> > > Youtube may actually be more lucrative. 
> > I don't understand the mechanism, but possibly. I see
> > a lot of people going to that channel both to achieve
> > publicity and to get revenue.
> More than one group is funding animal rescue with videos about animal 
> rescue.  Most of that is ad revenue.

Yeah, that's what I don't understand - accounting systems
and what the actual currency is.

> > > > It's true, when crime is institutionalized, only 
> > > > institutions are criminals. Something like that.
> > > When it's endemic it's predictable.  
> > A set of rules one can rely on can be very helpful.
> Even if they're the criminal's rules.  It works.

Especially if they're the criminal's rules, just so
you know what they are.

> > Hell is a lot closer than that - it's in Michigan, and
> > you could look it up.
> I'll go take a Michigander.  
> > What a Kahlo thing to say.
> Youp(er)

What 't Hek?

Beef involtini with grape tomato sauce
categories: beef, main, pasta, Italian
servings: 4

4 Tb extra virgin olive oil
2 anchovy fillets, chopped
2 fat garlic cloves, sliced
2 fat garlic cloves, minced
1 pt grape tomatoes, halved lengthwise
1 c canned crushed tomatoes
Kosher salt and black pepper
1 Tb minced sage
1 Tb minced rosemary
1 lb shaved beefsteak
2 Tb chopped parsley
cooked fettuccine, for serving

1. In a large skillet, heat 2 Tb olive oil over medium 
heat. Add anchovies and stir until they begin to dissolve. 
Add sliced garlic and cook until fragrant, about 30 sec. 
Add grape tomatoes and crushed tomatoes, and season with 
salt and pepper. Bring to a simmer and cook over med-low 
heat, stirring occasionally, until thickened, about 
15 min. Remove from heat.

2. Meanwhile, mix sage, rosemary and minced garlic in a 
small bowl. Lay a slice of beef on a work surface. 
Sprinkle a little herb mixture on top, and season with 
salt and pepper. Starting with a short end, roll up, 
tucking in sides; transfer to a large plate. Repeat 
with remaining meat.

3. In another skillet, heat the remaining 2 Tb olive oil 
over med-high heat. Season meat rolls with salt and 
pepper. Working in batches, brown them all over, 30 sec 
per side; transfer to tomato sauce.

4. Stir parsley into sauce and cook over medium heat until 
involtini are heated through, 2 to 3 min. Spoon involtini 
and sauce into a shallow bowl or plates, and serve with 
fettuccine.
Jane Sigal, New York Times
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