Have a Coke Day

It’s National Have a Coke Day. That would be great, if I liked coke. I don’t. In all fairness to coke, I’m really not a fan of sodas to begin with. We didn’t drink sodas as a kid. Root Beer with Pizza after a Little League Game or an occasional RC Cola with a burger. We were more a Kool-Aid bunch. It was cheap, and sweet.

When I do have a soft drink, it’s usually Pepsi. Pepsi is sweeter than Coke. Coke is something I occasionally cook with or drink when there is no other choice. McDonalds is exclusively Coke Products, just as Taco Bell serves up Pepsi. Since I’m not one for sodas, it would be silly to promote soft drinks here.

That said, what goes great with a soft drink besides a big thirst? A burger, of course. There sure are a lot of burger recipes and burger joints and all things burger in this world. More and more the folks that live in California either need to win the Lottery or learn to make burgers at home. We’ll see what happens when it all shakes out, but as of April 1 (April Fools Day – seems fitting) fast food workers in the state have a new minimum wage – $20.00 an hour. But only if you are flipping burgers at McDonals or making Pizza at Dominos. Everyone else working a minimum wage job apparently isn’t worth the $20.00 an hour rate. When will people learn that raising minimum wage does not give minimum wage earners greater buying power – it just raises the cost of living. Pizza places in California let their delivery drivers go. Fast food chains are lerning to get by on a skelton staff, all while raising the cost of their products. Order a Big Mac, Fries and a Coke, you’re shelling out twenty bucks plus tax. It adds up quick for a family of four. Recently Hubby, Kiddo and I went to our favorite Irish Pub, which isn’t affected by the wage hike since it’s a sit-down restaruant and not fast-food. Appetizers, Hard Cider, and the most amazing burgers so big they are served with a knife was just a little more than driving through a McDonalds – with a much better atmosphere.

That’s my rant for life in California for today. When Hubby’s ready to retire, we are so out of here. He’s leaning toward Texas because it’s warm. I like the small towns of South Dakota. But then again, I’ve never lived in the snow. Hubby grew up in Wisconsin, and knows a thing or two about cold winters. So I get the feeling, when the time comes, we’re Texas bound.

In the meantime, I’d just as soon explore the gold mining communities of California, then come home and grill up some awesome burgers. Maybe even serve them up pool-side at our neighborhood community pool. Yeah, community pools aren’t generally appealing, I know. But our neighborhood is small, mostly retired folks. So the pool gets little use. There are many an afternoon when it’s just Hubby and I enjoying the pool. All the pleasure of a private pool without any of the maintenance or upkeep. Works for me.

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TGIF Jack Daniels Burgers
Jack Daniels Glaze
1/4 White Onion
3 Garlic Cloves
1 cup Water
1-1/2 cups Pineapple juice
1/2 cup Teriyaki Sauce
2 tablespoons Soy Sauce
2 cups Brown Sugar
1/4 cup Lemon Juice
1/4 cup Jack Daniels Whiskey
1/4 teaspoon Cayenne Pepper

Peel and finely mince onion. Peel and finely mince garlic. Set aside until ready to use.

In a large saucepan over medium heat, combine the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar. Bring to a gentle boil. Stirring occasionally. Once boil begins, immediately reduce heat to a low simmer.

Add minced onion, minced garlic, whiskey and Cayenne Pepper to the glaze. Let simmer for about an hour or until mixture becomes a syrup and is reduced by half. Do Not allow glaze to boil as it thickens to avoid burning the sugars.

Sirloin Burgers
1 Beefsteak Tomato
1/2 Red Onion
6 Green Leaf Lettuce Leaves
2 lbs Ground Sirloin
Kosher Salt to taste
Black Pepper to taste
6 large Hamburger Buns
Hamburger Pickle Chips, optional

Slice tomato into nice rounds for the burgers. Slice onion in half, peel and thinly slice into slivers. Break off lettuce leaves, rinse and pat dry. Hold in the refrigerator to keep cold and crisp until ready to serve.

Divide ground sirloin into 6 equal portions about the size of a tennis ball. Very gently, round out each ball; then flatten to create patty. DO NOT over-work the ground meat.

Gently press thumb into the center of each patty to create a slight indentation. Season with salt and pepper.

Heat grill to high heat. When ready, place burgers on the hottest part of the grill. After 5 minutes or so, juices should begin to fill the divots in the top of the burgers. This indicates that the burger is cooked in the middle, and should be ready to flip.

Gently flip burgers grill for about a minute more before bursting on the Jack Daniels Glaze. Let cook for 2 more minutes.

Keep burgers tented to rest while the buns are readied. Brush extra glaze to the bottom of each bun, then add burgers and all the desired fixings.

Enjoy with fries and a soda.

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Heaven and earth are full of Your glory.