Three recent moments:
121.
For the second consecutive year I file for a tax refund, once again thanks to sizable capital losses. This is the reward for being a shoddy investor. If it weren't for losing money I'd save no money at all.
122.
Ellen is taking the Blue Line to O'Hare when she realizes she has forgotten the pattern to the baby sweater she is knitting. With an international flight ahead of her, she calls me to lament.
I ask for the name of the book and find it on Amazon. The book has been scanned into Amazon's searchable database, so I am able to locate the pattern. It's blurry but legible, and I take to dictating over the phone.
I squint to read. I'm at work. The last thing I want is for co-workers to hear me giving knitting instructions over the phone. I cup my hand over the phone and furtively look over my shoulder so I can toggle to a spreadsheet should anyone important walk by. I feel like I'm talking to my bookie.
It's jibberish to me. In the beginning I am a kindergartner, stuttering my way through the mysterious code: "Kay one open-bracket kay one pee one close-bracket until end of row. Kay five moss st three parenthesis three colon five colon five parenthesis kay next ..."
But by the time we get to the sleeves
And this is how I learn to knit.
123.
Ellen and I finally go to the new Hot Doug's (motto: "There are no two finer words in the English language than 'encased meats,' my friend.") We go on what we think will be the last cold Saturday of the year, figuring it's our last chance to beat the summer crowds.
(Hot Doug's, celebrated for its imaginative sausages and its fries cooked in rendered duck fat, has become quite the sensation lately, thanks in part to publicity from owner Doug Sohn defying the city's ban on fois gras. Pilgrims come from all over the Chicago area. Mario Batali was spotted there a few weeks ago. It's the Chicago equivalent of New York's Magnolia Bakery, except unlike the 45-minute wait for a $2 cupcake, Hot Doug's is worth every minute and every penny.)
We are wrong on both counts. Not only is it not the last cold Saturday, but it wouldn't matter anyhow: At 2 in the afternoon the line stretches around the corner.
We wait outside for 30 minutes. Ellen knits. I read. We take turns waiting in the car. Then we get into a vestibule, where we thaw for five minutes. We move into a second vestibule, where we wait another five minutes. Finally we get into the actual restaurant and can study the vast menu on the wall. The "game of the week" is a combination of elk and venison.
We split four sausages and an order of duck-fat fries. It's all outstanding. One of our sausages is a plain Chicago-style hot dog for control purposes. It may be the finest hot dog I've ever had. At $1.50, it's a steal. (This is the real gift of Doug Sohn: He doesn't rush his customers, and he doesn't try to squeeze every last dime out of them, as lesser men would be tempted to do. He may be a poor capitalist but he is a great American.)
As we leave, the line is as long as it was when we'd arrived. In the first vestibule, I say in a whisper loud enough to be heard by all, "I can't believe he ran out of hot dogs!"
It may be the first time people have their coronaries before stuffing their faces with sausage.