I had just been doing my job: Sitting at a communal desk in a glass box in the corner of the Sun-Times office, writing “local” content for cities around America, most of which I had never even visited.
The last few years have seen no shortage of requiems written for the dive bar, or simply the kind of place that you might pass by without thinking much of it, but feel some sense of loss when you hear it’s closing up.
A few weeks ago, after enjoying a lovely dinner on the first night of our Hawaiian vacation, my wife and I returned to the restaurant parking lot and opened the doors of our rental car. The light inside the vehicle turned on, and less than a second later, my wife started screaming.
Welcome, everyone, and thanks for choosing Market 2 Millennials Co. I’m thrilled to be working with you all from Hardwick Sandwich Bags.
Excerpt from a haircut I got in my hometown right before I moved to New York City.
“I can’t for the life of me figure out why anyone would want to eat this stuff.”
Typically, jarred sauces like jams, preserves, and marmalades are made at the end of the harvest season, in the fall, in an attempt to secure the glut of perishable items for the hard winter ahead. Though we have barely begun the warm-eating season, springtime is actually a good candidate for sauce-making as well, because the produce of the springtime is so short-lived and delicate.