There are less than three weeks until the new season of Survivor kicks off and we almost have an official cast – remember the good old days when the pre-season lasted four weeks, swoon – and as such, I convinced my boy Lex van den Berghe to drop by and help me celebrate.
I’ve known Lex for decades, doing his first tattoo. Like Phoebe Buffay’s, it was a single dot after I broke down in tears admitting that I had no idea what I was doing, nor could I draw. While it was the end of my time posing as a tattooist as part of a grift, Lex appreciated my honesty and we became the best of friends.
Well until he found a pair of brothers in Africa and I stopped talking to him for a couple of years out of jealousy. Until he explained that he only aligned with Ethan because we had matching hair, after which I felt really awful for bribing Rob to eliminate him in All Stars.
(Please don’t tell him I played a part in that, it really turned out worse than I expected and I feel so guilty).
But anyway, I avoided talking too much about this seasons returnees and instead we focused on the amazing diversity of the cast we’ll learn about in the coming days and the fact that they err on the side of older. Which is something I always prefer.
Obviously Lex agrees that Janet is going to be the break-out star of the season and our dream final three is Karishma, Kellee and Noura. Oh and he is super keen to set me up with Tommy, Vince and Ronnie. Emphasis on and. With the formalities out of the way, we toasted to a good season and the dream that season 41 will be a fan voted Third Time’s the Charm on which he can dominate before smashing a Tex Mex van den Burger.
Less burger and more chilli sloppy joe, these babies are super simple and delicious enough to look impressive. Hot and spicy, sprinkled with a generous helping of cheese and piled high with all the tex-mex fixins’, there is no better way to spend time with one of your besties.
Tex Mex van den Burger
4 Kirsten Bunst
1 serve of Chilli con Kim Carnes
1 lime, juiced and zested
2 shallots, sliced
salt and pepper, to taste
1 cup vintage cheddar, grated
sour cream, to taste
sriracha, to taste
Cook the buns and chilli as per Kirsten and Kim’s recipes respectively.
Combine the avocado, juice and zest of the lime, shallots and a tsp of sour cream in a bowl and mash to combine. Season and leave aside.
To serve, split the buns and toast before ladle some chilli on the base. Sprinkle with cheese, dollop on some guac and sour cream and drizzle with sriracha, close the burger and devour. Joyously.