Jenn Dolari @dolari@driveinsaturday.org

This Week's Fancy Pants Meal: Packaged ramen.

Yeah, I screwed this week's recipe way up. It was a SUPER vague recipe with confusing instructions. I'll try again next week.

❤ And the swim meet is sold out. ❤
https://givebutter.com/QT-Swim

There are only two tickets left! I was not expecting the tickets to fly out the window the way they did!

https://givebutter.com/QT-Swim

Adding seats and poses really makes virtual spaces into livable spaces....

#resonite

Something I've been looking forward tor talking about fo some time....

[Eastside Seattle Area]

August 25th from 3PM to 6PM, we're having Pride Across The Bridge's first Trans and Non-Binary Swim Meet!

It's summer, the sun is beating down on you, the air is warm, and it's hot in the shade. You know what sounds good right about now? A nice dip in a pool. But that's not something the trans and non-binary members of the community always feel safe doing. The Trans and Non-Binary Swim Meet is here to help!

Dive into an afternoon of swimming in a safe, private and supportive setting. Sliding scale tickets for this whale of a time are available at https://givebutter.com/QT-Swim, and the location will be sent to you with your ticket.

We hope to see you there mer-friends!

Yay, I did a thing!

There are a lot of environments in #resonite, and they're pretty amazing. Lots of totally livable spaces, with nice beanbags and sofas and beds...none of which allow you to sit or lay in them.

I was given a chair as a house warming gift from a friend when I came into Resonite (they give you a free house when you join), and I found out how I could remove the chair itself, and use just the posing and sitting anchor and insert it into a non-sittable beanbag.

And now I can sit! I was even able to change up the pose to something a bit more feminine.

Once I do that for all the available seats in my cabin, I'll have a nice living space for all the people I...uh...don't really...um...have over at my....place....

Well, it's a lot of places for ME to sit at least....

On this 4th of July, our thoughts now turn towards I WANT TO SET THIS WHOLE THING ON FIRE (safely and carefully) IN A PARKING LOT SOMEWHERE AND RUN AWAY SCREAMING FROM THE NUCLEAR AFTERMATH.

Oh. That is so worth the mess and near destruction of my mixer.

This week's Heat Wave Special #1 - Dark Chocolate Chocolate Chunk Ice Cream!

The last time I made this, I didn't like it. But it was because I used regular cocoa instead of dutch process cocoa (I lost a like for cocoa flavored stuff after I started hormones for some reason). This time, it's gonna be GOOD, cause I love dark chocolate.

I'm glad I tasted it before I froze it, because it was completely not sweet at all. I think I mislabelled evaporated milk as condensced milk, so I added some sugar. Always taste your custards before you freeze them. Just in case :)

# Chocolate Chocolate Chip Ice Cream

Sweet Fix Baker
19.0 servings

2.0 cups heavy whipping cream (chilled)
14.0 ounces sweetened condensed milk
2.0 tsp vanilla extract
0.5 tsp salt
0.5 cup dutch processed cocoa powder
0.5 cup dark chocolate chunks

1 - Freeze your whisk and a metal bowl for at least ten minutes.
2 - Beat the heavy cream until stiff peaks form (mixer highly recommended!)
3 - Add condensed milk, vanilla, salt, and cocoa powder and mix until well incorporated.
4 - Fold the chopped chocolate with a rubber spatula until evenly spread throughout the ice cream.
5 - Place the mixture in an airtight container or a pan, sprinkle with more chopped chocolate, cover and freeze for 8 hours or overnight.

Makes 19 servings at 15g carbs per serving.
Calories 177
Total Fat 11g
Total Carbohydrate 15g
Protein 2g

#thisweeksmeals #dessert

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