..you gotta get high fat'ish hamburger. 80%/20% is as good as it gets generally and is perfect for purposes of this post. Grill it on high heat to set the food toxins. Sadly, the second is my secret sauce perfected many years ago in the trials and tribulations of bar cooking at a place famous locally for its hamburgers. If I told ya what was in it, I'd be killing you with high cholesterol so.....

After that, it's good kaiser buns toasted on the grill with butter, good local tomatoes, avocado, thin diameter slices of sauteed portobello mushrooms, romaine lettuce, and good pickles (I prefer sweet pickles).

Caution: by grilling your fatty burger at high temps you may be exposing yourself to Advanced Glycation End Products, Heterocyclic Amines, and Polycyclic Aromatic Hydrocarbons. Still, a good burger once in awhile, well, it's hard to beat.

But I digress. Boatwork is over for the immediate future, called on account of weather and travel to Guatemala for December. It's cold, it's windy as heck, it may snow....so far so good on my structure but I got another tarp today and will be double tarping the boat on the trailer. BAck at it in January...if the plane or Guatemala don't get me.