Jenn Dolari @dolari@driveinsaturday.org

Throwing this out there...

Anyone out there good at creating an anime style human avatar, based off a model sheet, that could be rigged to work in Resonite?

How much would that cost to set up with two different outfits?

Let me know...

Thoughts Before Bed:

I kinda wanna make something I saw on a Try Guys video a few days ago. "Ice Cream Pot Pie." It's Ice Cream, in a bowl, sprinkled with cereal and an Eggo waffle topping it off.

My endocrinologist is gonna kill me if I make it. If the Pot Pie doesn't first.

This Week's Fancy Pants Meal: Pepperoni Pizza Fajitas

I'd actually meant to make this last week, but my routine got super messed up and it ended up not being part of my meal prep. This week, though, I cracked the spine on the Mythical Kitchen Cookbook and decided to try these out, cause at the time, I was craving Pizza.

This is actually really wierd, but in a really good way. I wasn't exactly sure what I was making until about halfway through when I realized it was a Pizza Casserole. but served up like fajita tacos. Once I understood it, it immediately became an awesome idea. Pizza tacos!

I also got to try something new and amazing. The original recipe calls for storebought tortillas, but I can't stand storebought. Instead, I adapted my grandmother's tortilla recipe, but cooked the tortillas in a garlic butter! It was FANTASTIC. I never expected to basically make my tortillas into garlic naan, but I may just do this moving forward. I love tortillas with butter, but cooking the butter directrly into the tortilla WITH garlic? WOW.

Definitely one I'll make again. I think next time I try out the cookbook, I'm gonna try the Chicken and Waffle Pot Pie....

Also, get the book. My adapted instructions aren't nearly as fun as the ones in the book.

# Pepperoni Pizza Fajitas

The Mythical Cookbook
Makes ~11 servings at ~400 calories each
Normally serves "2 heathens or 6 polite adults."
Calories 403
Total Fat 25g
Total Carbohydrate 26g
Protein 15g

28.0 ounces whole peeled tomatoes
2.0 tbsp olive oil
6.0 cloves garlic (minced)
1.0 tsp dried oregano
1.0 pinch crushed red pepper
1.0 tbsp sugar
1.5 tsp salt (fajitas)
ground black pepper (to taste)
1.0 pound low-moisture mozzarella (shredded)
0.5 whole white onion
0.5 whole green bell pepper (cored) (thinly sliced)
3.0 ounces sliced pepperoni
0.25 cup grated parmesan
5.0 tbsp unsalted butter
0.5 tsp dried parsley
2.25 cups flour
0.5625 tbsp salt (tortillas)
0.375 tbsp baking powder
0.375 cup shortening
0.75 cup very hot water

Flour Tortillas:
1 - Hand mix flour, salt for tortillas, baking powder, shortening, and very hot water all at once in a large mixing bowl until dough just comes together.
2 - Remove from the bowl and roll and knead dough on a flat surface until it's got a bumpy slightly tacky texture.
3 - Return the dough to the bowl and let it sit, covered by a damp cloth, for up to 8 hours (at least 30 minutes).

Pepperoni Pizza Fajitas:
4 - Pre-heat the oven to its highest heat setting.
5 - Pour the tomatoes into a medium or large bowl and crush them by hand. Crush them until they have a rough, rustic texture.
6 - Meanwhile, place a cast-iron skillet over medium heat. Add the oil once it is ready.
7 - Add in half garlic and fry i until it is just starting to turn golden around the edges, 2 to 3 min.
8 - Add the oregano and crushed red pepper and let them toast for a 30 seconds then pour in the tomatoes.
9 - Season the sauce with the sugar, salt, and a few twists of black pepper and stir it up. Let simmer until it has thickened slightly, about 5 minutes.
10 - Remove the pan from the heat from the heat and blanket the whole thing with the
mozzarella, making sure you've got some all the way up to the edge.
11 - Scatter the onion and bell pepper over the top and coat with your pepperoni slices.
12 - Sprinkle half of your Parmesan over the top.
13 - Bake for about 10 minutes, until the cheese is browned and bubbling but not too dried out.

Flour Tortillas:
14 - Remove from the bowl and roll and knead dough on a flat surface until it's got a smooth and still slightly tacky texture.
15 - Return the dough to the bowl and let it sit, covered by a damp cloth, for five minutes.

Pepperoni Pizza Fajitas:
16 - Meanwhile, combine the butter, the remaining chopped garlic, and the parsley in a microwave safe bow! and microwave until the butter is just melted. about 30 seconds.

Flour Tortillas
17 - Roll the dough into the amount of tortillas needed.
18 - Roll out each ball with rolling pin into flat round tortillas, as thin as you like.
19 - Place a nonstick skillet over medium-high heat.
20 - Add 1 teaspoon of the garlic butter to a griddle on medium heat and immediately add a tortilla to keep the butter from burning.
21 - Cook on a griddle on high heat. Flip when tiny brown marks appear on the bottom side, about thirty seconds.
22 - Take tortilla off the griddle just as it begins to smoke.
23 - Stack them on a plate as you finish and cover with plastic wrap or a kitchen towel to keep them warm and soft. Repeat steps 20-23 as necessary.

Pepperoni Pizza Fajitas:
24 - Once your skillet in the oven is ready, take it out of the oven and sprinkle on the remaining Parmesan.
25 - Serve as tacos, or just scoop the casserole with tortillas.

#thisweeksmeals #cooking #dreamsbecomefood

You tease.

Minor headache today, nausea is still there. But I'm feeling a touch better.

I would just like to say from my sick-bed in delerium that I miss Big Anime Hair.