Now that Labor Day weekend has passed, it’s time to relax and enjoy the remainder of summer before it fades away and becomes autumn. I hope you had a wonderful Labor Day weekend. Me and the Missus really enjoyed the Burgers and Brews out on the North Shore Pavilion, with some excellent burgers… not as good as the charbroiled bacon cheeseburgers at Deep Creek Drive-in, but close.
Labor Day marked the closing of the beaches at Lake Gregory until next summer. I’ll sure miss those bikini-clad beach babes, you know, the ones that sometimes migrate to Lake Arrowhead and find out that they can’t swim in the lake. “Why can’t I swim in your lake,” complained little Miss McGill, who calls herself Lil, but everyone knows her as Nancy. (Thank you, Rocky Raccoon!)
Well, Miss McGill, it’s because it’s a private lake for the rich and famous, of which you are not.
She was afraid to come out of the locker, she was as nervous as can be. She was afraid to come out of the locker, she was afraid that somebody would see… Two, three, four, tell the people what she wore! It was an itsy, bitsy, teenie, weenie, yellow polka dot bikini, so in the locker, she wanted to stay. (“Itsy Bitsy Teenie Weenie Yellow Polka Dot Bikini – Brian Hyland – 1960)
So, whatcha gonna do now? Well, first of all Miss McGill, you might as well pack up your itsy, bitsy, teenie, weenie, yellow, polka dot bikini and put it away until next summer, because Lake Gregory is closed to swimmers until Memorial Day next year.
Speakin’ ‘bout burgers, I make a pretty mean bacon-cheeseburger, if I do say so, myself, which I just did. So, I lit up the barbie the other night and conjured up some bacon-cheeseburgers for me and the Missus. At first, I feared the neighbors would complain about the smoke, but you really couldn’t tell the difference between my smoke and the smoke from all the fires burning around these parts.
To make a proper bacon-cheeseburger, you start by prepping the sesame seed buns by slappin’ some butter on them and stickin’ them in the broiler for a few minutes, until the butter is melted into them and they’re golden brown. Then, you baste those buns with some thousand island dressing. Meantime, the burger patties are made from ground beef that’s not lean, cause the juices from fat dripping onto the glowing coals impart that char-broiled flavor that I relish. And, speakin’ of relish, l always slap some onto the burgers when they’re ready to slap onto the buns. Come to think of it, you could slap your own buns. Whilst all this is going on, cook some Hormel Black Label bacon, and make sure you have some sharp cheddar cheese to affix (I got tired of saying “slap”) upon the burgers, and have some fresh, crisp iceberg lettuce on hand to plop upon the burger patties (I got tired of saying affix) after you’ve added the ketchup, some call it catsup…what’s up with that? And all the other condiments you plan to pile onto those suckers. Now you’re ready for a bacon-cheeseburger feast. Bon appétit!
Keep it flyin’,
Uncle Mott
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