Jenn Dolari @dolari@driveinsaturday.org

Visiting Renton for reasons. The nice thing about this place is that when the wind hits just right, the smell of Popeyes wafts through the town

I was never a big fan of the Apple MacOS systems, but this thing was such a joy to look at. Round mouse was a bit of a pain, though.

@socketwench -

Something I found refreshing was in our town, the city just "alerted the council" to the protest, but that "we are prepared." The preparation?

Various ppublic works folks along the march route not stopping the march, but stopping and redirecting the traffic away from them.

I like this town.

Just did my taxes for the first time as a fully independent contractor, and you don't know how nervewracking it is to fill out everything going "Boy, I hope I did this right and the IRS won't come after me with their death squads."

Good news is very very little of my freelance income was in 2024. Next year, though, that's gonna hurt.

I have a legit check for $0.01

Guys, Duvall is kinda wierd.

I like that.

https://www.youtube.com/watch?v=QdojEbx2UdU

QOTD: "The air was so thick you could cut it with a cliche."

Well. That's one game out of the five I need released before I buy the Switch 2: https://www.youtube.com/watch?v=V3kGASsFqQI

"The story you about to see is a fib. But it's short."

Switch 2 is coming out, and for the first time since the Nintendo DSi XL, I'm not buying it on Day 1.

I always bought new hardware and revisions on Day 1 because I considered them a business expense working at Nintendo. I stopped buying revisions when Nintendo Switch Lite was released because I already had a Switch and I knew I'd be leaving soon.

It's no longer a business expense for me. And now it follows all the other rules of my video game buying - five games I want before I buy new hardware. Switch 2 could be a while.

What a wierd feeling.

Music Before Bed

https://www.youtube.com/watch?v=ejWnwVWuoCo

Oh, right. It's April 1st. Cant' trust anything you can see here today.

::turns off social media::

I haven't had a lot of downtime recently, but I was able to get in some light building time in this week's Creator Jam. Was nice to just sit and create for a little while. Even if most had been pre-fabbed before.

This Week's Meals, Thit Heo Tau (2/2)

I have a love hate relationship with this cookbook. It has some really good recipes, and some are just plain wierd. Others have ingredients I'm not going to find in this hemisphere.

But this meal came out pretty well, despite me not being able to find the ham needed for the recipe AND the ham I got being pre-sliced. I skipped most of the ham cooking instructions, since it was already cooked, but...

..it actually came out really well. The ham was sweet-and-salty, the sauce, though, oh that was so good despite having so few ingredients! It was really subtle, but also sweet-and-salty in a way that compliments the pork really well.

If I'd had rice, it would have been awesome, but I have to watch the carbs. If you end up having to buy pre-cooked ham, just skip the ham cooking instructions.

Title: Thit Heo Tau
Yield: 7 servings
Category: Entree
Cuisine: Vietnamese
Rating: 4/5 stars
Source: Asia: The Beautiful Cookbook

---
Ingredients
---
1 1/2 pounds ham
2 tbsp brown sugar
1/2 cup cold water
2 1/2 tbsp fish sauce
3/4 tsp white pepper
2 cups coconut milk

---
Instructions
---

1 - Pour boiling water over the pork skin, then pat dry.
2 - Place skin side down in a saucepan and enough cold water to cover.
3 - Bring to a boil, then reduce hear to medium low and simmer gently
for 45 minutes, turning several times.
4 - Discard the water, and set the meat aside, draining well.
5 - Cut into thick slices and then into strips 2 inches (5
centimeters) wide.
6 - Combine the sugar and water in a saucepan and bring to a boil.
7 - Reduce the heat and simmer until the syrup is sticky.
8 - Pass the pork slices through the syrup to coat each piece then
return to the saucepan.
9 - Sprinkle with the fish sauce and pepper.
10 - pour the coconut link slowly down the side of the saucepan.
11 - Cover and bring almost to a boil, then simmer over medium heat
until the power is tender and the sauce is thick and creamy.
12 - Serve with white rice.

---
Nutritional Information
---

*Nutritional information reflects amount per serving.*
CALORIES 387
TOTAL FAT (g) 30
Saturated Fat (g) 19
CHOLESTEROL (mg) 71
SODIUM (mg) 552
TOTAL CARBOHYDRATE (g) 6
Dietary Fiber (g) 1
Sugars (g) 5
PROTEIN (g) 19

Makes 4-6 servings normally.

#thisweeksmeals #cooking