Jenn Boo-lari @dolari@driveinsaturday.org

There may have been a little itty bitty accident when making the dark chocolate ice cream. Just a little bit.

Never stick things into a mixer on full blast with the whisk setting. It will whisk anything you put in there. 😃

Updating my #resonite amiibo to my new look....

This Week's Fancy Pants Meal: Meatballs Niezgocki

I has this at a Christmas LGBT Potluck last year, and it was FANTASTIC to the point I had to seek out who made it and grab the recipe. Turns out, it's SUPER simple with one exception: You need a crock pot.

I don't have one, and seeing as this was the first time I needed one, I don't really need to get one. But I did need to find a substitute. After finding a site that told you how to "convert" crock pot instructions to dutch oven instructions, I ended up burning the heck out of them last week.

This week, though, I just followed the crock pot instructions instead of the conversion, and they came out GREAT. They're a bit of a carb-bomb, though, so be careful. :)

# Meatballs Niezgocki

Lindsey Niezgocki
16.0 servings

26.0 oz frozen meatballs
18.0 oz Sweet Baby Ray's BBQ Sauce
15.0 oz grape jelly

1 - Whisk the jam and BBQ sauce until it has a smooth consistency.
2 - Add the meatballs to a crock pot, or a Dutch oven.
3 - Pour in the jam/BBQ sauce.
4 - If using a crock pot, set to high. If using a Dutch oven, preheat your oven to 225F before putting it in.
5 - Cook in a crock pot or oven for 6 hours.
6 - Put the meatballs in their serving plates.
7 - Whisk the sauce to recombine, and drizzle on meatballs.

Makes 16 (Jenn-safe) servings at ~37.5g per serving.
Calories 262
Total Fat 9g
Total Carbohydrate 36g
Protien 7g

#thisweeksmeals #cooking

I have cute little amiibo of myself in Resonite. :)

#resonite

Just got the PDF version of the new Hero's Cookbook. IT'S A HALF GIG AND ALMOST 300 PAGES.

Oh, I'm gonna be eating good next week....

As part of testing my physical Atari800XL I installed an 800XL emualtor to make sure what I'm seeing on screen matches what I see on the system.

I have seen this text a million times, but I've only seen it like this during classes in the early 80s. Just the font shapes were enough to trigger that nostalgia feeling.

Changing up my #resonite avvie to look a little more like me. Hair is now black and longer, skin is darker. Somehow I got taller, though. I need to fix that....

Seriously, comics are coming.

This week's bread: Cheese and Potato Stuffed Flat bread.

After I make a full runthrough of my cookbooks, I go back and make stuff that didn't come out right, stuff I really liked and want more of or stuff I was given and haven't had a change to try.

I wanted the potato and cheese flatbread from the other day. That was GOOD. But it had a hot-honey dipping sauce I didn't like. So...I made it minus the dipping sauce and watched the heat very carefully.

And here we are and it's SO SO SO good....

# 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.

Yields 1 load of 5 slices at ~37.5g carbs per slice
Calories 440
Total Fat 25g
Total Carbohydrate 36g
Protien 13g

Normally yields 1 loaf at 6 slices.

#cooking #thisweeksmeals

Really starting to look forward to my Saturday Nights in Resonite at the Creator's Jam....

Having some coffee in VR.

#resonite

When I turn on the A/C, I go full on Mister Freeze Villain's Lair.

If there's anything I don't like about living so far north it's that 4:15AM should NOT look like this.

Celebrated the end of my first week of work by visiting a virtual 90s arcade and finally PLAYING some games now that I got the controllers all set up....

It's incredibly nostalgic feeling, especially in VR.

This Week's Fancy Pants Meal: Thai Sweet and Sour Pork

This was very different than I expected, but still pretty darned good, and absolutely full of veggies which I love. It uses pineapple chunks to sweeten the meal, but it doesn't really taste of pineapple - just a general sweet citrussy flavor on top of the salty fish sauce. Less Sweet-And-Sour and more Sweet-and-Savoury.

It came out a little more soupy than I expect. I don't cook with a wok, so the pan kinda starts boiling in its own juices rather than evaporate off. The picture in the cookbook didn't really show if it was a sauce, or a stew (it didn't seem to show ANYTHING), so I just went with stew. I think if I had a wok, I would have let the liquid evaporate a bit mroe and thicken up into a sauce.

If you make this, I highly suggest cutting the pork into more of a shoe-string type strip, as well as seasoning it as it fries. The pork came out fairly bland, while everything else was well seasoned, bu I also cut it too thick, too....

# Thai Sweet-and-Sour Pork

The Ultimate Chinese & Asian Cookbook
2.0 servings

12.0 ounces lean pork
2.0 tbsp vegetable oil
4.0 cloves garlic (finely sliced)
1.0 whole red onion (sliced)
2.0 tbsp fish sauce
1.0 tbsp sugar
1.0 whole red bell pepper (seeded) (diced)
0.5 whole cucumber (seeded) (diced)
2.0 whole tomatoes (cut into wedges)
4.0 oz pineapple (chunked)
black pepper
2.0 whole scallions (cut into short lengths)
cilantro leaves
shredded scallions

1 - Slice the pork into thin strips.
2 - Heat the oil in a wok or large frying pan.
3 - Add the garlic and fry until golden
4 - Add the pork and stir-fry for about 4-5 minutes.
5 - Add the onion.
6 - Season with fish sauce, sugar and freshly ground black pepper.
7 - Stir and cook for 3—4 minutes, or until the pork is cooked.
8 - Add the rest of the vegetables, the pineapple and scallions.
9 - You may need to add a few tablespoons of water.
10 - Continue to stir-fry for about another 3—4 minutes.
11 - Serve hot, garnished wi cilantro leaves and scallions.

2 servings at ~37.5g carbs per serving

Calories 493
Total Fat 18g
Total Carbohydrate 33g
Protein 41g

#cooking #thisweeksmeals

Happy Fathers Day! Remember:

Finally made my first real build in Resonite. The creator jam theme was to make an environment and some type of game in three hours with a a team.

I didn't think I had any real skills in Resonite, but when I answered yes to "Can you pick up a rock?" I got put on our environmental team.

And I managed to build a volcano with dock! Yeah, they were pre-existing assets, but pushing around pre-existing assets was how I built most of my stuff in Second Life.

I'd only ever taken one other picture with the Creator Jam folks before, but I feel I earned my place in today's pic. Can you guess which one's me? Here's a hint: I'm one of the few not in fur....

There is enough sprironolactone in this vial to destroy the testosterone levels of an entire major city.

Be glad my demands are light for if they're not met by midnight....

#BestBatmanVillain

"When I eet beenz...I sit in mah own little cloud. NOBODY COMES TO VISIT ME....IN MAH LITTLE CLOUD."

Indian Watermelon Juice! Usually I like to drink this when it's hot, but hot just isn't happening this month....

https://www.spiceupthecurry.com/watermelon-mint-juice-recipe/