The Holidays
Christmas Eve 2010 and I am home alone, its thirty-five degrees outside, cold, very cold for Florida, a major water main  almost six feet in diameter burst three miles from me and I have no water. And will not have for two days.

Neither did anyone else in the mid south half of the county.  About 300, 000 homes.  Might be out for up to thirty to forty hours, possibly longer.  

I had to cancel plans we had for the Holiday because I felt assistance might be needed in our condos if any of my neighbors panicked.

I have  a thirty day four person Hurricane survival setup in my garage six feet high on a shelf above the highest water levels with 10 gallons of potable water, food including MRE’s, gas stoves and lights, Meds and First Aid etc.  I am ready for anything, all that Special Ops training would be needed one day.

I do for hygienic reasons stock an extra six gallons of potable drinking water in my garage for coffee, hot chocolate and dental care.  This was 24 hours at best, half the county was out there working and didn’t need to bring out the heavy stuff.

Since the county was in the same mess I was in, I knew the restaurants had no water either. And they were ordered closed as required by law for "health reasons".   No toilets, nor dishwashers and we are a tourist town so many of our restaurants do a lot of business feeding tourists over Christmas.   To use my own facilities, I innovated, I went down to the pool, took water from the pool in Home Depot Orange five gallon buckets to use in the bathroom.  I live on the top floor of a five story condo so I have the advantage of gravity which supersedes the “ float theory”.  I was prepared.

Cooking Survival Instinct 101 (Csi)

So I just went on cooking survival instinct (CSI) and voila, a one skillet put together and it was great. I had both diced chicken marinating in the fridge and a pound of shrimp. I chose the shrimp, if the power went out the shrimp would pass first. The chicken was in heavy spiced teriyaki sauce.  ( and half cup of Captain Morgan Spice)


  • 3 tablespoons Olive Oil
  • 1 pound Shrimp medium or equivalent in large size
  • 3 cloves Garlic, smashed and chopped fine
  • 2 Tablespoons Butter
  • 1/4 cup fresh parsley
  • 1 diced green onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup instant rice
  • 1/1/4 cup Swanson low sodium chicken broth
  • 1 can ROTEL tomatoes and chilis
  • Crystal Louisiana Pepper Sauce to taste (Optional, the Rotel is enough for most)
  • Parmesan cheese - I use a zester, with Parmigiano Reggiano, all you want, enjoy.


  • In a 12 inch skillet, medium heat, sauté the olive oil and garlic, just flavor the oil, don’t burn it, add the chicken broth for the instant rice, salt and pepper.  
  • After the rice fluffs up, add the butter, the ROTEL, the whole can, the parsley, green onion and the shrimp. 
  • Cook till the shrimp looks right.  About three to four minutes, don’t overcook.  
  • Toss it for even cooking and final season with salt, pepper, and Crystal sauce or some Franks sauce.   I ate the whole thing...