Cheeseburgers with My Special Sauce and Orida Tater Tots

My plate:

I think that Orida Tater Tots are by far the best tasting available to me.

I boil the hamburger patties in pure water. I know to some boiling hamburger meat sounds unusual for some of you to do but you get great meat and if you don't mind more plump burgers it is great. Healthier,  too! Not that I'm into that kind of thing......

I boil my meat 30 minutes. I check it after the first 15 minutes to make sure that both sides are cooking well because if you have too little water or some other reason that the whole of the meat is not cooking you will need to turn it half way through the cooking time,  which should be right then if you check it 15 minutes.

You can drain the meat on a plate with paper towels under it to soak up the excess water or quick drain it by picking up a knife or fork and punch it through the meat and hold the patties one by one up over the pan to drain and when it's drained enough for you shake gently and fix your burger.

Now to explain the sauce.

Now take out the condiments! Mustard, mayonase,  and ketchup. If you want a little kick, add horseradish sauce.

Now with a spoon in a bowl mix your condiments together and blend them well. If you blend the Mayo with the mustard (I personally prefer French's yellow mustard) first without adding anything else yet you will get more of a kick out of it and a slightly different taste out of it. Now blend ketchup and the horseradish sauce if you chose to add it.

Next,  what I do is smother the bottom of the hamburger buns with the sauce. Lay a piece of sharp cheddar sliced cheese on the top of the buns. Put your burger down on the bottoms of the buns over the sauce side. Spoon the sauce onto the tops of the patties and quickly close (the lid haha) the top of the bun with the cheese over it and smush.

If you are not eating right away wrap them up in either tinfoil, wax paper or saran wrap, any appropriate wrapping because they sit really well in it and the heat makes it a better burger if it sits 5 or 10 minutes.

To joy! Angie

When the Power Comes Back On - Cheese...

White buttered rice with cheese and brown gravy on top, salt and pepper to taste.

To joy! Angie

Eating It in the Dark During Irma

Although I live in Upstate South Carolina I was disturbed by the first ever tropical storm warning issued for the state of Georgia and the realization that Tennessee would get what may have been their first hit by a tropical depression.

I have had experience surviving here without electricity for an extended period of time and in the hottest part of the hottest summer that we have experienced in a long time so eating without luxury or even preparation for an outage was already in my survival box of skills.

I ate a little along of non-salted salteen crackers (not my personal choice but they sufficed) and I grabbed a bowl of cereal and milk not to waste it before it spoiled and then munched on some cheese. Always use the diary up. I like to get rid of the milk no longer than 12 hours into the outage and next the cheese by day 2 1/2. Yogurt doesn't keep over a few hours so that is never a good choice. Cheese and bread,  also drinks like Kool-aid and tea won't keep over 12 hours and usually spoil. Gatorade,  on the other hand will keep for days without molding or spoiling. Canned food in heat will go bad in a few hours also and can poison you.

I like to keep potato chips,  peanut butter, crackers, snack cakes like oatmeal cream pies and moon pies do great. Canned or bottled sodas also do great.

Charcoal and lighter fluid are fantastic if you have access to unspoiled food. Tinfoil hats (haha) is a lifesaver cooking on the grill. But if you don't have one you can still survive.

Sliced cheese and blocked cheese, peanut butter, and crackers will sustain you more than you think. Use the 2 1/2 days rule on any cheese, though.

I may update this post later on.

To joy! Angie