The Eurovision Drinking Game

It’s Eurovision time! Tomorrow, Saturday the 13th of May, from Kyiv (the Ukrainian capital city previously known as Kiev), it’s that time again!

I’m afraid I haven’t had time for a full review and new 2017 edition of the Eurovision Drinking Game Rules – but here they are, freshly time-travelled from last year, for those of you asking for them (I have actually had requests. No word of a lie!).

For 2017, have a Special Brexit Booby Prize – any reference to Brexit, everyone downs their glass.

Country Skills for Modern Life

It’s Eurovision time again! Where has the time gone? I had almost decided to skip the traditional Eurovision Drinking Game Rules post this year, but Hubby convinced me otherwise. So, somewhat belatedly – sorry folks, I’ve been incredibly busy the last few months – it’s that time again! The 61st Eurovision Song Contest takes place tonight – yes, TONIGHT – May 14th 2016, in Stockholm. <whispers> And this year, I’m going to miss it! The pathos! The tragedy! So I need all you guys to play extra hard on my behalf, OK?

Before we go on, I must pause to welcome our American friends, who for the first time ever can watch Eurovision live on tv! How exciting for you guys! You are, I suspect, going to find the whole thing rather mystifying – don’t worry, just keep drinking, and you’ll find the disorientating effect of the contest itself is…

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BBQ Treats – home-made thyme and tomato beef burgers

A really good, home-made burger is such a treat, hot from the BBQ, under the grill or even pan-fried, when the ingredients are great you can’t go far wrong!  Making your BBQ burgers from scratch means you know exactly what’s gone into them, too, which is no bad thing.

Burgers cooking over charcoal

To make four generous sized burgers, you will require –

  • Ingredients ready for mixing1lb of good quality lean beef mince – don’t skimp and buy rubbish here, butcher’s is best!
  • Half an onion, finely chopped
  • Four or five sun-dried tomatoes, sliced up as fine as you can
  • Two garlic cloves, minced
  • One and a half teaspoons of dried thyme
  • Half a teaspoon of chilli flakes, and
  • A generous pinch of black pepper

Ready to cookMix all the ingredients in a bowl, mushing them together with your fingers until they combine.  Then divide into four and shape by hand into thick burger patties.  If you have the time to return the burgers to the fridge for an hour or so, this will just firm them up a bit and reduce the risk of them falling apart on the grill.  If you’ve made more burgers than you want to eat today, interleave them with greaseproof paper before putting them in a bag, and they’ll keep in the fridge for a couple of days, or can be frozen.

When you’re ready to start cooking, place your burgers gently on the BBQ grill, and cook through nice and slowly – resist the temptation to move them or turn them until the bottom is cooking well.  Interfering with them too soon is the best way of losing your hard-earned burger into the charcoal!

Then, enjoy in a nice fresh crispy burger bun with a good dollop of sun-dried tomato ketchup, and a generous handful of salad leaves.  The thyme adds a lovely aromatic note, and the tomato a delicate sweetness to the meat that I think you’ll find rather pleasing!  I love to eat these burgers outdoors, with a cold beer or a nice crisp glass of dry white wine.

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