Sunday, March 24

BLUE

no wasted time.
rules is rules.
even when these F*ing bummery blue paints make making pictures harder,
we still gotta, so we still do.
or at least i still do anyway.
i'm not speaking for y'all.
check it:

too much is the right amount.
i'll just leave this here for you.
come visit, and see all of them in person, or don't.
they'll be at AMPERSAND TATTOO with or without you;
never quiet, never soft.....

FANCY TOAST!!

you know i got that sourdough bread game going hard in these streets, right?
i mean,
years and years of homemade, naturally fermented, fresh-baked sourdough
have only made each loaf get a little bit better than the last one...
and when you've got delicious bread you're much more likely to have delicious toast.
y'heard?
that's real.
good bread makes better people. we all know that's true,
and good people make better breakfasts-
that's not as well known, but it's also a thing.
now when you add all the good things to good people
using good bread to make breakfast,
what do you get?
you get this:

AVO-MUTHA-F*ING-CADO TOAST, NEIGHBORS!!
this one's for all the white girls.
they love it.....a LOT.
and it's just double-cooked bread and stuff but it's also SO expert.
that's wild!
you can see it's sexxxy as hell, and you're right to think that.
so what's on there?
well-
there's toast, obvi, golden and good, with the traditional softer sourdough centerline
in between the crusty surfaces.
plus, one mashed-up and spread out perfectly ripe avocado.
this green guaca was jusssssst right.
and sliced sweet baby grape tomatoes,
and wafer-thing tiny cukes,
and paper-thin tart radishes,
and chopped scallion and cilantro leaves, too.
i even had a little lettuce hiding out, just in case.
( i eat my garnishes, because that's what we do- rules is rules)
here's the thing-
from there, i went hard on the sprankles,
and that's what realllly turned it up to eleven.
i mean it.
look:

too much is the right amount!
yeah!!!
there's fire-roasted tomato flakes.
that's tight.
and fresh-ground dried sriracha pepper flakes.
that's even tighter.
and two-tone toasted sesame seeds.
that's the tightest.
but, wait..... the mvp co-captains? pink salt and fresh black pepper.
yep.
reliably right-on and really the upright upgrades this batch of from-scratch hash needed.
damn, this was good.
*
i played myself.
i allotted a lot of time for two tattoos, and i did 'em effectively and efficiently,
and also quickly-
so the rest of the day was spent waiting for walk-ups,
after turning away a pair of possible zipzaps earlier in the day.
that's a lame turn of events.
however, my hands hurt.
even holding a paintbrush hurt after an hour.
although i found that out from firsthand pinched-finger experience.
holding a book, however, was virtually painless;
so i also did a bit of light reading.
yeah, man.
i love being at AMPERSAND TATTOO,
and it feels like we've made something that people really respond well to.
...even when they aren't getting tattooed.
that's maybe the biggest thing i've noted:
people like it there.
that is a very rewarding outcome-
creating an inclusive enclosure for expertism and interactive participation
was what i had in mind form the start.
i'm just so happy that it translates from warrior poetry to the real-persons' lexicon.
it's all really happening there, and i'm grateful for the time i have been given;
never quiet, never soft.....

Saturday, March 23

ORANGE

a three inch fiery skull?

i can hang out with that.
i think i'm getting more comfortable getting looser and easier with these little guys.
when you sit across from the gallery wall,
they look so freakin' great, peeking out between all the frames.
there's not a ton of time to make 'em right now-
i've been busy busy over at AMPERSAND TATTOO,
so the next few days aren't likely to see many little circles of dead headbones
getting produced in any large quantity.
i'll paint some base coats maybe.
in between big appointments and long days of appointments and walk-ins
there's usually five minutes to do somethin' productive on the personal level.
it isn't easy to devote attention to every direction all at once,
and some of the peripheral bits are left fallow for a bit here and there.
i've got things poppin' for the next few days, and that's good.
nobody likes to sit at work for free.
i doubt most of y'all know about that, but it's a real thing.
i don't wanna waste time,
and these last few days have given me an idea of just how tight timelines
are likely to get as new experiences draw closer and closer to fruition.
i'm talking about babies and children and work and houses
and homes and dogs and dinner and adult interaction
as well as intentional and inventive business operation and creative time management.
it's all got to get restructured, which is a massive undertaking...
meanwhile, i'm still doing what i can to be present and productive in all aspects of studio life.
i'll admit i fall asleep exxxtra hard these days.
i think that's due to running marathons in my mind all dang day...
now, if i can just manufacture a second and third set of hands,
maybe i'll be more effective at doing all the things i'd like to get done.
we'll see what happens.
meanwhile, if i get a moment, i'll make a few more of these skulls.
i know i can at least manage to do that;
never quiet, never soft.....

