I truly appreciate the fact that I was born and live in an urban environment. A lot of people aren’t accustomed to getting drunk on the train before a venue, sneaking blunts in the cross streets during midday, 24-hour train service, unlimited rides on the train, being able to sleep while you commute, crowds, 24 hour food, etc…. These kind of things are really invaluable. If I lived down south or so, I would have to run to the club at 10, because it’ll be closed by 2 and hope that the 7/11 has still has chicken fajitas and slim jims at 3am, as I drive there drunk to get there….
I know all the lushes out there are with me, they would co-sign, but they’re too twisted to speak.
I’m not saying get wrecked before the party, I’m saying get loose and save some dough. (Segue: eat some dough before you drink, you’ll thank me in the morning.) Clubowners/bartenders are crazy these days, I don’t think they know it’s still a Recession. They’ll charge you $26 for a watered down Long Island iced Tea and look at you with a straight face like that’s how it’s supposed to taste for that price. Kill yourself. I tried to get the thing that’s all liquor and I’m still sober, I calling Shenanigans on all NYC club/bars. How about I hit up the liquor store on my way there and “get right” for $10.89. That’s what twist caps were made for: me mixing vodka and tropicana in a phone booth on 23rd street.
Post Script:If you get too drunk, you will be the one under the coats drooling on your shoulder in the corner. Ease up…and remember, in Winter, you might not feel that drunk outside, but when you get inside and it’s warm, you’ll feel it for sure.
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Usually I confine my chefery to the weekends, but of course, it was Thanksgiving so I had to go IN. And I love Italian and Italian-inspired dishes. I made a couple of dishes to take a friends place. I was supposed to make a mac and cheese and a lasagne or ziti dish, but those options are just too regular and expected for me. I like the lesser-used pastas, like these two. I used that velveeta and whole wheat rotini in for both of my concoctions. Most Italian food have all of the same components: pasta, a sauce and a cheese or two.
For the “mac and cheese” one, I used extra sharp yellow and white cheddar cheese, some Italian seasoning, smoke bacon crumbs on top with a little bit of shredded mozzarella also. For the “ziti-like” dish I made the most delicious spaghetti sauce in recorded history. I cut up red and green peppers, onions and garlic. There was ground beef and hot and spicy Italian pork sausages diced and added, as well. I let that simmer while I tended to other things. Cutting seven or eight blocks of cheese is Real Life… I mean, the mozzarella’s a little soft, but the cheddars are a bitch (I better get a grater before I get carpal tunnel syndrome) *Time to lay the second dish, it’s just like if it was lasagne: layers baby, layers* Everything’s in the oven or oven-bound and I have a lot of extra pasta, I see I’ll be eating this til December and I don’t mean 12/01 or 12/05 or anything… Read more…
I might be mixing up my music themes a bit, this is definitely a NYC song, but it’s a hardcore THROWBACK. This vid has 90s written all over it: the Cross Colors and South Pole gear; Mary was still wearing hear “coke shades,” Meth just got his eye fixed, but still rocking nappy corn rows… This takes me back to bus passes, music on The Box, and New York Undercover with their music guest at the end of every show. This kind of look like a New York Undercover cut-away.
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