Jenn Dolari @dolari@driveinsaturday.org

My mostly-usual lunch. Usually it's JUST a fruit (or a salad) and and a protien. However, after I plan out the day's meals, if I have some calories left over, I'll add a treat here and there. This (along with cheat weekends) keeps me from going insane on a 1600 calorie/150g-a-day carb diet.

Fat: 20.02g
Carbs: 40g
Protien: 17.41g
Calories: 412

So, I've been in Second Life for 17 some years, and have enjoyed being my true self for some time. Recently, though, an old friend from SL who dissapeared got back in touch with me, and sent me over to another virtual world, Resonite, to check it out.

It's impressive! Way more complex than Second Life, but also somewhat isolated. There's not the kind of "grid" you'd get in SL, where one region links to the next, links to the next. It's all individual worlds. It's hard to be social, when you're isolated.

But if you find a spot, though, it's like Second Life of Old. Khyle sent me over to the Creator's Jam, and oh, my goodness, it was like 2007, all over again. A ton of people, all working on stuff, and the moment they knew you were knew, they walked you through EVERYTHING. I've gone from "how the heck do I look around?" to "complex linkages between components and prims" in about three days.

Would I leave SL for Resonite? Not really. I love SL and that's my home. But for a "spa day at a resort?" Sure, I'll pop on every so often. Especially once I find an avatar that is more "Jenn" and less "Dollar Store Princess Zelda."

Also, I'm apparently the only human in an entire world of furries...although there is one centaur out there....

#resonite #secondlife

This Week's Bread: Peanut Butter Biscuit Twists

I joke a lot about how that during my five years in Pennsylvania, I ate some pretty bland food ALL the time, and that ketchup was as exotic as most folks got. It's an exaggeration, of course. But not by much.

But one thing they excelled at? Desserts and sweets. Especially baked ones. So taking a page from the FIVE HUNDRED PAGE Pennsylvania Grange Cookbook, I came across these PEanut Butter Buscuit Twists and decided to try them out.

I was a little suspicious about making a sugar glaze and just dunking the biscuits in it, but in the end, what you end up with is a nice "top" glazed salty-and-sweet biscuit.

I would totally make these again. And in fact, encourage you to try it. It's quick and tasty.

Suggestions: Use creamy peanut butter. I used chunky because it's what I had and as the biscuit rises, it pushes all the chunks out. Also, the 90g measurement for peanut butter is just for my nutritional info. Put as much as you like in there. :)

# Peanut Butter Biscuit Twists

The Pennsylvania State Grange Cookbook
10.0 servings

0.5 cup brown sugar (packed)
3.0 tbsp water
1.0 tbsp butter
0.25 tsp cinnamon
0.5 tsp vanilla extract
10.0 count buttermilk biscuits (canned dough)
90.0 grams peanut butter

1 - Combine brown sugar, water, butter, cinnamon and vanilla in a saucepan.
2 - Cook over medium heat until butter is melted and sugar is dissolved, stirring occasionally.
3 - Pour into ungreased 8x8 inch baking pan.
4 - Separate biscuits and flatten into three inch oblongs.
5 - Spread with peanut butter.
6 - Twist each biscuit three or four times.
7 - Place in prepared pan.
8 - Bake at 400F for 15 to 20 minutes or until browned.
9 - Cool for 3 minutes.
10 - Remove to serving plate.

10 servings
Calories 254
Total Fat 5g
Total Carbohydrate 41g
Protein 6g

#thisweeksmeals #baking

Music Before Bed

https://www.youtube.com/watch?v=nguNuxvNN48

Given the number of times I've seen it on my feed, I'm guessing the Deadpool/Wolverine movie is pretty darned anticipated. :)

Places I Miss, Volume 23109:

This Week's Fancy Pants Meal: Cream of Broccoli Soup

Did you know American Cheese is a real thing? Like, not Kraft Singles, but an actual cheese? Not nearly as sharp as cheddar, and a bit more salty. In fact, it literally just tastes like Salt Cheese.

The soup isn't bad...but it lacks a bit of a bite. Next time, I think using Cheddar instead of American Cheese would make a more flavorful soup.

Also, more cornstarch, I think. It's a bit watery.

# Cream of Broccoli Soup

Luby's Recipes & Memories
5.0 servings

8.0 cups chicken broth
10.75 oz condensed cream of celery soup
0.75 cup chopped onion
0.75 cup chopped celery
2.0 tsp salt
None None white pepper (to taste)
2.0 cups milk
0.25 cup cornstarch
0.25 cup water
3.0 cups cooked broccoli florets
12.0 oz shredded deli American cheese

1 - In a large saucepan, combine broth, soup, onion, celery, salt and pepper.
2 - Bring to a boil.
3 - Reduce heat, cover and simmer 20 minutes.
4 - Add milk and bring to a boil.
5 - In a small bowl, mix cornstarch and water until cornstarch is completely dissolved.
6 - Gradually whisk cornstarch mixture into boiling soup.
7 - Reduce heat and simmer 5 minutes.
8 - Remove from heat.
9 - Add broccoli and cheese, stirring until cheese melts.

#thisweeksmeals #cooking

This Week's Bread: Angel Biscuits

After 4 weeks and 24 cinnamon rolls later, I decided I needed a nice salty southern style biscuit. So I made Angel Biscuits.

They're kind of wierd looking because I need exactly five biscuits, and do'nt want to waste dough, so they're square and folded over, just to use it all at the exact amounts I need.

I hate being so techy with my food, but being diabetic and needing to know EXACTLY what's going into wht makes for food wierdness.

# Angel Biscuits

Fredericksburg Home Kitchen Cook Book

5.0 cups flour
0.75 cup shortening
1.0 tsp baking soda
2.0 tsp salt
3.0 tsp baking powder
3.0 tbsp sugar
2.25 tsp yeast
0.5 cup lukewarm water
2.0 cups buttermilk

1 - Dissolve the yeast in the lukewarm water.
2 - Sift the dry ingredients together.
3 - Cut in shortening until mixed thoroughly.
4 - Add buttermilk and dissolved yeast.
5 - Work together with a large spoon until all the flour is moistened.
6 - Cover bowl and put in refridgerator.
7 - When ready to use take out as much dough as needed, roll 1/2 inch thick and cut.
8 - Bake at 400F on greased cookie sheet 12 minutes, or until browned.

Dough will keep for several weeks in refrigerator.

15 biscuits at ~37.5g carbohydrates each.
Calories 267
Fat 10g
Total Carbohydrate 36g
Protein 5g

Yields 72 biscuits normally

#thisweeksmeals #baking

Now that the cinnamon rolls are "perfected" I'm making angel biscuits for this week. I forgot how much I love love LOVE the smell of southern style biscuits.

Jenn, Noon: Crap, I'm out of ibuprofin.
Jenn, 1PM: Curled up shrivled little shell of a woman in the corner with a lot of minor muscle pain.

If there's anything I took away from my time at Speakeasy and Tableau, it was the wekeend bagels we'd get....

And so ends the saga of Jenn's cinnamon rolls. They were tasty to the end....