Jenn Dolari @dolari@driveinsaturday.org

Okay, the more I eat those yeast rolls, the more I like them. Not dry at all, almost perfectly moist and taste great. Just a tad dense. I'm thinking if I can get a better rise, they'll be perfect.

I'm thinking scaling them down to 15g carbs (which honestly is better for me than 37.5g), was what was killing the rolls.

Victory Before Bed: Got all my Steam games working in Linux! Even that pesky Mortal Kombat Kollection....

Taking the English soundtrack from an old bootleg episode of Spartakus and the Sun Beneath the Sea, and overlaying it on my French DVDs to get a nice looking if occasionally choppy English Dub.

Dear Internet.

When I want "How To" help, please provide the help in text unless there is no other possible way to give out that information. I don't like loading up a video, and having to skip past all the intros and shoutouts just to get a list of steps.

Thank you,
A concerned tenant.

My ribs were finished three hours agoi and my house STILL smells like an AMAZING steakhouse right now.

This Week's Fancy Pants Meal: Honey Glazed Spareribs

This recipe is supposed to be from the Basque region, but I had to make a few substituions, so I don't know if that counts anymore. Try finding sherry vinegar and piment d'espolette out here in the valley....

Still good though. :9

# Honey-Glazed Spareribs

The Basque Kitchen
6.0 servings

4.0 pounds pork spareribs
kosher salt
0.75 cup honey
1.0 tsp smoked paprika (or piment d'espolette)
2.0 tsp rice wine vinegar (or sherry vinegar)
3.0 cloves garlic (minced)
1.0 tbsp black peppercorns (crushed)
1.0 tbsp corriander seed (crushed)

1 - Preheat an oven to 375 degrees F
2 - Line a large sheet pan with aluminum foil and lay the rack of ribs on top.
3 - Season both sides of the meat with salt.
4 - To prepare the glaze, combine the honey, smoked paprika, rice vinegar, garlic, peppercorns and corriander seeds in a small bowl. Mix together well.
5 - Slather the glaze over both sides of the meat and place the ribs into the oven to cook for 45 minutes, basting continuously.
6 - Turn the slab over and increase the heat to 425 degrees F.
7 - Cook for another 30 minutes, basting once or twice more, until the meat is cooked through and the glaze is dark brown.

#thisweeksmeals #cooking

The comal may be retired until the crack in it is repaired, but the molcajete is still a working heirloom. Crushing coriander seed for her fourth generation cook....