SPRING SNOW

springtime is here.
and after a few warmer days when optimism is high and morale is up
in the upper reaches of the woodsly goodness
there's always a snow day....
yeah, dudes-
nature wins, and she wants to make sure we know it.
we get it.
i'm always a fan of driving the point home too, though,
so i guess a sloppy, slippery, bloppy batch of bummery soft-serve sludge
is just gonna be considered a reminder to not get too comfortable
when the melting begins and things start looking up.
yeah.
mud is coming, kids.
get your tall boots ready.
-
and when i wake up to wet wintry weather i gotta do something to cheer myself up.
it's been a minute since i baked up any cakes, but i cracked open the seal,
and there's a few of 'em ready to get out.
uh-huh.
what's the right response to a snow day?
in my experience the answer is chocolate cake!

YEAH!
and after the soft-centered dog-bit disappointment from the other day,
this one came through and redeemed my faith in myself and my baking skills.
for real.
a fluffy, light, delightfully decadent perfect vegan cake for my face.
man, when a cake is just right?
i gotta eat a whole mess of it, and i'm ok with that.
-
y'wanna make some to brighten your day?
sure.
here's the recipe:
-
*
CAKE!
-
preheat your oven to 350℉
-
grease a 9" springform cake pan.
-
in your stand -up mixer, with the whisk attached, cream up:
1 cup raw sugar;
1/4 cup brown sugar;
1 stick ( 8 T ) vegan butter, softened;
1/2 tsp salt;
2 tsp vanilla;
1/2 cup vanilla non-dairy yogurt;
3 T vegan sour creme;
1/3 cup raw cacao...
get that whipped up and fluffed out,
then sift in:
2 1/2 cups king arthur flour;
2 tsp baking powder;
1 tsp baking soda;
1 cup non-dairy milk.
whisk it on high for two minutes, and spoon it into that cake pan.
bake it for 35-45 minutes, until a cake tester comes out clean.
cool it completely, and flip it over, so that smooth surface looks great for frosting.
-
and did i go snowy with the frosting?
F* yes i did.
coconut does the trick every time.
-
3 cups powdered sugar;
1 tsp vanilla;
3 T ground unsweetened coconut flake;
1 stick ( 8 T ) softened vegan butter;
1/3 cup non-dairy milk....
-
i reserved 1/3 of the frosting, added a couple of tablespoons of cocoa,
and rewhipped it up to get it nicey-nice and chocolaty.
that's expert.
and i even hit it with those iridescent sprankles, too.
-
neighbors,
i want that good cakey magic time.
i want this snow to cut it out.
i want a lot of things.
i have cake, so that's a start.
did i mention it's windy af?
yeah.
that's lame.
out like a lion, or a liar.
that's just how march operates around here...
***********
so i almost had a baby on thursday.
that's pretty wild.
breezy had a yellow alert,
and we went to the hospital to see how fast things were moving.
the good news?
we've got a little more time.
the bad news?
well, really, there isn't any;
other than maybe feeling a bit sheepish
about leaving the hospital without a brand new baby.
but,
that's the new normal, friends.
getting ready, being ready, and having a go-bag of goodies for making that run
to the hospital at a moment's notice.
i felt good.
she felt good.
it's a little soon, but not too soon-
therefore if we've gotta get this show on the road
we'll be sure to be road-ready and prepared to adopt a breathe-and-push mindset.
i don't think i know of anybody i think is more capable
of momming it up at the professional level like an absolute powerhouse.
we're headed towards the finish line.
this little taste of the big action changes a lot of things about time and space
and the way we're interacting with the world around us for the next one to five weeks.
it's literally all really happening, and some of it is still a big surprise.
normally, i hate surprises the most.
this one, though?
i think it's more like anticipation without a concrete deadline.
i think we're ready;
never quiet, never soft.....

Thursday, March 21

AND THIS!

