Pork Sale = Chorizo and Dumplings

Last week I coarse-ground a 4lb chuck roast because I craved a fat, juicy cheeseburger. Instead of that, I made sweet and sour meatloaf immediately. It was so good that when it was gone the next night I made another one. And quickly froze all the rest of the beef so I'm ready for chili when the next cold front hits.
Friday night, with Christmas carols by dead people blasting from the radio, 3lbs of pork sirloin was handled more efficiently. It was ground coarse then ground medium to make chorizo and pork dumplings.

Today's lunch was a chorizo burger on honeywheat/oatmeal/chopped almonds/sesame seed bread that was spread with whirred pintos and mayo, topped with live Romaine and arugula. Mmmm-mmmm, this was my fat juicy hamburger.

All I forgot was some pickled carrots but chunks of them were cooked in the pintos. Will try some in chorizo and scrambled eggs in the morning.

Offensive as decorations and sales are this week, Friday's Christmas tunes helped with the next stage which becomes tedious (like old music redone by young people who scream the lyrics!). At 1 heaping tsp per dumpling, you can see I'm going to make 100. 80 will be frozen. Costco's are very good but why pay $20 for 60 of them when homemade are $6 per 100?

It's like a tamale line but less intense.

Dinner was a double order but I had to test a few. Yes, that's salsa in the ginger sauce. So?