Jalapeño-Onion Smash Burgers These Jalapeño-Onion Smash Burgers bring together the heat of jalapeños, the sweetness of onions, and a juicy beef patty in a deliciously crispy burger. Ingredients 3 tablespoons mayonnaise. 1 1/2 tablespoons ketchup. 1 teaspoon Worcestershire sauce. 1/2 teaspoon black pepper. 1/4 teaspoon garlic powder. 1/4 teaspoon kosher salt. 1 1/2 pounds high-quality 80% lean ground beef. 1 teaspoon canola oil. 1 large yellow onion, very thinly sliced (about 2 cups). 1 large jalapeño chile, very thinly sliced (about 1/2 cup). 1 1/4 teaspoons kosher salt, divided. 3/4 teaspoon black pepper, divided. 4 American cheese slices. 4 soft hamburger buns, split and toasted. Instructions Stir together all burger sauce ingredients in a small bowl. Cover, and chill until ready to use. Divide beef into 8 (3-ounce) portions, and shape each portion into a loose ball; place on a plate. Cover, and chill while preparing grill. Cut a 3-inch square of parchment paper; set aside. Preheat grill to high (450°F to 500°F); place a large cast-iron skillet or griddle on the grill to preheat. (Alternatively, heat a large cast-iron skillet or griddle on the stove over high.). Drizzle skillet evenly with oil. Working in batches if needed, arrange onion slices in 8 small mounds (about 1/4 cup each) on the skillet, spacing at least 2 inches apart. Top onion mounds with jalapeño slices (about 1 tablespoon each), and sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, undisturbed, until onions are beginning to brown, 30 seconds to 1 minute. Place 1 meatball on each onion mound. Top with parchment paper square, and press firmly to flatten, using a sturdy spatula or burger press, to form a 4-inch-wide patty; remove parchment paper. Repeat process with remaining meatballs and onion mounds. Sprinkle smashed patties evenly with remaining 3/4 teaspoon salt and remaining 1/2 teaspoon pepper. Cook, undisturbed, until patties begin to crisp around the edges, 2 to 3 minutes. Flip patties so that the onion-jalapeño mixture is on top. Place 1 cheese slice on each of 4 patties. Continue to cook until patties are well browned and cheese is melted, 1 minute and 30 seconds to 2 minutes. Top each cheese-covered patty with a plain patty to create 4 double stacks. Transfer each stack to a bottom bun. Spread about 1 tablespoon of burger sauce on each top bun; place on top of patties. Serve immediately. #SmashBurger #burgers #yummyfood #foodie

🍏 Fried Cinnamon Apple Rings 🍩 Ingredients: 4 large apples (e.g., Granny Smith or Honeycrisp) 1 cup all-purpose flour 1 cup granulated sugar 1 tablespoon ground cinnamon 1 teaspoon baking powder 1/2 teaspoon salt 1 large egg 1 cup milk 1 teaspoon vanilla extract Vegetable oil for frying Optional: powdered sugar for dusting Instructions: Prepare Apples: Peel and core the apples. Slice them into 1/4-inch thick rings. Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, cinnamon, baking powder, and salt. Prepare Batter: In another bowl, beat the egg and then mix in the milk and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until you have a smooth batter. Heat Oil: In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until hot (around 350°F or 175°C). Coat and Fry: Dip each apple ring into the batter, allowing excess to drip off. Carefully place the battered apple rings into the hot oil. Fry in batches, turning occasionally, until golden brown and crisp, about 2-3 minutes per side. Drain and Dust: Remove the apple rings from the oil and drain on paper towels. Dust with powdered sugar if desired. Serve: Serve warm and enjoy the crispy, cinnamon-sugar goodness! #FriedAppleRings #CinnamonApples #FallTreats #FriedDesserts #AppleRecipes #SweetTreats #ComfortFood

Audre Lorde (1934-1992) Audre Lorde was a lauded writer and poet known for her radical honesty and fight against racism and sexism. Self-described as a "Black, lesbian, mother, warrior, poet," Lorde wrote often about the intersections of her identities. After earning both a BA from Hunter College and a masters from Columbia University, Lorde spent the 1960s working as a librarian in New York. In the 1970s she worked as a poet-in-residence at Tougaloo College in Mississippi and began publishing poetry collections. The works were informed by the intersections of race, class, and gender, and became increasingly more political. Some of her most famous works are "The Master's Tools Won't Dismantle The Master's House" and "Martha." Lorde passed away in 1992; her first full biography, Warrior Poet, was published by Alexis De Veaux in 2006.

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