Jenn Boo-lari @dolari@driveinsaturday.org

Music Before Bed: https://www.youtube.com/watch?v=i3BhWXi5lzo

Thoughts Before Bed:

https://www.youtube.com/watch?v=Nz6wkM8LhNM&t=26s

Okay, I wasn't sure I was all in on the more supernatural bent Doctor Who is taking this season, but "73 Yards" has me all in on how they're handling it.

There are episodes of Star Trek: The Next Generation that the writers called "Wierd Shit" episodes. Where the Sci-Fi wasn't front and center, and instead they dove into the mystery of something odd happening to the crew.

Doctor Who's new direction is not the "exploring fairy tales" idea I got with the goblin episode, but genuine folk tale style stuff and attatching Trek's "Wierd Shit" mindset to it.

I'm in. I'm all in. :)

I've never been the biggest fan of 3D movies, mainly because they rarely worked for me in theaters. But watching 3D movies in VR gives a whole new life to 3D Movies.

I think it's because if I move my head, or tile my view, the 3D "sticks." It doesn't double vision, if I look a little to one side or rest my head on the headrest.

I may start getting them in 3D when I can to watch via my VR headset.

This Week's Fancy Pants Meal: Texas Chili

I'm genuinely surprised at how simple this recipe is, since it leans heavily on the chili powder as well as how much of this is fat versus water. Takes a while to make, though, almost 2 1/2 hours for me although most of it is just simmering to stew the meat. It's very good, though, if you want a hearty stick-to-your-ribs stew. Mine needed a dash of salt but otherwise was pretty darned good.

I am now officially a San Antonio Chili Queen (Claimant in Exile).

I wasn't able to find tallow locally, and didn't want to drive into town to a meat market, so I substiuted more lard for the tallow. Also, I used some generic Chili powder istead of Gebhardt's since it's what I had in the pantry. Might be why it didn't seem as hot as Max's did on his YouTube video....

# Texas Chili

Tasting History with Max Miller
5.0 servings

2.0 pounds boneless chuck beef
2.0 tsp salt
0.25 cup tallow
2.0 tbsp lard
1.0 cup onion (minced)
3.0 cups water (hot)
3.0 tbsp chili powder
2.0 tbsp garlic (minced)

1 - Chop the meat into small cubes, about 1/2 inch.
2 - Mix the beef and the tallow together, then add the salt and mix.
3 - Melt the lard in a pot over medium heat and add the onions. Cook for 5 minutes, stirring so they don’t burn.
4 - Add the meat mixture and cook, turning the meat frequently. Once all the meat has some color, continue to cook stirring every few minutes.
5 - Once the juices have cooked off and the meat is left frying in the fat, add the hot water. Make sure the water is very hot, almost boiling.
6 - Add the chili powder and garlic and stir until everything is mixed well.
7 - Bring the pot to a boil, then lower the heat and simmer with the lid off for 1 to 1 ½ hours. The time will depend on the heat and the cut of meat you’re using. Mine took an hour for the meat to get nice and tender. You shouldn’t have to add any more water, but keep an eye on it because if the water all boils away, the chili will burn.
8 - After the chili has simmered and the meat is tender, serve it forth and transport yourself back to the plazas of San Antonio when the Chili Queens reigned.

Makes 5 servings at ~400 calories
Calories 425
Total Fat 22g
Total Carbohydrate 6g
Protein 6g

#thisweeksmeals #cooking #TastingHistory

This Week's Bread: Globi

I've always had an interest in ancient cooking particularly Roman cooking. One of my fave omlettes is an ancient Roman recipe (eggs with honey and pepper!) But recently I've come to find out that the book I had been using for decades was inaccurate when it came to recipes with cheese.

This week's bread comes from Max Miller's Tasting History book, and is a recipe that's also in my other book, Mark Grant's Roman Cookery. And it shows the innacuracy of Grant's book: The recipes are roughly the same except Miller's book uses Ricotta Cheese. Grant's uses Cheddar.

I picked up Grant's book before the internet got big, so it was my only source for adapted Roman recipes so I didn't know any better...but the flavors with Cheddar were odd. Later, after more adaptions became available, I learned the roman cheese was more like ricotta or cottage cheese. Which is what Max Miller's recipe for Globi uses.

Anyways, Globi is pretty good. A little weak in the flavor department, coming across as a sweet version of a hush puppy. Makes for a nice little snack, but might be too mild for out tastes. It's not authentic, but dusting this with powdered sugar would be fantastic.

# Globi

Tasting History with Max Miller
6.0 servings of 4 balls

1.0 cup ricotta cheese
1.0 cup spelt flour
1.0 tbsp spelt flour
canola oil (for frying)
0.3333333333333333 cup honey
poppy seeds

1 - Mix the ricotta and flour in a bowl until it becomes a dough.
2 - Form the dough into 1 inch balls
3 - Heat the oil in a pot to 350°F (175°C).
4 - Fry the balls a couple at a time for 60 to 90 seconds.
5 - Turn them every 10 to 15 seconds to make sure they’re cooking evenly
6 - At 60 seconds, take one out to check its color. You want them to be a nice deep golden brown.
7 - When they’re done, set them on a wire rack to drain over some paper towel. Repeat the process until all the globi are fried.
8 - Once all the globi have been fried, heat the honey just until it thins a bit.
9 - Dip the globi into the honey and coat them evenly, then sprinkle them with poppy seeds.

Yields 6 servings of 4 balls at ~37.5g carbs per serving
Calories 232
Total Fat 5g
Total Carbohydrates 38g
Protein 9g

#thisweeksmeals #cooking #tastinghistory