Damek.

Over the past few years I’ve started eating a little meat here and there, but only fish and fowl. But this summer I’ve started cooking more in an attempt to curb spending and liven up life. And the first few dishes I’ve learned use ground beef (for which I’ve substituted fake stuff successfully). But finally I got a craving, and an urge of “scientific interest,” to make hamburgers, fries, have some beer, and chill. To finally become a “true American,” as it were

And so, this Saturday, I did:

You’ll note a rather full array of condiments, but no fries since they were still baking as I took this shot. The burgers contained chopped onion, bread crumbs, garlic powder, pepper, and worcester sauce.

While I cooked, and music played, Alex pored over finances and the living room sat ready for us to settle in for an evening of food, drink and entertainment:

It’s been a good year so far, and things look up for the foreseeable future, despite some of its potentially hair-raising uncertainties. I’ll post more in the near and further future about all of it.

(Note to self: Next time — and, oh, yes, there will be a next time — better quality beef, some ground turkey for “comparison burgers,” no mayo since neither of us really cares, and fewer fries.)

This morning, after the night of excess, we had a nice brunch in the back garden at Doc Watson’s, a few blocks down 2nd Ave. from us. I had a warm grilled chicken salad with tomato & cucumbe, a mimosa and a half-pint of Harp Ale, and Alex had the smoked salmon hash browns with poached eggs and two mimosas. (Note to self, Alex doesn’t like poached eggs very much…)

We need to enjoy it while we can, since, as per recent discussions, we may not be living in Manhattan too much longer, “fingers crossed…”