I’ve been incredibly productive this week. I’ve surprised even myself. Way to go, me. Keep up the good work. I will, thank you. Summer may be hot, but all the extra light definitely gives me some energy. Things at work have been moving at a manageable pace, which is a refreshing change from the mania of the past few months (although I fully understand that nothing gold can stay), and I’ve been doing plenty of freelance work to keep myself occupied when I get home. Perhaps I occasionally overcommit myself, but that’s fine. I’d rather be too busy than bored, even if it feels like my head is sometimes spinning. Anyway, with the extra light and all, I have more time to shoot photos for the blerg, which lets me play catch-up if I procrastinate over the weekend. I can already tell I’m going to miss this when it’s winter again.
Farmer’s market cherries, my friend Lily’s dog Remy, bar cat and Kramer with a fancy new haircut.
While things have been good on that front, I did officially become an old woman on Tuesday night. No, it’s not menopause. Close, though. I called the police to report a noise disturbance. Who have I become? Whatever, I’m enjoying becoming old and grumpy. It suits me. Anyway, our upstairs neighbors have always kind of sucked. They have a private roof area and something about that area turns people into monsters. They’ve always been loud and obnoxious, but on Tuesday night they were having a party. On a Tuesday! Who are these people? They were screaming and jumping and playing music so loud that I thought it was coming from a park a few blocks away until I realized it was just an echo from two floors above us. Around 11pm, I finally called 311 to report them. I don’t know if it actually did anything, but it sure did make me feel better. Plus, I got a nifty little email from the NY police department stating that I made a complaint. I should probably frame it.
I had never tried a Cubano sandwich before I moved to New York, but they are delightful. Buttery bread pressed with ham, cheese, pickles and spicy mustard? Yes, please. When Vlasic asked me to make this Cuban style burger for their Farmers Garden program, I couldn’t believe I hadn’t thought of it myself. After you’ve almost finished cooking your burgers, just add a slice of ham and Swiss cheese to the top, let it get nice and melty, then add it to your bun along with some grainy mustard and plenty of pickles. It’s just the thing to have on a hot summer day, and is an excellent way to mix things up during your regular hot dogs and hamburgers barbecue. If you haven’t yet, make sure that you enter Vlasic’s Savor Simplicity sweepstakes, where you can win a $1,500 summer entertaining package! If you throw as many summer BBQs as I do, then you know what an awesome party that can ya’!
White wine summer time, more cookies, working at home and another crowded morning on the L train.
Just cook your burgers, add your ham and cheese and serve with plenty of pickles!
- 1 pound ground beef
- 2 teaspoon Worcestershire sauce
- 1⁄4 teaspoon salt
- ⅛ teaspoon ground black pepper
- 4 slices deli ham
- 4 slices Swiss cheese
- 8 Vlasic Farmer’s Garden Dill Chips
- 4 hamburger buns
- Whole grain mustard
- Lettuce/tomatoes, for garnish
- Mix together the ground beef with Worcestershire sauce, salt and pepper. Lightly form into 4 patties.
- Grill or broil the burgers until your preferred doneness, and just before they're finished, top each burger with a slice ham and cheese (you want to add the ham first, then the cheese, so that the cheese keeps the ham in place). Cook until cheese is just melted. If you're cooking the burgers on the stove top, you can better melt the cheese by covering the pan for a minute or so with a lid.
- Spread the top and bottom of buns with your desired amount of mustard. Place burgers on buns and evenly top with pickles. If desired, garnish with pickled peppers, lettuce and tomatoes.