I got a new macro lens for my camera the other day. Waiting for FedEx to show up at my front door with my little package was like a child waiting for Santa Claus to come down the chimney on Christmas. I treated myself to the lens after finishing in second place in our football pool at work. My $40 entrance fee netted me about $220 dollars after about 17 weeks of football. Not only did I have a great time watching football, I ended up with a really cool lens that will keep me happy for many years to come.
After some research, I ended up with a f3.5 macro lens for my Olympus E420 DSLR camera. Wow! The clarity is unfreakingbelievable. I remembered that I saw an ant on my counter the other day and I knew what I had to do… I put a drop of honey on a plate and I waited an hour or so. The ant appeared. Within minutes, he had his face planted in the side of the tiny drop of honey.
Crazy huh? I can barely see this little guy with my reading glasses on! I even got a shot of him licking his little feet. Amazing. I can only imagine all the fun I am going to have using this lens.
Well, back to food… I decided to make some Elk Sliders for Bruce and I for a easy dinner today. I enjoy preparing meals using elk meat and living in Southern Oregon, finding exotic meats such as elk, venison and buffalo is really not that hard to find. Either you have a friend that is a hunter or you simply visit a store that carries these types of meat. Elk meat is similar to beef and is lower in fat in comparison. Not to mention, it tastes great too.
My easy to prepare Elk Sliders are made with ground elk meat mixed with low sodium soy sauce and crumbled Gorgonzola cheese, garnished with green leaf lettuce, and a tasty relish made from tomatoes, red onions, and parsley on a buttered grilled bun. Serve the sliders with french fries, chips or a couple slices of your favorite pickles. Makes 6 sliders. Enjoy! Tessa
- 1 pound ground elk meat (you can substitute good quality beef)
- 1/4 cup crumbled Gorgonzola
- 1 Tbs low sodium soy sauce
- 1/4 tsp fresh cracked black pepper
- 6 mini hamburger buns or rolls
- softened butter for the buns
- 1/3 cup chopped tomato
- 1/8 cup chopped red onion
- 2 Tbs chopped fresh parsley
- pinch of salt
- 1/3 cup crumbled Gorgonzola
- 6 small lettuce leaves
Begin by lightly mixing the elk meat, 1/4 cup Gorgonzola, low sodium soy sauce and pepper in a medium sized mixing bowl. Form into 6 small patties. Refrigerate for at least an hour before cooking. Fire up your barbecue or indoor grill pan. Place patties on medium high heat and cook approximately 3-4 minutes each side or until desired doneness. Meanwhile, butter the rolls and grill until golden. In a small bowl mix together the tomato, onion, parsley and pinch of salt. Before removing the burgers from the grill toss on the remaining Gorgonzola cheese and let melt. Place patties on buns and garnish with lettuce and the tomato onion mixture. Serve.