I should be in bed. Dinner was late but tasty. So tasty in fact, I thought I'd share the recipe.

	Buy thin sliced beef round or ribeye or presliced bulgolgi from the Korean store.
	Marinate in soy sauce. Preferrably sem-pyong guk (gook) gan-jang. (That's soup soy sauce by the Sem-Pyong company). One part soy sauce for one part water. Enough suger to sweeten the mix (I dip my finger in and taste it. Mmmm ... unsanitary). Too much garlic and a ton of chopped scallions. Pepper. And lots (at least 2 table spoons) of sesame oil for that nutty falvor
	Marinate for a day (or two hours) and then let's get ready to saute (or broil at 400F)
	The secret to good bulgolgi (besides marinating for at least 2 hours) is slow cooking over a low flame.
	Of course, I don't have the patience for that
	Ahhh, ready to eat!

:: So, on Saturday, after the post office, I decided to walk along 34th Street and see if I could get a good shot of the Empire State Building. Most of them came out blurry. But it was it up in this nice eerie blue I had to try. I think it came out nice.