Avacado Bacon Burkey Turgers

Going on more than three months into this here pandemic and not being able to have my favorite fast food burgers, I have discovered I no longer crave the bad for the heart/cholesterol/weight fried, salty vice. Crave, as in wanting it and eating it every day. Seriously, six days out of seven. If a burger could be had once or twice a month, that would be okay with me.

Not having the local fast food chain's Avocado Bacon Burger doesn't mean one can't be made at home where it has to be slightly more healthy than the one purchased. Just eliminating their fantastic fries and spicy mustard already makes my burger more healthy.

Modifications Made:

The local joint makes their burger on buttered and grilled Texas toast, with American cheese, a quarter pound 100% beef patty (so they say), using the thinest bacon and avocado slices known to mankind, topped with a creamy pepper sauce, tomatoes, and onions.

This table made their burger on a standard run of the mill unbuttered or un-grilled hamburger bun, with Swiss instead of American, third pound turkey patty instead of beef quarter, thick pepper bacon and slightly smashed avocado, mustard instead of creamy pepper sauce, and lettuce instead of tomatoes and onions.

Scaled for Likability: Good

They were not my beloved Avocado Bacon Burger from the local food joint but they were just as ridiculously messy to eat and plenty tasty.

Use of Texas toast as it turns out is key to the burger along with the creamy pepper sauce. Gonna have to do some research into the sauce as I am sure it mayo based. The mustard was good but the creamy pepper would accent the cheese better. Provolone would have been just as good as either Swiss or American but not Cheddar or Havarti. If Cheddar was used, the mustard would be kept. The best addition was the lettuce as it gave the whole burger a nice crunch layer. Iceberg lettuce leaves were used but butter, arugula, or shredded iceberg would have been better. Swapping turkey for beef was undetectable with all the flavor layers.

Lots of room for improvement. Since there is no end of this pandemic in sight, there will be lots of time to master the Avocado Bacon Burkey Turgers (Turkey Burgers).

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

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