That, my friends, is the key to being prolific -- boring and prolific.
Making the most of the summer coming to an end we made a salad of heirloom tomato, onion, Danish blue cheese, baby greens, balsamic, olive oil, salt, and pepper.
Hot dogs, folks. Hot dogs. I don't mean to brag but I am a master of grilling hot dogs. They just come our perfectly. I don't rank myself highly in too many areas but in the art of hot dog grilling I may be one of the greatest in the world.
For toppings we went with ketchup, mustard, chopped onion, relish, and celery salt. This is, in my opinion, the best way to serve up hot dogs. Not the only way, just the best.
For beer I had the final of the four beers Jen brought home from L'Alchimiste in Quebec. This was an India Pale Ale but, like a lot of IPAs I've had recently it wasn't particularly hoppy. It was actually very good but I'm surprised that all of these pale ales aren't really that pale anymore.
When I was a youngster our pale ales were pale. Period. You could see clearly through them. Now, apparently, any copper-colored ale can be called pale. It's a disgrace I tell you. A disgrace!
What is the world coming to anyway? What's next? A light-colored porter?