Jenn Dolari @dolari@driveinsaturday.org

I've been on Mastodon a little over two years, but I've never done an Introduction, so in keeping with the tone of driveinsaturday.org, an intro:

#didntsayitwasmine #introduction

https://www.youtube.com/watch?v=qhxDQ1g964U

Jenn is running on Safe Mode today.

Well. Shit.

https://apnews.com/article/supreme-court-transgender-health-care-trump-79fc6f3bbdab2e92d6f0184201a468a9

I HAVE A MIGHTY NEED

It's funny how your tastes change. I used to put Ranch dresing on everything. Especially salads. Now a days I barely put it on anything (I prefer Italian dressing). Ranch just feels too...thick and heavy for my tastes.

So, I finally ate that "chili."

Something was very wrong with that recipe. When I was browning the meat, it said it shouldd take ten minutes. It took three. Not a problem, though, the meat was cooked...I continued.

At the end, it said to simmer for 45 minutes covered, and 45 minutes uncovered. So I left it for 45 minuters covered, and when I came back, it was a thick cake with no moisture left. And, it was already starting to burn along the bottom, so I called it finished.

The chili itself was super thick and not loose at all like a stew. It was very much a dry paste. I checked the recipe, and it said to start at medium-high heat and never said anything about lowering the heat...I'm assuming medium-high was a typo for medium low.

But here's the thing. Since it didn't burn? It's actually edible. And tastes fairly good. I might try it again and do medium-low for everything instead of medium-high. Or maybe just use a different recipe alltogether.

Wow. Massive recipe failure. The food isn't bad... it's just something was really wrong with the recipes listing for heat and times. What I got was WAY too thick to be chili.

.......whew.......

Hot Wings for Breakfast. When you wake up and decide to punch your gut straight in the face.

Still the greatest story ever told: https://www.youtube.com/watch?v=6-1Ue0FFrHY

Hear me out.

So, chicken and waffles? Old, tired, worn out. Seattle Teriyaki and Waffles. New, exciting, amazing.

I may have to make this.

Brian Wilson
1942-2025

https://www.youtube.com/watch?v=bO4PvrpayNc

Hmm, having trouble writing today. Not good since my new job is writing. What did I used to do back in my NOA when I'd do text support?

Oh, right. ::Puts on Doom 1 and 2 soundtrack::

THERE WE GO. ::types up a storm::

The one thing about working "unregulated" by a workforce management schedule is making sure you still take your breaks. It really does keep your mental health a little more stable when you know you have a 15 minute "get away from work" moment.

Last Week's Meals: Pasta Alla Puttanesca

Totally spaced on posting this last week. This week was the oddly named Pasta Alla Puttanesca. Most tomato sauces for pasta are a bit too sweet for me, but with anchovies, olives and capers, this one is fairly salty, exactly how I like it. The sauce ended up fairly thin, so I might cut the amount of spaghetti if you like a lot of sauce.

No meals this week due to lack of time instead of lack of money for once! Soon, though. SOON.

Title: Pasta Alla Puttanesca
Yield: 6 servings
Preparation Time: 20 minutes
Category: Entree
Cuisine: Italian
Rating: 4/5 stars
Source: The Italian Family Kitchen

---
Ingredients
---

3 tbsp extra-virgin olive oil
1 clove garlic (crushed) (with skin)
4 whole anchovies (in oil)
20 whole Kalamata Olives (pitted) (chopped)
2 tbsp capers (diced)
14 ounces whole peeled tomatoes (canned) (crushed)
salt
12 ounces spaghetti
parsley (chopped)

---
Instructions
---

1 - Put a large pot of water on to boil.
2 - While the water comes up to temperature, begin cooking the sauce.
3 - In a large pan, heat the olive oil and garlic over medium heat.
When the garlic starts to sizzle, remove and discard it.
4 - Reduce the heat to low and add the anchovies. Stir until they
completely dissolve in the oil, then increase the heat to medium
again.
5 - Add the olives and capers to the pan and cook, stirring
frequently, for 1 minute.
6 - Add the crushed tomatoes, bring the sauce to a simmer, and season
with salt. Let the sauce simmer, stirring occasionally, for at. least
5 minutes, or until it thickens slightly.
7 - Turn off the heat while the pasta cooks.
8 - When the water comes to a rolling boil, salt it generously and add
the pasta. Cook it for 2 to 3 minutes less than the recommended al
dente cook time on the package.
9 - Use tongs or a pasta fork to transfer the cooked pasta to the
tomato sauce, along with a few spoonfuls of pasta water.
10 - Stir everything together over high heat until the excess liquid
has thickened and the pasta is al dente to your taste. If the sauce
thickens too quickly or too much, thin it with some more pasta water.
11 - Serve immediately topped with chopped parsley.

---
Notes
---

Makes 6 servings at about 50g carbs per serving.
Calories 306
Total Fat 8g
Total Carbohydrate 46g
Protien 8g

#thisweeksmeals #cooking #PastaGrammar

Lots going on this weekend! Marched in the the Duvall Days Festival parade for Amy McHenry, enjoyed the fesitival itself, took in the fireworks from my deck (I was very tired) and the next day took some time to visit friends at the Snovalley Pride Picnic. It was very hot (for Washington States) and very sunny, and I am VERY tanned. But a good time was had by all.

Now if you'll excuse me, I need some Voltaren for some very very very sore legs.