Jun 05, 2020

Water-flesh gleamed like mica:

orange fins, red flank spots, a char

shy as ginseng, found only

in spring-flow gaps, the thin clear

of faraway creeks no map

could name. My cousin showed me

those hidden places. I loved

how we found them, the way we

followed no trail, just stream-sound

tangled in rhododendron,

to where slow water opened

a hole to slip a line in,

and lift as from a well bright

shadows of another world,

held in my hand, their color

already starting to fade.

— Ron Rash

Tough Men Love Art

“I am not ashamed to say that no man I ever met was my father’s equal,

and I never loved any other man

as much.”

– Heddy Lamar

“Lately all my friends are worried they’re turning into their fathers. I’m worried I’m not.”

“She did not stand alone, but what stood behind her, the most potent moral force in her life, was the love of her father.”

DAD FOOD

Recipe:

INGREDIENTS

3 pounds ground beef chuck

Vegetable oil, for the grill

12 slices bacon, halved

3 tablespoons pure maple syrup

Coarsely ground pepper

6 sesame hamburger buns, split

1/4 cup mayonnaise

2 tablespoons ketchup

2 teaspoons spicy brown mustard

1 teaspoon Louisiana-style hot sauce

Kosher salt

12 slices colby jack cheese

Pickle chips, for topping

Instructions

Form the ground beef into 12 thin patties, about 4 1/2 inches wide. Place on a baking sheet and refrigerate for at least 30 minutes to firm up. Preheat a grill to high and lightly oil the grates.
Meanwhile, put the bacon in a large nonstick skillet (it’s OK if the slices overlap — they’ll shrink). Turn the heat to medium and cook, turning occasionally, until browned and crisp, 15 to 20 minutes. Remove the bacon to a plate. Pour the drippings into a bowl and reserve.
Return the bacon to the skillet in a single layer. Drizzle with the maple syrup and sprinkle with 1 teaspoon pepper. Cook over medium heat, turning the bacon to coat in the syrup, until glazed, about 1 minute; remove to a plate to cool. Brush the cut sides of the buns with some of the bacon drippings. Mix the mayonnaise, ketchup, mustard and hot sauce in a small bowl.
Season the patties with salt and pepper on both sides. Working in batches, grill the patties until marked on the bottom, 2 minutes, then flip and top each with a slice of cheese. Cover and cook 30 more seconds for medium doneness. Toast the buns on the grill.
Assemble the burgers: Spread the mayonnaise sauce on the buns. Fill with the pickles, patties (2 per burger) and bacon.