Jenn Dolari @dolari@driveinsaturday.org

Spoilers for The Giggle, AND The 1984 Transformers Movie....

Today in The Further Adventures of Jenn:

Was talking today about the newest episode of Dr Who with friends who aren't completely familiar with Classic Who. Lissa said at one point "I don't really know who Melanie is."

Really, neither did the old school fans. She actually had a big backstory about being a computer genius from Pease Cottage, none of which was ever on screen. All she really ever did was scream and get caught.

I loved seeing her in the show actually get more character development in 50 minutes than her entire time on Classic Who. And I know Bonnie Langford appreciated it, since the reason she left was the character was doing nothing for her.

Watching the Dirty Pair movie from 1987 right now, and there's something in this and other anime movies of the time I really love, that I wish we'd do here.

When a TV animated show gets made into a 2D movie (A rarity these days), they tend to just add a lot of airbrushing effects to kind of simulate 3D. Anime, instead, just upped the line detail and color detail and way more fluid animation. I'd way more like to see that over the faux 3D effect.

The only movie I remember doing this in the US was the Transformers movie.

I had Kei on the left drawn on one of my school book covers in the 90s, and no one noticed.

This Week's Meals: Hana-Wanna Meatballs.

This was actually pretty good! I'm not the biggest fan of meatballs beause they're essentially very tiny meatloaves, and that bready texture doesn't work with meat for me. But it's the sauce that saves this and makes it's something I'd absolutely make again.

There's a LOT of pineapple in this, but it and the vinegar give the sauce (and the meatballs) a very sweet and savory flavor that really works. I used crushed pineapple versus tidbits or chunks which made the sauce super thick, and made it part of the meal, versus just a gravy or glaze.

# Hana-Wanna Meatballs

From the Green Kitchen

1.25 pounds ground beef
0.75 tsp garlic powder [meatballs]
0.5 tsp black pepper
1.5 tsp salt [meatballs]
0.5 tsp ginger (grated)
1.0 whole egg (beaten)
0.6666666666666666 cup crackers (crushed)
0.3333333333333333 cup onion (finely chopped)
0.25 cup green pepper (finely chopped) [meatballs]
0.5 cup milk
2.0 tbsp shortening
2.0 tbsp cornstarch
0.5 cup brown sugar
0.25 tsp ground ginger
0.25 tsp garlic powder [sauce]
0.25 tsp salt [sauce]
0.3333333333333333 cup vinegar
1.5 tbsp soy sauce
1.0 cup water
20.0 oz pineapple tidbits
pineapple juice (from can)
0.3333333333333333 cup green pepper (finely chopped) [sauce]

Meatballs:
1 - In a bowl, mix the ground beef, garlic powder for the meatballs, black pepper, salt for the meatballs, ginger, egg, cracker crumbs, onion, green pepper for the meatballs and milk.
2 - Roll into 1 to 1 1/2 inch balls.
3 - Heat a large skillet at medium heat with the shortening and brown the meatballs. Remove to a platter.

Sauce
4 - In the same skillet, whisk the cornstarch, sugar, ground ginger, garlic powder for the sauce, salt for the sauce, vinegar, soy sauce, water and pineapple juice.
5 - Add the meatballs and simmer for 20 minutes, stirring constantly to keep the meatballs from sticking.
6 - Transfer to a crock pot and add pineapple chunks and green pepper.
7 - Cook on low for 4 to 6 hours, stirring occasionally.

#thisweeksmeals #cooking