March 16, 2006

Burger Time

I've just wrapped production on SuperTools, a series for The History Channel which airs on Sunday from 8 PM to midnight. You can catch the fruits of my very intensive labor at 11 PM, when my episode airs. Work on the show was grueling at times and it affected not only my posting here but my writing in general and my physical health. I spent most of this morning in bed suffering the effects of a killer migraine headache.

Yesterday I was able end my last day early enough for a celebratory lunch of two mini burgers, onion rings, and a vanilla shake at Pop Burger. You wouldn't think that such a simple meal would be so satisfying, but a midday burger run is one of my favorite pastimes in New York. Rather than a lunch at any of the salad and sandwich places frequented by so many workaday joes, I love eating something as simple and at the same time decadent as a burger. Now free from the cubicle-based chains that bound me to my office, I'm declaring the next two weeks Burger Time. And what a time it will be.

I'll be in midtown late this afternoon and may hit the Burger Joint at Le Parker Meridien Hotel for a pre-dinner dinner. (L and I have regular dinner date plans each Thursday which I routinely ruin by my inability to resist the pull of the Joint's juicy burgers.)

All of this can be considered training for next week's main event, the re-opening of Shake Shack in Madison Square Park. I may make an event of it, skipping breakfast so I can be at the front of the line to place my order for a shack burger, fries and a caramel shake when the shack opens at 11 AM. Here's hoping for good weather.

On the book front, I've heard a rumor that there is a small blurb about the book iin the April/May issue of Modern Bride. I haven't gotten around to picking up a copy, but if you have seen the issue and can confirm this rumor, please let me know.

Posted by Doug at March 16, 2006 01:28 PM
Comments

Doug,
You (and many of your readers) may already be familiar with www.ahamburgertoday.com (from the good folks who bring you SliceNY), but for those who aren't, and also enjoy the culinary delight of cooked ground beef between bread, it's definitely worth a read.
Chris

Posted by: Chris at March 17, 2006 06:51 AM