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Michael Milhaven is a producer at American Morning
It seems like yesterday I was on the beach, planning my 4th of July. Now, it’s officially fall and pretty soon I’m going to have to be finding convenient excuses for why I haven’t raked the lawn.
This also means that the kids have been back to school for a few weeks now and the reality is just beginning to sink in: that means at least nine more months of school lunches.
It’s bad enough you have to pry your sleep-deprived cherubs out of bed, feed them a healthy breakfast, get them dressed, help with that last-minute homework assignment they “forgot” and get them out the door to school on time. But crammed in to that chaos you also have to find time to make them a healthy lunch?!
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On Labor Day weekend, what better way to say goodbye to summer than with one last barbecue, and what says summer better than hamburgers? (Even for those of us who still use our grills deep into winter).
I’m not talking about those pre-made, pre-packaged, frozen-thawed-refrozen meat discs. I mean a real, honest-to-goodness, freshly-ground burger, the way nature intended.
Okay, I can hear you now: they’re too much work, they make too much of a mess, I don’t have the fancy equipment you need and besides, they taste as good as the burgers I make with that big lump of pre-ground meat.
Let me dispel a few of those myths.
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