(Jon-without had a challenging day at the office, and Boomer fixed him up with a Bourbon Sling from the Happy Hour Menu to ease into the Holiday weekend. He didn’t stay with that drink long, but you have to admire how he looks with an elegant glass in his hand, don’t you think? Photo Socotra).

You could feel the town flushing out even as the roar of the motorcycles rose out on Route 50. Anyone with brains was out of town- knowing that all sorts of people were going to be coming in and making travel to the District impossible. What with the revelations about the VA and the delays in care that have killed some of us, there is a certain poignant quality to this Memorial Day.

I had a bunch of preparations in various states of completion. I had to find the pool pass in order to be first in the pool- Milos was out there this morning, vacuuming, and I asked if I could jump in an hour early and get it out of the way. He grinned, his English a little rusty from being back in Poland for the school year, and he said it was OK.

The water was not as cold as the air, but it was still 63 degrees this morning. I jumped in and almost jumped out again as fast, but it is done. The dozen-year streak is intact, and life is good. The Season is now started.

Meanwhile, the usual suspects were at Willow last night, and I wanted to share some of the other stuff going on. The Government dropped two major solicitations, and Jon-without bemoaned the fact that the short deadline was going to ruin this weekend and the next.

“They didn’t even release them until a lot of people were on the road out of town.”

“Always works like that,” growled Jim. “They get the weekend, and if you don’t like it, then don’t do business with the Government.”

“I remember that,” I said. “A Memorial Day weekend a couple years ago we had fie proposals going simultaneously. The Government had to get the money obligated or they would have had it taken away. It is just the way it works.”

“Sort of like the civilians getting Veteran’s Day off whilethe Vets have to work?”

“Yeah, something like that. Bastards.”

Chef Robert always likes to come out early in the evening and work the crowd. He appeared in his go-to-hell cooking baggies and shook hands all around. He is a very talented and gracious man, who also raises pit bulls. If he knows you, wonderful things can happen. He whipped up this broiled short-rib and cheese Philly Steak on request.

We were talking about food with Boomer, and Barrister Jerry got to talking about fried chicken, the pluses and minuses, and Boomer talked about how to cook collard greens to go with it, and cornbread and pone, and this is what Robert sent out from the kitchen:

Jim was drinking Budweiser, of course, but Boomer the Bartender mixed up a batch of sangria, and what is not to like about that?

Chef Robert is in his element, whether he is cooking surf or turf. This is the broiled salmon being devoured by the distinguished attorney.

I may grill down at the farm this weekend- but I think I am going to avoid the motorcycles and hang out with my Polish pals at the pool today.

Have an excellent weekend- and rev it up to start the season. Enjoy the time off, if you get some. And remember why we have this holiday, and why it has the name it does.

Copyright 2014 Vic Socotra
www.vicsocotra.com
Twitter: @jayare303