in some noodles to supplementâ â even though there was enough fried rice and chicken to feed another family 
So I decided to pull together a batch of the new house-favorite umami noodles. Tonightâs iteration had some charred spring onions and cabbage, and a light sprinkling of oyster mushrooms (because mom says mushrooms are about to grow out of her ears, fair point).
Good thing I did, because when I tasted the fried rice, it had turned, so there went that plan.
Mom had the noodles, paneer with black and woodear mushrooms leftover from the other day, and some soya-chilli beyond steak I found in the freezer.
We had the noodles, steamed chicken with black mushrooms and ginger over plain rice, and egg custard / chawanmushi with a bit of chilli oil on top. The chawanmushi turned out pretty perfectly, which was a relief because it was my first time making it for my sister but sheâs been hearing about me eating it for years 
â so phew to no liquid separating, like with soft scrambled eggs when making them for other people .
Sometimes I overanalyze the taste/desire/budget/practicality conundrum and just say, âfeck itâ and go for it. Satisfaction.
That looks like it should be framed and hung in the Smithsonian.
Thank you for that cake link! I will be making this for my kiddoâs teachers.
Hot damn. Please send some this way.
My good friend dropped off a lasagna, which we had last night with a CSA greens and crispy shallot salad. I made a simple dressing using Dijon, oo, herbes de Provence, white wine vinegar, and lemon curd (why the hell notâŠjust sugar, lemon juice, and egg yolk?!). Worked out. My husband even hoovered the lemony dressing without complaint. The last of the Whole Foods garlic bread ciabatta alongside.
Always eat the ears first 
Tonight we made seared branzino (TJâs - properly cooked but just OK), shredded Brussels sauteed and dressed with white wine vinegar, walnut oil, and toasted walnuts and breadcrumbs, and ramp pesto pappardelle. Good but the pesto was rather heavy (my DH added a bit of cream to tame the ramps).
Tonightâs dinner was basa fillet with black bean sauce served over long and wild rice. Roasted red, orange and yellow peppers and asparagus on the side
Our planned lamb feast for Sunday had to be postponed to today: local lamb loin chops that have been marinating since Saturday morning, fasoulakia I started Saturday afternoon, pilaf & tzatziki.
Thank you.
Smitten Kitchenâs skillet ravioli â the first time I have ever purchased fresh, premade pasta.
I made a half-batch for the two of us, using ricotta for the cheese. If I had access to better pasta, I could see making this dish again. I would increase the amount of spinach mightily, however. I had nearly doubled it, and it still wasnât enough veg for our taste.
