Jenn Boo-lari @dolari@driveinsaturday.org

Finally locked out of the work Google Calendar and GMail. So I uninstalled the Salesforce Authenticator and Okta. Was never happy about having work apps on my personal phone.

This is the week I finally start the job search and get a schedule going. Which actually includes eight hours of writing while I wait for jobs interviews.

Use the time to do the thing.

I just learned about this today, and let me tell you, it explains so much.

https://en.wikipedia.org/wiki/Prosperity_theology

https://www.youtube.com/watch?v=qV9GClrHBeA

This Week's Meals (3/3): Walnut Prawns

These are supposed to be breaded, but I can't tell if I screwed up the breading (as I usually do), or if it's the paleo-ish recipe. Still, I've learned to make another one of my fave dishes, but I think I'm going to try again with a non-paleo recipe, and see if that goes better.

# Walnut Prawns

Nom Nom Paleo: Food for Humans
7.0 servings

3.0 tbsp mayonnaise
1.0 tbsp honey
1.0 tsp lemon juice
1.0 pound large uncooked shrimp (peeled) (deveined)
0.75 tsp kosher salt
1.0 whole egg white
1.0 tbsp cornstarch
1.0 cup vegetable oil
0.5 cup walnuts
1.0 tbsp sesame seeds (toasted)

1 - First, make the sauce. In a small bowl, combine the Paleo Mayonnaise, honey, and lemon juice, and whisk to combine into a sweet, creamy dressing. Set it aside.
2 - Toss the shrimp in a separate bowl with the salt.
3 - In a large bowl, whisk the egg white until frothy, and add the starch. Mix to form a smooth batter. No clumps, please!
4 - Add the shrimp to the batter and mix well, making sure they are completely coated.
5 - Heat the oil in a large cast-iron skillet over medium heat.
6 - Once the oil is shimmering, fry the shrimp in separate batches. Cook the shrimp for 1 to 2 minutes on each side, or until they're golden on the outside and no longer translucent on the inside.
7 - Transfer the cooked shrimp to a wire rack.
8 - When all the batches are done, place the shrimp in a bowl with the honey-mayonnaise sauce, and toss gently to coat the prawns before plating.
9 - Sprinkle the walnuts and toasted sesame seeds on the prawns, and serve immediately.

#thisweeksmeals

This Week's Meals (2/3): Broccoli Bagna Cauda

I knew this was gonna be good when I tasted the tossed broccoli BEFORE I toasted and tossed it again.

# Broccoli Bagna Cauda

Nom Nom Paleo: Food for Humans
3.0 servings

2.0 pounds broccoli (cut into florets) (stems peeled and chopped)
2.0 tbsp olive oil (for tossing)
ground black pepper
6.0 filets anchovies
0.25 cup olive oil (for cooking)
kosher salt
2.0 cloves garlic (minced)
0.5 tsp red pepper flakes
0.5 tsp lemon zest
3.0 tbsp lemon juice (3 tbsp per lemon)

1 - Preheat the oven to 400°F with the rack in the middle position.
2 - In a large bowl, toss together the broccoli and olive oil, and season generously with salt and pepper.
3 - Arrange the broccoli in a single layer on a foil-lined rimmed baking sheet.
4 - Roast the tray of broccoli for 30 to 35 minutes, or until tender and toasty, tossing the broccoli and turning the baking sheet halfway through the cooking time.
5 - In the meantime, make the bagna cauda. Cook the minced anchovies and olive oil in a small saucepan over low heat.
6 - Stir until the anchovies melt into the oil, which should take 3 to 5 minutes.
7 - Remove the pan from the heat, and stir in the garlic and red pepper flakes.
8 - When the broccoli’s done roasting, transfer it to a large bowl, and mix it with the garlic-anchovy sauce, lemon zest. and lemon juice.

#thisweeksmeals

This Week's Meals (1/3): Westlake Soup.

Accidentally set my recipe manager to six servings instead of five (and my scallions have gone missing, so I substituted onions), but that's fine. I get one bowl right now!

Basically this is a type of hot and sour soup, and is really good. Although next time I'll go a little lighter on the white pepper AT THE "season to taste" step. It's went from "could use some pepper" to "OMFG HOT."

# West Lake Soup

Nom Nom Paleo: Food for Humans
3.0 servings

0.5 pound flank steak (finely minced)
1.0 teaspoon kosher salt
2.0 teaspoons rice wine vinegar
1.0 teaspoon fish sauce
1.0 teaspoon sesame oil
4.0 teaspoons ground white pepper
6.0 cups chicken stock
0.25 pound shiitake mushrooms (stemmed) (thinly sliced)
0.25 cup cornstarch
0.25 cup water
3.0 large egg whites (lightly beaten)
1.0 cup cilantro (finely minced)
3.0 whole scallions (thinly sliced)

1 - Combine the cornstarch and watter and whisk into a slurry
2 - Combine the beef, salt, vinegar, fish sauce, sesame oil, and white pepper in a bowl.
3 - Bring the broth and mushrooms to a boil over high heat in a saucepan.
4 - Lower the heat to maintain a simmer, and add the cornstarch slurry to thicken the soup, stirring well to incorporate.
5 - Once the soup thickens, add the marinated meat and stir well. As soon as the meat is cooked through, about 30 seconds, turn off the heat.
6 - Season the soup with salt and white pepper to taste.
7 - In a slow, steady stream, pour in the egg whites from high above the pot, stirring as the whites hit the liquid. The whites will cook upon contact with the hot soup, forming ribbon-like tendrils.
8 - Mix in the cilantro and scallions. Ladle into bowls and serve immediately.

#thisweeksmeals

According to Heroditus, I have been struck by the goddess Aphrodite Urania with the "female sickness."

And here I've only ridden a horse a few times!

https://en.wikipedia.org/wiki/Enaree

Today's Mood: https://www.youtube.com/watch?v=J7fMpeJIoro