What I eat (and drink) as a 26-year-old bartender living on $50K in Brooklyn, NY.
on the way . We read and snack, but more than anything else, we people-watch. The weather has brought a huge crowd to the park—it seems like everybody and their dogs are here.nearby. We stop here often enough, so we have our reusable bowls that grant us the exhilarating power of a free topping. I order one of their special salads, Tokyo Supergreens with tofu plus chickpeas .
We get back to her apartment. She toasts three slices of whole wheat sourdough. I slice the tomato in thin slices and salt them with Maldon sea salt flakes. We each eat a slice—quality assurance. We make avocado toast with tomato slices, coated in more salt flakes, black pepper, olive oil, a dash of crushed red pepper. I grace one of the slices with Crystal hot sauce. A little variety is always nice. We enjoy them outside and I head home with plans to hit the gym before my shift.
Meanwhile, it’s jazz night at the bar. The house band’s bassist called out sick. No problem. The pianist plays bass with his left hand using a beat pad, while his right hand mans the electronic keyboard, emitting some interesting, wavy synth sounds. The drummer is responding to the lack of a proper bassist; his sticks are wandering. He uses the metal railing to his right and the wall to his left as part of his extended drum set.
I have a Galanz Retro Microwave. It's a blue vintage-looking microwave that, for some inexplicable reason, I have seen on @stoopingnyc’s Instagram page like three times. Why would anybody want to give away this lovely microwave? It’s cool-looking! Well, let me tell you more about it. The interior glass tray never locks quite in place. The glass turns, the wheels move, but it just slightly scrapes as it rotates. You ask: Is this scraping audible? Why yes, it is.
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