SKULLLLLLLLLLLLLLLS!
you know what's up.
there is a never-exhausted supply of lids to the endless stream of candles
that keep AMPERSAND TATTOO smelling exxxtra-sexxxy.
that's f'real.
so, i'm still painting skulls, until they're used up.
i know, i keep saying that-
but, i keep finding MORE,
and rules is rules, man.
so, here's another one:

YEAH!!
i'm gonna keep it up,
and you're gonna keep seein' these here.
one day, i'll get back to barbarians and warriors and robots,
but for now, this is What Is.
i like 'em, and that counts for a lot around here;
never quiet, never soft.....

SPRINGTIME PIZZA PARTY!

how did you celebrate spring?
neat.
well, up here in the woodsly goodness,
i had pizza for breakfast, buddy.
yup.
check it out:

THAT GRANDMA SLICE, FOREVER AND EVER!!
mmhmmm.
i had some elite dough proofing all morning, on that fluffy-type sh!t.
that's key, to me, for a good grammie jaun.
2 cups of bread flour;
2 tsp sea salt;
1 cup warm water, with 1 tsp raw sugar, and 1 1/2 tsp bread machine yeast stirred in;
1 pkg active dry yeast-
all kneaded for 11 minutes in my true aide-de-camp: the kitchen-aid stand mixer,
with affixed dough hook attachment engaged.
i let it pop off for half an hour, then arranged it in my oiled nana-pan,
so it could puff up like a focaccia papa.
and it was goooooood.
i caramelized a sweet onion,
i grated some miyoko mozz', and MINCED the daiya mozz',
a bunch of each,
and i freaked it off with a rich and luxuriously thick cooked sauce.
yup.
i prefer a cooked sauce on my siciliano stuff.
a quick and easy sauce, never the same way twice, is molto molto nicey-nice.
that's a thing.
i used whole baby grape tomatoes in this one,
and caramelized onion and garlic,
a little balsamic vinegar, all the right herbs and spices,
crushed tomatoes, nootch, time and love.
i dunno what i was doing when i did it,
but i know that whatever i did was the right thing to do.
and that pepperoni on top?
that's the big action.
yeah.
it starts from scratch with a batch of vegan sausages.....
-
*
VEGAN RED LENTIL SEITAN SAUSAGES!
-
sift together:
1 cup wheat gluten;
2 T tapioca starch;
3 T chick pea flour;
1 T nootch.
1 1/4 tsp GPOP;
1 tsp oregano, basil, thyme, dry parsley; sage; dry mustard, fennel seed; smoked paprika;
1/2 tsp red pepper flakes, rosemary, black pepper;
i also added 1 T fresh chopped italian flat leaf parsley, too. 
set all that aside, and then...
in a 1 quart saucepot, with 1 T hot olive oil, on medium-high heat, saute:
1/4 cup finely chopped onion;
2 cloves crushed garlic-
let the onions get translucent
1/2 cup red lentils;
1 tsp nootch;
3 dashes liquid smoke;
1/2 tsp smoked paprika;
1 T tamari;
black pepper;
pour over 1 1/4 cup vegetable broth.
cover, reduce the heat to the higher side of low,
and simmer it all, maybe adding a lil more water,
until those lentils are mushy.
-
add the mush to the dry stuff. adding a touch more olive oil,
and maybe a small splash of tamari if it seems that little baby bit too dry.
stir it together, mash it into a dough, and knead it up as best you can, into a tight ball.
pull off chunks, to make links of sausage the size you'd like
mine are like 4-5 inches, by 1" thick.
i roll 'em, dunk em in water, and wrap them tiiiiiight in foil,
twisting then ends to hold them firmly in shape.
(if i wasn't so inneffective at time management in the moment,
i'd document what i'm writing about, so you could see it better than just imagining it)
-
i got ten perfectly perfect links from this one recipe's dough,
and that's good for a week of sausagey somethin' for me...
anyway,
now y'gotta steam 'em up, turning them every ten minutes,
for like half an hour at least.
but for no more than 45 minutes, or they'll get all dry and not dope.
-
hey!!
y'wanna know the technique to turn these baseline all-purpose sausages into
super-expert pizzatime pepperoni?
yeah?!
word...
slice up a couple of links, and arrange them in a pan that'll hold 'em all,
single-layered,with a glug of olive oil and a cup of broth.
add 1/2 tsp smoked HOT paprika, black pepper, and a shake of GPOP,
plus a dash of tamari and a drop of liquid smoke.
all you need is heat from there-
the wet part will absorb into those discs of goodness,
and then the oil will cook 'em up some once they're hydrated.
neighbors-
this is the stuff.
it seems like it's work, and it is,
but it works so good you've got to try it at least once.
that's real.
i don't want the simulations from the store anymore.
no way.
the real-real homemade intentionally excellent from-scratch masterwork
that happens here in the Folk Life & Liberty Fortress test kitchen laboratory is
too damned dope to deny, and even more delicious than anything i get in a box.
*
i baked it until it was big and burly at 485℉,
for however many minutes that took.
i wasn't counting, but it wasn't super-quick-
i like the crust to be darkish, and firm at the corners,
so there's not much floppy sloppiness-
although this was one heavy set of squares, to be fair.
and after a minute,
i topped it off with that peppery crisp arugula, to make it especially awesome.
i mean, y'gotta, y'know?
seriously, if you aren't gonna do it right, don't do it, dammit.
spring pizza, first thing in the morning?
don't mind if i do.
and we did.
and that's how you ring in a season righteously.
***********
i'm over here having pizza for breakfast.
i'm over here having whirlwind visits with longtime friends.
i'm over here celebrating spring and getting ready for babies and sh!t.
life is beautiful.
life is a struggle.
life is a beautiful struggle.
that's word;
never quiet, never soft.....

EQUINOX!

springing around with pep in your step?
you should be.
i mean, it's officially a better season,
and also,
it was a full supermoon, full of super-werewolfen berserker fury,
and also magical berfday joy.
yup.
that's a LOT of things, man.
for real.
my ma's berfday is also the first day of spring,
and i made a cake to enjoy in honor of my mama, y'heard?
check it out:

LEMON-COCONUT SPRINGTIME GOODNESS!!
those flavors are F*ing elite!
the frosting is fluffy,
the crumb is dense and moist,
(and i confess the center was underdone)
i should've baked it longer- that's my bad,
and crabtree snagged a a HUGE mouthful of this bad boy off the table,
as a big bad werewolf bad boi of poor manners and poorer behavior.
so, i only had a little slice,
and had to scrap half of that piece due to batterish bummerism,
if you know what i'm sayin'.
so,
basically, i made a very pretty mess.
and had to toss it out shortly thereafter.
-
so, maybe i'll give you the recipe, with a more accurate baking time,
and also, the recommendation to keep it away from the edge of your countertops.
yeah.
-
*
L-C-B-CAKE!
(Lemon Coconut Berfday)
-
preheat your oven to 360℉
-
grease a 9" springform pan
-
in your stand-up mixer, which i hope you have, cream up:
1 stick softened vegan butter;
1/2 cup vanilla non-dairy yogurt;
1/3 cup brown sugar;
2 tsp vanilla;
3 T vegan sour cream;
1/2 tsp salt;
1/2 tsp lemon extract;
1 tsp lemon zest;
1 cup sugar.
then sift in:
2 1/4 cups king arthur flour;
2 tsp baking powder;
1 tsp baking soda;
1/3 cup unsweetened medium flake coconut shreds;
1 cup non-dairy milk.
whisk it until fluffy, spoon it evenly into your pan,
and bake it for 35-50 minutes, or until a tester comes away very cleanly from the center.
don't pull it out too soon, or you'll be as big a dumb-dumb as i am, man.
be smarter, and listen to y'boi when he wants you to benefit from his failures.
-
the frosting is easy, and should be applied ONLY when the cake is completely cool.
rules is rules, and warm cake makes bad frosting.
-
3 cups of powdered sugar;
1 tsp vanilla;
1/2 tsp lemon extract;
3 T powdered coconut flake;
1/3 cup non-dairy milk......
whisk that up until it's SO fluffy, man.
the more air, the better.
nobody needs crusty frosting, so make it good.
did i also add little crystally cutie sugar sprankles?
obvi.
what am i?
an A*-hole?
no way.
i do it right, for my mom....even when it's really for me,
and even then, when i barely even get to enjoy any.
awwwwwwww.
*
y'all ever do pull-ups?
not the diapers.
the exercise.
they are not fun,
and they make weird parts of my side-arms and side-body feel tired.
yeah.
i guess that's necessary?
i hope so, because it's happening.
i'm just up here, in the woodsly goodness,
makin' cakes, and eatin' stuff, and pulling up.
i s'pose there are worse things to be involved in.
so, that's what's up.
it's spring. i've got werewolf howling just below the surface of my skin,
and moonbeams making my eyes water and my sleep disappear.
there's battle-beastliness in the air up here,
reflecting like wild off of all this snow,
and shining brightly across the stone and wood of this mountain vale.
pulsing like blood, and baking like cake,
between fifty degree daytimes and fifteen degree nights,
the wild ride that's running rampant like the wild hunt
is some sort of spellcast blast from the past, changing seasons and charging up
all the energy of the equinox.
if you know, you know,
and if you don't you probably should try to find out;
never quiet, never soft.....

TACO TUESDAY!!

shawn hebrank?
shawn hebrank??
yeah. my tattoo guy homeboy since forever and ever was here!
he did tattoos at AMPERSAND TATTOO,
and we hung out and caught up on good times,
and also, naturally, we ate.
yeah.  we ate a LOT.
and on tuesday, we did something we hadn't maybe ever done,
and that i personally hadn't done in an age, either.....
you know what time it is, right?
taco mutha-'ucking tuesday, dudes.
i guess i must've been excited to see him,
and show off some of these sexxxxy cooking skills with another 'nother
drug-free vegan warrior from back in the day...
look:

SOFTIES FOREVER!!
i do not like hard tacos nearly as much.
but soft flour hottness is the TRUTH over here.
there's a time and place for all the tortillas,
but this is the place for the best kind.
he helped chop all the vegetables.
i forgotten that a heart he's still a DIY punk-rock get-involved kid,
and he can't help himself but jump in and actively participate.
i really like that.
-
so we had our heated up soft four tortillas.
we also had scallion and cilantro sprankles.
i mean, c'mon.
how you gonna NOT doo-doo around with those lil green exxxtras, right?
and AVO-F*ING-CADO, too-
because that's what you want on tacos if you know about good tacos.
plus, some nootch-boosted red bell pepper and onion activated refried beans,
exxxtra-thick and hella tasty.
i love refritas, man.
f'really-real.
if you don't saute a few bits of pepper and onion in a pat of vegan butter,
and add a punch of GPOP, and nootch?
you are effing up, bruh.
get right, or get lost.
all that is pretty tight, right off,and that would've been a decent taco spread,
but too much is the right amount,
and friendship-times call for that level eleven expert stuff....
so i also made homemade seitan,
and we fired up some asada-style fajita strips, to turn these bad boys UP.
word.
the recipe for homemade seitan is HERE.
-
and with red pepper, and sweet onion, and poblano,
plus cumin and oregano and smoked paprika and GPOP and black pepper and pink salt?
you are gonna be SO psyched if you get it poppin' like this.
here's the thing-
a dab of oil and a hot pan are all you need to begin a majestic journey to
dinnertime super-deluxxxurious dopeness.
so, don't sell yourself short, and get after some of that boomfire from your kitchen.
i mean it.
it's good for you.

see?
-
that's a LOT of flavors to enjoy, y'know?
but we still needed MORE.
too much is the right amount, bruh.
that's no joke.
*
we also had fire-roasted tomato salsa.
like, 1 1/2 cups of those tomatoes,
and 3 tablespoons of onion,
and 1/2 cup of mixed peppers,
AND two cloves of garlic,
AND a bunch of cilantro,
AND green onions,
AND lime juice,
plus GPOP, black pepper, pink salt, cumin, coriander seed,
and a touch of smoked paprika just to give it that low end body, broski...
-
and last, but not least,
i got busy-busy with some ESCABECHE!
yup,
that peekooo, baby.
um, that's pickle, for those who aren't phonetically inclined.
two bias-cut carrots, barely covered by apple cider vinegar,
with a spoonful of sugar, and a splash of salt,
boiled until soft, and super sexxxy in flavor.
that's that turbo-expert excellence.
you want tacos that are great?
y'gotta BE great.
rules is rules.
***********
so, we had our first guest artist after all this time.
and he was a great guest,
and we all had a great time with what we were given to span, i think.
i know i did, anyway.
and now, it's back to normal,
and while it might be less cramped on the business end of AMPERSAND TATTOO,
the wall is getting more cramped with all the art that's happening every damned day
over at the back table where paint and wood and what's good all converge.
it's all really happening,
and that's the whole point,
never quiet, never soft.....

