Jenn Dolari @dolari@driveinsaturday.org

I HAVE A MIGHTY NEED

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

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Ingredients
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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)

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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.

My reaction to Dr Who's last ten minutes. #DoctorWho

Had a lovely evening with the girls, conquering the Ramen place I couldn't handle last time because of the toothache. Celebrating good friends, good jobs, and good money. While we can.

Remember that season of Power Rangers where Bulk and Skull were turned into Monkeys? Yeah, turns out it wasn't all a fever dream.

This Week's Meals: Meat and Rice Bowl (aka Gyudon!)

Aw, yeah. Good to eat good food again.

This is one of the Legend of Zelda recipes, that makes a pretty good Gyudon. The original recipe calls to add chili paste, which I left out cause I prefer the taste of the marinade. Add it in if you'd like a little spice.

# Meat and Rice Bowl

The Legend's Cookbook
6.0 servings

1.0 pounds top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp toasted sesame oil
0.75 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions (garnish)
pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain asian rice
1.333 cups water (for rice cooking)

1 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar and chili paste.
2 - Add the thinly sliced steak making sure to coat well. Refrigerate for at least one hour (or overnight).
3 - When ready to cook, add fresh, cool water to a bowl and gently wash the rice in a circular motion with your hands. Discard the water and repeat three or four times until the water that drains off is mostly clear.
4 - In a large pot, add the rice, season, and then fill with the amount of water listed in the ingredients. Cover and bring to a boil over high heat. Do not remove cover.
5 - Once the water is boiling, turn the head down to medium. Wait five minutes.
6 - Turn the heat down to low. Wait five minutes.
7 - Remove pot from heat, Wait five minutes.
8 - Fluff the rice using a fork or wooden paddle.
9 - Remove steak from the marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil. Once hot, add steak and cook 1 to 2 minutes on each side. You want to hear a nice sizzle and see a good golden brown color!
11 - Add cooked rice to bowl and top with meat.
12 - If you'd like extra sauce, take the rest of the marinade, and cook on high until reduced to a runny syrup. Add the syrup before adding the rest of the garnishes.
13 - Garnish with sesame seeds, pickled onions, and scallions.

# Meat and Rice Bowl

The Legend's Cookbook
6.0 servings

1.0 pounds top sirloin steak (thinly sliced)
0.5 cup soy sauce
1.0 tbsp toasted sesame oil
0.75 cup mirin
1.0 tbsp fresh ginger (minced)
3.0 cloves garlic (minced)
2.0 tbsp brown sugar
2.0 tbsp chili paste
3.0 whole scallions (garnish)
None None pickled red onion (garnish)
1.0 tsp vegetable oil
1.0 tsp sesame seeds
1.0 cup short grain asian rice
1.3333333333333333 cups water (for rice cooking)

1 - In a large bowl, mix soy sauce, sesame oil, mirin, ginger, garlic, brown sugar and chili paste.
2 - Add the thinly sliced steak making sure to coat well. Refrigerate for at least one hour (or overnight).
3 - When ready to cook, add fresh, cool water to a bowl and gently wash the rice in a circular motion with your hands. Discard the water and repeat three or four times until the water that drains off is mostly clear.
4 - In a large pot, add the rice, season, and then fill with the amount of water listed in the ingredients. Cover and bring to a boil over high heat. Do not remove cover.
5 - Once the water is boiling, turn the head down to medium. Wait five minutes.
6 - Turn the heat down to low. Wait five minutes.
7 - Remove pot from heat, Wait five minutes.
8 - Fluff the rice using a fork or wooden paddle.
9 - Remove steak from the marinade and pat dry to remove excess.
10 - In a pan on high heat, add vegetable oil. Once hot, add steak and cook 1 to 2 minutes on each side. You want to hear a nice sizzle and see a good golden brown color!
11 - Add cooked rice to bowl and top with meat.
12 - If you'd like extra sauce, take the rest of the marinade, and cook on high until reduced to a runny syrup. Add the syrup before adding the rest of the garnishes.
13 - Garnish with sesame seeds, pickled onions, and scallions.

#thisweeksmeals #cooking

I am watching a man eat spaghetti one noodle at a time.

I can't tell if he's the wrong one, or me.

All I know is I can't stop watching.

#tryguys

Cupped pepperoni is best pepperoni.

The main lesson I took away from Nintendo that I apply to other jobs?

One of the joys of having your own soda machine is, if you get a 48 hour stomach bug, unlimited ginger ale.

Well...9 liters...

So with the new job, I have a new wake up time. I don't wake up well in the mornings. If you know who Vyvyan is, read it in his voice.

Also, I'm a writer. Professionally, now. I should be going to bed at 6AM not waking up at it.

This one of for all the Amys I know here and not on social media. For you are numerous and plentiful.

Sorry I drank half the bottle.

I have had no luck with these Freestyle Libre 3 Plus sensors. They've all fallen off WELL before they're supposed to, and THIS ONE FELL OFF DURING THE 60 MINUTE CALIBRATION TIME.

I have three of these waiting to be sent back!

But I'm a writer! AND a cartoonist! I NEED 250 PENCILS.

Not sure about these latest changes to the original movie....

May the Fourth be with you.

Where I am now....

Well, that's one worry down....

Now majority or minority?

Using a three monitor HD gaming setup for precisely the perfect reason: