Jeannette Tomanka's Facebook describes herself as a "life hacker"

How appropriate for a woman who stabbed somebody to death to describe themselves as a life hacker. I guess she is a life hacker. She does not deserve to be out. If she had committed that crime a year earlier she would still be locked up

Proof Jeannette Tomanka is Bernadette Protti. Here is the link to the court document of the name change

Here is the link showing that Bernadette Protti Changed her name to Jeannette Butler then she Married Gary Tomanka of Oklahoma http://www.oscn.net/applications/oscn/GetCaseInformation.asp?submitted=true&viewtype=caseGeneral&casemasterID=105313&db=Cleveland

Try Jeannette Tomanka's Fettuccine With Pumpkin, Sage & Bacon Pasta Sauce. It's to die for!

Fettuccine With Pumpkin, Sage & Bacon Pasta Sauce

By Jeannette Tomanka on 10/01/2014

An Autumn pumpkin pasta sauce flavored with sage and bacon.

Prep Time: 16 minutes

Cook Time: 25 minutes

Yield: 4 helpings

Nutrition Information:

• 341 calories
• 12 grams of fat
• 350 milligrams of sodium

Ingredients:

• 8 oz uncooked fettuccine noodles
• 2 chopped strips of bacon, cooked crispy
• 2 tbsps finely chopped fresh sage leaves
• 2 garlic cloves, crushed and chopped finely
• 3/4 cup canned pumpkin
• 2 oz grated Parmesan cheese
• 1/2 tsp sea salt
• 1/4 tsp fresh ground pepper
• 2 tbsps heavy cream
• 2 tbsps parsley, finely chopped
• 1 shallot, sliced into thin strips and caramelized
• 1/8 tsp nutmeg
• 1 tbsp butter

Instructions:
Boil the fettuccine pasta until al dente in water. Drain and set aside, reserving 3/4 cup cooking liquid (this will be for the pasta sauce -- it helps moisten, flavor and further thicken the sauce). Heat a large skillet over medium heat. Saute in butter 1 tablespoon of the sage and the chopped garlic cloves for about 1 minute, stirring continually. Stir in canned pumpkin puree, and then add the bacon pieces, caramelized shallot, Parmesan cheese, salt, nutmeg and pepper. Add the fettuccine along with the reserved 3/4 cup of pasta water, and the heavy cream; toss the mixture to coat. Cook 2 to 4 minutes or until thoroughly heated. Place a helping on a plate then sprinkle with remaining 1 tablespoon of sage and parsley. I also served with slices of tart green apple, which further complemented the flavor of the dish and continued the Autumn meal theme.