Jenn Dolari @dolari@driveinsaturday.org

Today's Adventure in Texas: Exploring a cemetery that may or may not be connected to our family.

In 2000 I visited here by getting permission to get on a neighboring property and jumping the fence. In 2010, my mid 60 year old father and I jumped a fence and walked a half mile round trip to the cemetery and back across a broken up cotton field.

The area is now being developed, and we went to see if it as any more accessible, and to our surprise, it's now very accessible. We can park in a cult de sac, walk a little ways, and were right there.

Dad felt so good about being there (at 70!) That he's considering trying to clean the place up.

"What hours are you open?"
"Yes."

Today in Texas Food: Chacho's

You don't know how much I miss good fast Mexican food. No, Taco Cabana no longer counts.

That plate of chips and queso? That's a "small."

Mom: That's the most expensive I've seen.
Jenn, after paying $5/gal for the cheap stuff in Seattle: O_o;

Today in Texas food: Long John Silver's.

Yeah, it's a national chain. It's also nowhere near Washington State.

Even the low end BBQ in Texas beats the high end BBQ in Seattle.

Just hook that watermelon straight into my veins.

Truly, signs of civilization.

AND HER SUBJECTS GREETED HER WARMLY

My friends. I have crossed the Rio Grande. And you know what that means.

THE IMPERATRIX OF THE PEOPLE'S SOCIALIST DEMOCRATIC FEDERATED REPUBLIC OF TEXAS (REFORMED) (CLAIMANT IN EXILE) HAS RETURNED TO HER SUBJECTS.

...for a little while.

A much better view of Los Angeles than when I flew in for Star Trek: The Motion Picture....

On the ground in Sacramento and...oh, that's not good.

Where I am now.

Do I eat the $78 dollar hamburger now while I have time and a two hour flight, or wait until my second leg, where I've got 45 minutes to grab something before a 5 hour flight?

THE VPN WORKS AT THE AIRPORT! I was worried it wouldn't work once I was out of town for some reason.

My spinal doctor is great. His office, not so much.

"So your insurance said you didn't do six weeks of conservative physical therapy treatment before hand."
"I did seven. You know, my insurance denied my injection at first because none of the paperwork was sent in correctly, for the same reason. Was that sent this time?"
"....................................let me reissue this to the insurer."

American healthcare system, everyone.

Flying out Friday for Texas, so I have some time to relax before then. What do you suggest I watch, Youtube.

Really?

"I'll load a few games onto my 3DS for the plane ride...."

...24 Hours Later...

"I HAVE GONE MAD WITH POWER"

Second Cheat Day Meal: Espagueti Verde

From the first moment I saw this I wanted it. Spaghetti. Cream Poblano Sauce. Cilantro topping. What's not to like?

Turns out - the whole thing.

The sauce is simply far too thick for this spaghetti and it's a chewy mess warm and "chewing a block of coagulated sauce and pasta" as it cools. It's not bad tasting. It's just...a texture nightmare. I thought maybe I did it wrong, so I watched the video where I got the recipe from, and no, it's just as thick there, too.

It took me an hour to make, two bites to not like, and I'm glad I had some of the flat bread left over cause that's what I ended up eating.

Not even sharing the recipe, it's that bad. You want it, it's at https://www.youtube.com/watch?v=zbtmF5bI6UU

I don't normally cook on my cheat days, but given that this is my last real unemployment check till it runs out, and I'm leaving for Texas at the end of the week to see family, I decided to splurge and make TWO meals I wanted for today.

Here's the first. I did slightly over cook it, because the instructions said to cook on medium, and in my opinion, that usually means "medium high." My opinions are often wrong. :)

Also, the honey chili sauce is good, but unecessary. I prefer it without it, but it is kinda dry without a dipping sauce of some kind...

# Cheese and Potato Stuffed Flatbread

Allrecipes

1.0 whole russet potato
1.0 cup all purpose flour
0.25 cup milk
2.0 tbsp water
0.25 tsp salt
1.0 tbsp butter (melted) (dough)
1.0 whole green onion (thinly sliced)
1.0 whole green chilies (minced)
4.0 ounces mozzarella cheese (cut into small cubes)
1.0 ounce cheddar cheese (shredded)
3.0 ounces feta cheese (crumbled)
salt
pepper
3.0 tbsp butter (melted) (dipping sauce)
2.0 tbsp honey
1.0 tsp red pepper flakes
0.5 whole green onions (thinly sliced) (dipping sauce)
2.0 tbsp butter (frying)
1.0 tbsp butter (for brushing)

1 - Preheat the oven to 400 degrees F (200 degrees C).
2 - Place potato in a baking dish, and pierce skins several times with a knife.
3 - Bake potato in the preheated oven until very tender when tested with a knife, about 1 hour.
4 - Remove from the oven, cover with a towel, and cool potatoes to room temperature, about 30 minutes.
5 - Place flour in a bowl, and make a small well in the center with a fork.
6 - Pour milk, water, and salt into the well, and stir with a fork to form a shaggy dough.
7 - Pour in the melted butter for the dough, and continue to mix with a fork until dough begins to come together.
8 - Lightly flour your hand and knead in the bowl until the sides of the bowl are clean, and dough forms into a ball.
9 - Transfer dough to a lightly floured work surface and knead until dough is smooth and slightly elastic, 2 to 4 minutes.
10 - Wrap dough in plastic wrap and set aside to rest for 15 to 30 minutes.
11 - Scoop out the potato into a bowl and mash with the back of a fork, until slightly chunky or completely smooth, as desired.
12 - Add green onions, green chilies, mozzarella, Cheddar, and feta cheese and stir thoroughly to combine.
13 - Season with salt and pepper.
14 - Mash filling into a compact disc, about 5 inches in diameter, in the bottom of the bowl.
15 - Turn filling out onto a piece of plastic wrap. Wrap tightly, give filling a final shaping, and place in the refrigerator until ready to use.
16 - Roll dough out on a well-floured work surface into a 10- to 11-inch circle.
17 - Place chilled filling disc in center of dough circle.
18 - Working around the circle, fold dough up toward the center to cover filling completely, pleating dough as needed and using a moistened finger to stick dough together where it overlaps.
19 - Flour the top, and flip over so the seam side is down.
20 - Again, flour the top of filled dough, and roll gently into an even circle, 3/4- to 1-inch thick.
21 - Melt half the butter for frying in a nonstick skillet over medium heat.
22 - Gently place filled bread in the skillet and cook, covered, until the bottom is a light golden brown, about 5 minutes.
23 - Carefully flip over, and cook, covered, until the other side is golden, about 5 minutes.
24 - Turn bread back over, and brush top and sides with melted butter for brudhing. Cook for 1 to 2 minutes more. If flatbread begins to bulge, poke a small hole with a knife to release steam.
25 - Transfer to a cutting board and cool for 5 to 10 minutes.
26 - Meanwhile, stir honey and pepper flakes together in a small bowl.
27 - Sprinkle flatbread with green onions, cut into wedges, and serve with spicy honey.

#thisweeksmeals #cooking