Made By Kali

Most baked ziti at buffets and potlucks tend to be an overcooked, mushy mass of tasteless pasta and sauce. Not this one. People never fail to beg for this recipe.

The title of this recipe is a lie. We will be using penne, because it holds its shape and texture better.

This recipe will make two 9×11 pans, which will feed about 6 hungry people each. I recommend using disposable pans, because likely you will need to freeze one pan unless you are really feeding a crowd. Heavy-duty is a must because the weight of all these tasty things will actually collapse cheap pans.

Ingredients

• ~1lb dry penne
• ~1lb lean ground beef (I use 90% or above)
• 2 26.5 oz cans Hunts Traditional Spaghetti Sauce (or plain spaghetti sauce)
• 1 8oz can plain tomato sauce
• 1 medium onion
• ~2lb part-skim mozzarella
• ~1 large tub ricotta
• ~2 eggs
• ~garlic (taste as you go. I use almost 1/2 c in this recipe)
• ~oregano (1-2 tsp generally)
• ~basil (1 tsp generally)
• ~olive oil

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I know I said “next week” in the last tutorial on how to make a cellphone lariat, but this is soooo easy I put it up today. This is the tutorial for the lanyard, the charm seen here was prepared via my How to Make a CellPhone Charm tutorial. You could easily use one of these guys as a zipper pull as well.

Anyway.

The ingredients: One elastic hair tie (any color), one split ring, one charm.

I told you this was going to be easy!
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A few people have been having trouble locating cellphone lariats for my Cell Phone Charm/Zipper Pull tutorial. So here’s a quick and easy way to make some.

First off, this is what we are hoping to emulate.

This is what you will need to make this silly thing.

That’s a split ring, 1 or 2 crimp beads, a pair of pliers and your string. I’m using fake leather cording, but you could use waxed thread, etc.

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Now that I’ve gotten two requests for this stupidly simple recipe, well, I’ll share publicly. The one issue is that not all hot dogs are packaged with the same number of dogs. 1 tube of rolls will cover 4 hot dogs (or 8 if you like less roll to dog,) so make sure you have an equal number of rolls to hot dog.

• 1 package hot dogs (I use Boar’s Head or Hebrew National, I won’t touch non-beef dogs)
• 1-2 tubes crescent refrigerated crescent rolls
• Condiments

• Wash your hands!
• Preheat your oven to whatever the directions on the rolls say, also make note of cooking time.
• Poke some holes in the hotdog packaging, put on microwave safe plate and nuke for about 1 minute.
• Open your tubes and separate the contents into rectangles made of two triangular rolls.
• Dry your hotdogs off (the rolls won’t stick if their still wet with juices) and wrap the rolls around the dogs. You’ll probably have to stretch the rolls a bit.
• Place on ungreased cookie sheet and bake for however long the crescent roll package recommends (the package is destroyed now, I hope you followed Step 2! The average is 10-12 minutes.)
• The dogs are done when the rolls are a nice golden brown.

If you’re truly lazy like me, serve these with a package salad (you know, the kind that comes in a bag) and you have a full meal.

The Recipe Manifesto.

This is for a category that hasn’t quite popped into existence yet

Manifesto

• I don’t normally measure things exactly, unless there is a chemical reaction involved. This is not because I think I am Rachel Ray, it is because I find it easier to taste things as I go.
• I don’t believe in “healthy cooking,” I believe in portion control and moderation. I don’t purposely do “low-fat” or “low-calorie” foods unless they happen to taste fantastic. Some of my recipes are full of butter, bacon, dressings, drippings, “white” carbs, sugar and other “bad” foods. The secret is to eat only small portions of these foods and only eat them occasionally.
• I do follow the federal guidelines for portion/serving sizes. This means 3-4 oz. of meat is a serving, as is 1/2 c. rice, 1/2 c. veggies, etc. If you want larger servings, my recipes will feed less people.
• My cooking times are very loose. My stove and oven are quite uncooperative and the times vary greatly. Please watch what you are cooking and use a thermometer to make sure meats are cooked to the appropriate level of doneness.
• I like a LOT of garlic and other seasonings. Don’t be afraid to tone down some of the seasonings. On the other hand, I rarely cook with salt, as I prefer to add it at the table. (I also cheat and use prepared garlic, ginger, etc. packed in water.)

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I’m getting increasingly frustrated with all the crap pages on Stumble. No, I don’t mean the sites I don’t like, I mean actually useless pages and bad links. So here’s a quick guide to not being an asshat when submitting a site.

1. Make sure you are linking to the first page of a tutorial, list or other paginated article. Some older sites lack navigational menus on every page, and its no fun when we can’t get to the beginning from where we’ve Stumbled onto a site. That and we lose the anticipation when you dump us onto the #1 item in a list.

2. Don’t link to sites with a million and one non-thumbnailed images or embedded objects that immediately load upon Stumbling. I’ve had my browser seize because of some Stumbles, and I’m running a nice computer on a fast connection.

3. Don’t Stumble one of those ridiculous Stumble Cards. Seriously. No.

4. Think if you’ve ever seen this content before on another site. That oh-so-hilarious compilation of bad accidents? Yeah, it’s been copied on dozens of sites. We don’t need you to Stumble yet another.

5. Don’t Stumble sites that don’t credit their sources. You’re often just spreading plagiarized content. If the owner doesn’t say they took those pictures, then find out where they got them from.

6. Generally speaking, avoid Stumbling sites that have yet to join this millennium. Leave blinking text, spinning .gifs, neon colored backgrounds and background midi files you can’t turn off back in 1997.

7. Pay attention when Stumbling sites with frames. If you want to Stumble a particular frame, you have to open it in a new window and then Stumble.

Bonus! 8. Just because you haven’t seen it yet, does not mean it’s not old meme.

Pretty easy tips to follow, no? Now go forth and Stumble some NON-crap so I can get back to my regularly scheduled procrastinating.

The real reason I <3 Team Fortress

Made particularly of awesome and win are: Demoman 15, Engineer 1, Heavy 8, Medic 2, Medic 14, Scout 18, Spy 1.

I’m also inordinately fond of Scout flailing when he’s on fire. best displayed by this:

I find this both hysterical and deeply disturbing. WTF?

The telecom company that carries most of Pakistan’s traffic, PCCW, has found it necessary to shut Pakistan off from the Internet while they filter out the malicious routes that a Pakistani ISP, PieNet, announced earlier today. Evidently PieNet took this step to enforce a decree from the Pakistani government that ISP’s must block access to YouTube because it was a source of blasphemous content. - Richard Stiennon

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Please oh Please oh Please oh Please!

Need a reliable source here!

And we have visual confirmation. *BONK*!

Why don’t you come over here and say that to my face, tough guy? Audio FTW!

ETA: A more reliable source has, in fact, confirmed that it is coming. *runs off to upgrade Scout costume*

So… Katsucon 2008.
I went solo. Because Maura’s car caught on fire.
This is me:

What are you looking at, knuckleheads?

Anyway…
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