Jenn Dolari @dolari@driveinsaturday.org

Playing with the tablet and it's pressure sensitivity after getting some extension cords....

@jeff

This tablet is gonna work juuuust fine.

LOOKIE LOOKIE. NEW TABLET. NEW TABLET.

(She said after two hours of struggling, but succeeding, to get it working in Linux)

Super thanks to @jeff who helped fund the majority of this. :)

Nothing I like more than a plate of Rye and Geds with Two Lagers.

It's nice to know that when the meat body fights me, the digital body simply is. #dysphoria #secondlife

This Week's Meals: Ekadasee Kotu Aloo Pakora

For something with a complicated name, it's a pretty plain meal. Basically deep fried plain potatoes. Sadly, I think this is a very barebones recipe, designed to give you the basic pakora, and you're expected to add extra spices to taste. Which I didn't do.

Salted deepfried potatoes. Not bad. Not terribly good, either. Maybe I'll go a little more crazy on the spices next time.

# Buckwheat Flour Potato Fritters (Ekadasee Kotu Aloo Pakora)

Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking

1.0 cup buckwheat flour
0.5 tbsp black pepper
0.5 tsp salt
0.25 cup cilantro (finely chopped)
1.25 cup water
3.0 whole russet potatoes (boiled for 10 minutes)
0.25 tsp baking powder
vegetable oil

1 - Combine the flour, pepper, salt and fresh herbs in a mixing bowl and mix well.
2 - Add most of water and, working with a whisk, beat into a smooth batter.
3 - Add the remaining water (you may need more or less than the stated amount) and continue whisking until the batter is the consistency of cream.
4 - Cover and set aside for at least 20 minutes.
5 - When the potatoes are cool enough to handle, peel and slice each one on the diagonal into 8 coins.
6 - Stir the batter, add the baking powder, and stir again.
7 - Pour ghee or vegetable oil to a depth of 2 inches (5 cm) in a deep-frying pan over moderate heat until it reaches 355°F (180°C) on a thermometer.
8 - Put a few slices of potato in the batter and cover them completely.
9 - One at a time, lower each slice of batter-coated potato into the hot oil. Fry as many slices as will float on the surface of the oil without touching.
10 - Maintaining the oil at between 345°-355°F (173°-180°C), fry on both sides, using a fork to turn the fritters, until reddish-gray and crisp.
11 - As the fritters color, remove with a slotted spoon and drain on paper towels. Continue to dip and fry until all of the potatoes and batter have been used.
12 - Keep an eye on the consistency of the batter; it quickly thickens near heat. You may have to add water from time to time so you do not run short.

5 servings at ~37.5g carbs per serving.
Calories 183
Total Fat 0g
Total Carbohydrate 40g
Protein 5g

Original recipe called for 6 servings.

#thisweeksmeals #cooking

MY FRIENDS. WE HAVE PROPER LOOKING CINNAMON ROLLS.

Just....ignore those middle ones.

The secret was to cut them into strips THEN roll them. They rolled perfectly. The middleones are still silly looking, but onl because I didn't cut the "edges" or the end of the dough. I'll do that next time, whenever that is.

I'm calling this a success and FINALLY moving on to another bread next week!

Sunrise on a virtual world. With breakfast chicken.

#secondlife

It is gawdawful o'clock. How do you day dwellers do it....

Huh, it wasn't until Target Audience mentioned it, that I noticed this is the one shot in Star Trek with ALL the series regulars in one shot.

You have the main seven up front, but in the background you have Grace Lee Whitney's Janice Rand and Majel Barrett's Nurse Chapel, just behind Kirk.

Mark Lenard's Sarek is there, too, as he's as much a movie regular as any of the others.

I don't care what anyone says, I love a movie that knows exactly what it is, and everyone in it is in on the joke. Spiceworld is a FUN movie if you don't mind turning your brain off for two hours.

Testing the printer with the new wiring setup. My little fashion plate me looks like an animation cel.

Watched some TV with a friend today, and the audio on my old headphones cut out pretty badly. So I connected my bluetooth headphones, and forgot that the bluetooth on this PC is horrid (seriously, you put the bluetooth on the BACK of the PC, knowing full well the PC itself is blocking the signal?!).

Between this and the stylus dying, I kinda had enough, and decided to do some serious rejiggering of the PC stations.

First off, waste not want not, I took the pen display and just made it a secondary monitor. I can run movies on it while working on stuff here. For the bluetooth, I took the USB extender and an old Bluetooth dongle, and plugged it into the PC, disabling the onboard Bluetooth.

Everything seems to be working now, and now I can crowd the hell out of TWO screens.

Bluetooth works now, and a new pen display is coming. We'll see how that is coming. I'm not happy about having to drop a lot of money on it, but a friend helped finance it, so I'm grateful. :)

My room is a wreck, though....

Quick question.

I have two versions of Tron. One was the Bare Bones DVD release. The other was remastered. The Remastered looks better...but they also cropped out a boom mike, which I've always loved to see. The Bare Bones, though, has the boom mike left in.

Which should I keep?

You know it's been chaotic in the kitchen when you have load bearing dishes and mixing bowls.

How it was supposed to happen...

This Week's Meal: Meat and Rice Bowl (Redux)

I decide to try the Meat and Rice Bowl recipe again cause I wasn't happy about how the rice came out (very risotto-ish), and the chilli paste, while good, made the meal taste different than what I wanted.

This time, I took out the chilli paste, and made the rice according to my usual recipe and added some extra sauce.

PERFECT.

Here's the updated recipe. The Chili Paste is still in the recipe cause maybe you'll like it. I prefer it without.

# Meat and Rice Bowl
Legend's Cookbook
9.0 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
1.3333333333333333 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, 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.

9 servings at ~37.5g carbs per serving
Calories 264
Total Fat 3g
Total Carbohydrate 36g
Protein 16g

#thisweeksmeals #cooking #zelda

Still dialing in the doneness of the waffle (and the amount of batter), but it's totally a waffle. Tastes great, and makes me feel terrible after eating it.

Cinnamon Rolls Try #3:

I GOT ONE THAT LOOKS LIKE A LEGIT CINNAMON ROLL. The others....well...they'll taste great.

A couple of things I did this time: I rolled them MUCH looser, which I think helped the insides rise a bit more. I also pushed them down once I had them in the bread loaf pan.

I think the next time, I may cut them into "Strips" and THEN roll them (loosely) individually.

We're getting there!

Well, that's an unfortunate filename: