Lamb burgers. I used dried mint and dried thyme, although I could have picked some of the latter from my herb garden, where the parsley finally died but the rosemary and thyme are still going strong. I soaked the frozen bread crumbs in water, though I’m not sure if I should have, and made the patties with ground lamb, an egg, the soaked bread crumbs, and the herbs. I would have used a little cumin but didn’t have any. Lamb has an aroma so much more comforting than beef and I don’t know why we won’t eat it more often. The burgers ended up with a pleasant kick, but that may have been just the mustard.

(Photo: My parsley around Christmas, before it got cold.)

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