Jenn Dolari @dolari@driveinsaturday.org

@socketwench - I'm being silly.

@socketwench

Jenn: Wench. Don't....don't do it. Don't Donnnnnnnnnnt....

Wench: https://www.youtube.com/shorts/IMtnCfY_Nb0

@socketwench

Wench.

.........WENCH...

@vriska - Sex 2: The Wrath of Cum

The new job is having a gourmet popcorn lunch. So I'm bringing out the big guns.

Back from the a Doctor's visit. While it wasn't anything literally life threatening, it was a lot of uncomfortable, so I'm taking some self care tonight.

@gaghyogi49 - I'm totally seeing an updated ST:TMP Wormhole here. Lovely. :)

Happy 59th Anniversary Star Trek. Hope you get here soon.

https://www.youtube.com/watch?v=7k-hPeJSoIg

As a brown transwoman in the Pacific Northwest, I'm feeling safer already.

< /sarcasm >

https://abcnews.go.com/Politics/supreme-court-lifts-restrictions-trump-immigration-tactics-california/story?id=125368918

I have moon cakes! I haven't had a moon cake since high school.

Which means I'm probably done digesting that last moon cake. They're... dense.

Breakfast with the fam.

This Week's Meals: Curried Beef Stew

I'm not the biggest fan of Far Wastern curry dishes, as I prefer the more spicy savry dishes to the sweeter ones you find in China and Japan. But this is a nice middle ground, serving an excellent curry flavor, without it being too sweet, or too spicy. And your kitchen smells great as it cooks.

Mine needed a touch more salt but otherwise, awesome.

Title: Curried Beef Stew
Yield: 4 servings
Cooking Time: 35 minutes
Category: Entree
Cuisine: Asian/Chinese
Source: Personal Trainer: Cooking

---
Ingredients
---
1 5/16 pounds flank steak
1 tbsp cooking oil
2 medium onions
1 1/2 small green peppers
3/4 small red pepper
3 cloves garlic
2 tbsp cooking oil
2 tbsp curry powder
2 tsp salt
1 tbsp sugar
2/3 cups milk
2 tbsp potato starch
3 tbsp water
5 cups chicken stock

---
Instructions
---

1 - First, peel the onion.
2 - Chop the peeled onion into uneven equally sized pieces.
3 - Remove the stems and seeds from the red and green bell pappers.
4 - Chop the red and green peppers into uneven bite-sized pieces.
5 - Next, peel the garlic.
6 - Thinky slice the peeled garlic.
7 - Cut the beef into 1/4"-think slices.
8 - Put the potato starch in the small bowl and dissolve it in the
water.
9 - Heat 1/3 of the cooking oil in the frying pan over moderate heat.
10 - Put the beed in the frying pan and cook until both sides are
browned.
11 - Once the beef is browned, remove it from the frying pan and
transfer it to a dish.
12 - Put the onion and peppers in the same frying pan and saute them.
13 - Once the vegetables are fully coated in oil, turn off the heat
and transfer them to the other dish.
14 - Put the remaining cooking oil into the same frying pan and place
it over low heat.
15 - Add the garlic and saute until fragrant.
16 - Next, add the curry powder and saute until fragrant.
17 - Now add the Chinese chicken stock.
18 - Mix in the salt and sugar, while bringing the stock to a boil
over moderate heat.
20 - Return the beef to the frying pan.
21 - Once the stock come to a strong boil, reduce to low heat, cover
with the lid, and simmer for ten minutes.
22 - Return the sauteed vegetables to the pan and then add the milk.
23 - Bring to a boil over moderate heat, and simmer until the
vegetables become soft.
24 - Stir the starch mixture thoroughly. Gradually add it to the
curry, stirring with a ladle to thicken the sauce.
25 - Transfer the curry to serving dishes. It's ready to eat!

---
Notes
---

Makes 4 servings at ~533 calories per meal.
Calories 530
Total Fat 23g
Total Carbohydrates 30g
Protein 41g

#thisweeksmeals #cooking