Thanks for the advice everyone.
Topped up with about a gallon and a half of distilled water. My choices at the local grocery store were spring water or distilled water. Where do you get RO water?
That put me at 1.055 OG and I pitched the yeast (yeah, somewhere in there my readings were a little off). Overall, I'm pretty happy with the results of my reboot brew day.
My burner worked perfectly. Was a little scared of it before I lit it up. I was finding reasons to delay doing that. But it fired up perfectly, had a boil in about 15 minutes and it didn't burn down my garage or house. Win.
Had a little problem where my two floating thermometers didn't agree with each other on mash temp. Went with the one I thought was more reliable. I need to get a lab thermometer to be the tie breaker.
As I stated earlier, my cooler sucks. I knew that going in. Short term I'm going to attempt to compensate with an additional batch sparge.
The fermenter is sitting in my basement all nestled in a wet towel in a couple inches of water with a little ice. Hopefully that will keep the fermentation temp at around 65 since my basement has been holding steady at 70 since the winter months kicked in.