The book advance for the second book arrived. I won't say the amount, but it's more than a junior Marine makes in a month. The fact that WORDS are worth more than military pay is surreal and slightly guilt-inducing.
Ryan's response: 'So you're the breadwinner now?'
'I'm the bread-BAKER. You're the bread-winner. I just also win some bread on the side.'
The advance goes into savings — the house fund. Every dollar from writing goes toward the dream: a house with counter space. A place to stay.
Caleb came home with a library book about marine biology (not Marines — MARINE biology). He's expanding beyond dinosaurs.
'Did you know there's a CLOWNFISH, Mama?'
'Like Nemo?'
'NEMO IS A CLOWNFISH! Did you know that?'
Everyone knows that. But the joy of a five-year-old discovering something isn't diminished because everyone else discovered it twenty years ago.
Hazel is eighteen months and her vocabulary is exploding: mama, dada, jet, no, more, cracker, Cay-Cay, and a new one: 'cook.' She says it while pointing at the stove. The second child to learn 'cook' as an early word. The kitchen legacy continues.
Made shepherd's pie tonight. Ground beef, mashed potatoes, vegetables, cheese. Eight dollars for a family of four with leftovers. The military wife special.
The advance. The savings. The house fund grows.
Nights like this one — where the advance hits the account and the savings goal feels suddenly real — deserve a dinner that’s as grounding as the moment itself. When I’m cooking for a family of four on a budget and still want something that feels like a meal, I go back to simple, satisfying, and filling. These pork burgers are exactly that: honest food, made with care, for the people at the table who make the house fund worth saving for in the first place.
Pork Burgers
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 1 1/4 lbs ground pork
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 burger buns
- Toppings of choice: lettuce, tomato, pickles, mustard, mayo
Instructions
- Mix the patties. In a large bowl, combine ground pork, garlic, Worcestershire sauce, smoked paprika, onion powder, salt, and pepper. Mix gently with your hands until just combined — do not overwork the meat.
- Form and rest. Divide the mixture into 4 equal portions and shape into patties about 3/4 inch thick. Press a slight indent in the center of each to prevent puffing. Let rest at room temperature for 5 minutes.
- Cook the burgers. Heat a cast iron skillet or grill pan over medium-high heat. Cook patties for 5—6 minutes per side, until the internal temperature reaches 160°F. Avoid pressing down on the patties while cooking.
- Toast the buns. While the patties rest, place buns cut-side down in the pan for 1—2 minutes until lightly golden.
- Assemble and serve. Build burgers with your preferred toppings and serve immediately.
Nutrition (per serving)
Calories: 420 | Protein: 26g | Fat: 22g | Carbs: 28g | Fiber: 1g | Sodium: 520mg
About the cook who shared this
Rachel Abernathy
Week 393 of Rachel’s 30-year story
· San Diego, California
Rachel is a twenty-eight-year-old Marine wife and mom of two who has moved five times in six years and learned to cook a Thanksgiving dinner with half her cookware still in boxes. She married young, survived postpartum depression, and feeds her family of four on a junior Marine's salary with a freezer full of pre-made meals and a crockpot that has never let her down. She writes for the military spouses who are cooking dinner alone in base housing and wondering if they're enough. You are.
