Jenn Dolari @dolari@driveinsaturday.org

Taking the edge of the heat.

The last two days proved that professional writing can be as rough as answering phones.

I expected that, sure, but it's one thing to expect and another to experience. Still wouldn't trade it for an old phone job. Even early Nintendo phone job. And maybe, just maybe, it's good. :)

So I'm watching a friend's bird webcam in the corner, cause I spend a lot of time in the office, and if I can't touch grass, I can at least see grass.

I just watched one of the crows pull a bucket of millet to the side, help himself to a ton of bird seed, then politely push the bucket back in place and take off.

How...civil.

Lights off, curtains closed, windows shut to trap in the cooler morning air. Let's see if we can avoid another 88 degree living room today.

Life in the Covid era. Woke up this morning, my throat hurting terribly and my voice gone. Took a Covid test (negative) and now, after a few hours and a bowl of spicy ramen to soothe my throat, I'm 90% better. "Is It Covid, or Is It Allergies?" is a game where I choose Covid every time until I'm sure it's alergies.

@jenalysis that spice mix is the secret to all Mexican food.

It should not be 88 degrees in my living room, I'm calling the FBI.

Carne Guisada

Yield: 5 servings
Category: Entree
Cuisine: Mexican
Rating: 5/5 stars
Source: Ama

Ingredients

2 pounds beef chuck roast
1/2 whole bell pepper
1/2 whole white onion
6 3/4 ounces diced tomatoes
2 1/3 tbsp salt
4 tsp pepper
2 1/4 tsp garlic powder
2 1/4 tsp onion powder
1 1/2 tsp cumin
1/4 cup flour
Water (as needed)
1 tbsp vegetable oil

Instructions

1 - Cut the beef chuck roast into cubes of roughly 1/2 inch square. (You can substitute pre-cut stew meat here if you'd like).
2 - Dice the bell pepper and onion.
3 - Using a colander, drain the tomatoes.
4 - In a mixing bowl, coat the meat with the flour by hand mixing the pieces
5 - Add the oil to the large pan and heat it on medium high until the oil becomes runny.
6 - Add the meat to a large pan at medium high heat and stir fry it until the meat is greyish-pink.
7 - Add in the bell pepper, white onion and tomatoes, and continue stir-frying until the meat is lightly browned.
8 - Add in hot water so that the meat is nearly covered.
9 - Add the spices and stir to combine well.
10 - Set stove to high, and bring to a boil.
11 - Drop the heat to medium high. Allow to stew and reduce the gravy to half of the original amount of water, stirring occasionally, about 30 to 45 minutes.
12 - Once reduced, take off heat. The gravy will thicken as it cools.

Notes

Makes 5 servings at ~533 calories.
Calories 514
Total Fat 30g
Total Carbohydrate 9g
Protein 36g

Mexican Rice

Yield: 7 servings
Category: Side
Cuisine: Mexican
Source: Mom

Ingredients

2 cups long grain white rice
3 cups water
1 whole bell pepper
1 whole white onion
2 tbsp tomato paste
4 tbsp vegetable oil
2 1/3 tbsp salt
4 tsp pepper
2 1/4 tsp onion powder
1 1/2 tsp cumin
2 1/4 tsp garlic powder
411 g tomatoes (canned) (diced)

Instructions

1 - Add the cooking oil, rice and Mexican Spice Mix into a large pot.
2 - Set heat to high, and stir constantly as to not burn the rice.
3 - Just as some of the rice begins to turn the tiniest bit brown, add the water and immediately cover
4 - Once the water comes to boiling, set the heat to medium.
5 - Add in the bell pepper, onion, tomato and tomato paste, mixing well until the rice becomes a uniform pinkish red color.
6 - Recover and Wait five minutes.
7 - Set the heat to low. Wait five minutes.
8 - Remove the pot from the heat, and wait five more minutes.
9 - Uncover the rice, and fluff the rice using a rice paddle or spoon.

Notes

Makes 7 servings at ~50g carbs per serving.
Calories 286
Total Fat 6g
Total Carbohydrate 49g
Protein 5g