After a year of married life in Barcelona, it’s time for turkey and pumpkin pie (if the flu will let me keep it down). Before that though, a quick thank you to friends Gemma and Anton, owners and rock star chefs of Els Tremolencs restaurant in la Garriga, who closed down their dining room last weekend to feed a pile of buddies a feast of canalons, roast chicken, and chocolate mousse cake.

Somehow I lucked into this crowd, so I guess as they say here I must have una flor al cul. That’s Catalan slang for being lucky (literally, I have a flower in my butt). In a few days I will have a turkey in my stomach. That’s American slang for Happy Thanksgiving, everyone!

Anton’s canalons. Boom.

As an interactive feature, this anatomy of the perfect cheeseburger from the NY Times doesn’t really cut the mustard. It offers some rollover hot spots describing the attributes of a fantastic burger and some links to recipes for tarragon pickles and brioche buns. Other than that, it looks like the designers in the multimedia department were tired after building the massive Michael Jackson interactive timeline and had little energy left for this tasty snack of a graphic.

But who cares about the design? This graphic is simple, but in my opinion, so is the perfect cheeseburger. As a side dish, read the accompanying article and enjoy!