Jenn Dolari @dolari@driveinsaturday.org

I have a helpful personality. I also occasionally have a forceful personality. This often turns into a forcefully helpful personality. Which isn't always a good thing as it leads to stepping on toes.

#thoughtsineededtogetoutofmyhead

Oho!

https://www.ign.com/articles/where-to-buy-the-legend-of-zelda-complete-series-dvd

I'm going to try baking a breaf loaf one more time. After friends suggested that stuff was being over proofed, I looked at proofing methods out there.

Most of the recipes I follow say "let rise of an hour" and I do it. Others say "let rise until doubled in size" and I actually have trouble judging that.

But there's another method of testing a proof I've seen mentioned a few times where you poke it and if it sprigs back fast, it's not proofed. If it springs back slow, it's fine. And if it never springs back, it's over proofed.

I can pretty much say any bread I've made using a timer would NEVER spring back. Like ever. So we'll try one more time, and see if this works.

Last Week's Fancy Pants Meal: Tim Walz' New Ulm Hotdish

Completely spaced out on posting this, but I decided to finally try one of what is apparently three Tim Walz's hotdish dishes out there. I chose this one cause I'm a sucker for sausage. Please do not take that out of context.

This was a good meal. Nothing hugely special - it's hot dish, it's hot, it's filling, with mild flavors. A good weekday dinner the family will like. Could use some salt and pepper. Maybe some ketchup? :D

I think changing up the sausage would really brighten this up. Instead of using bratwurst, try some hot Italian sausage?

Like most homemade recipes I've come across, the instructions were fairly vague, expecting you to just know how to prepare and cook them. I've updated the recipe to be a little more specific.

# Tim Walz's New Ulm Hotdish

Tim Walz
11.0 servings

1.0 whole onion (diced)
1.0 tsp garlic powder
1.0 cup celery (chopped)
0.5 cup milk
1.0 cup sharp cheddar cheese (shredded)
19.0 ounces bratwurst
12.0 fl oz beer
10.5 ounces cheddar cheese soup
10.5 ounces cream of mushroom soup
32.0 oz tater tots

1 - Bring a pot of water to a boil.
2 - Add beer, onions and garlic powder.
3 - Submerge brats into the pot and reduce heat to medium and cook for 10 minutes.
4 - Remove the brats and allow to cool
5 - While cooling, drain the water, keeping the onions.
5 - Butter the casserole dish.
6 - Combine the onion, celery, cheddar cheese soup, cream of mushroom soup and milk into a separate bowl.
7 - Chop of the brats into bite size pieces and add to the bowl with the other ingredients.
8 - Pour the mixture into the casserole dish, top with tater tots and bake for 1 hour at 350F.
9 - Sprinkle with cheese for the last 10 to 15 minutes of baking.

Makes 11 servings at ~400 calories per serving.

Calories 382
Total Fat 23g
Total Carbohydrate 24g
Protien 10g

#cooking #thisweeksmeals

True Story: Kids these days say things like "rizz" and "skibidi" meanwhile the friends my age tell me "Sometimes you talk like a late 1800s California gold prospector."