Monday, March 18

BONES

yep.
another skull.
my ma asked me:
'what's with the skulls?'
ummmmm,
skulls are F*ing awesome.
look:

see?
MORE skulls means i'm cool, right?
maybe.
i know i've got a few i can still summon up,
when i'm not so slammed at the studio.
AMPERSAND TATTOO has got the skulls, friends.
we may also have the skills to pay the bills,
but we for sure have a lot of these head bones.
simple is nice.
complicated is too.
maybe the next one will be busier.....
it's too soon to predict the outcome as they basically paint themselves;
never quiet, never soft.....

SODA!

irish mutha-F*ing soda bread!!
is it good?
kinda!
is it rich and thick and only barely like bread?
definitely!
did i make a sexxxy savory slab of the stuff?
neighbors, rules is rules,
and you do the thing when the day demands it.
teleport:

SO CRUSTY, SO SERIOUS!
it's black irish tea and toasted caraway everywhere in there,
and that's a combo that hits the spot a LOT.
it's moist.
it's thick.
it's got a ton of big flavor.
and it soaks up vegan butter and boil'd D broth like a sexxxy sponge.
so, do you want to make a loaf for yourself?
yeah?
well, sure you do.
here's how:
-
*
BLACK TEA & SEED SODA BREAD!
-
preheat your oven to 350℉
-
line a 8" cast-iron skillet (or equivalent) with parchment.
-
in a small pot, steep 2-3 teabags of irish breakfast tea (exxtra strong and dark)
with 1 cup of non-dairy milk.
squeeze and remove the bags, and add 2 tsp cider vinegar to curdle it, like buttermilk-
set aside to cool-
-
in a medium mixin' bowl, cut 5 T vegan butter into:
2 cups king arthur white flour;
1/2 tsp salt;
1 T caraway seeds;
1 opened irish brekkie tea bag;
2 T raw sugar;
2 tsp baking soda;
1 tsp baking powder.
add 2 T vegan sour creme, and the tea/milk,
and knead it up,
adding tablespoons of exxxtra flour as necessary to form a not-too sticky dough.
i used the fold, turn and flip pattern of kneading,
in hopes of making it fluffier (by just a lil baby bit).
i formed up a ball, scored it with an X,
and baked it in that iron pan for 35 minutes.
.....that's all there is to it..
check it with a knife or other tester to make sure it's baked through and not doughy,
but otherwise, you're ready to rock it,
and eat it, right away.
that's wasn't hard, was it?
i know!
*
sometimes,
sourdough isn't invited.
like, literally just once a year, it's gotta stay home.
that's ok.
soda bread has it's time and place.
but the other 364 are still reserved for that fresh-baked, crusty,
hearty, wholesome, naturally fermented big boy business, though.
that's how i like it.
good bread makes better people,
but soda bread makes better saint patrick times;
never quiet, never soft.....

IS IT LUCK?

so, just like every single year of my whole entire life,
i did NOT drink any alcohol on st. paddy's day.
that's right.
i'm still as stone sober as a judge,
but i still had some celebratory somethin'-somethin'...
i mean, rules is rules,
and i was clad in all the green from head to toe,
and my ( 0% ) irish eyes were smilin',
AND i got into some expert boiled D.
yeah!
you know i hit it out of the park, too-
i had a lot of things going on, and they were each and every one exceptional.
mmhmmm.
check the teleport:

i prefer beautiful food, but i'll get busy with a bowl of brown bits
when it's that exxxtra-irish day of devotion.
uh-huh.
we got that homemade, fresh-baked soda bread, with a pat of vegan butter-
we got crissspy potatoes, and exxxtra-crissspy potato waffle sorcery,
AND the roots with the sexxxy spice blend,
and brown-(vegan)butter-blasted cabbage....
that's somethin', for sure.
yup.
-
so, here's the haps on what slaps, chaps:
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*
BROWN-BUTT-BLASTED CABBAGE!
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take two non-tablespoons of vegan butter, in a non-stick pan,
over high heat, and two or three wedges  of green cabbage,
and let 'em sizzle until they edges get blackish and the middles get super-soft.
that's really all there is to it.
flip 'em, obvi, after they get grilled all nicey-nice.
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y'gotta add it to the boil'd D, in a minute, but first that needs makin', man:
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*
BOILY D!
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in a 2 quart pot, toast up a lil baby bit of the following:
celery seed;
mustard seed;
red pepper flakes;
coriander seed;
cardamom seed;
fennel seed;
dill seed;
black peppercorns;
2 bay leaves;
GPOP;
and a tiny pinch of nutmeg.....
when that all gets aromatic af,
add a fat pat of that vegan butter,
and two cubed up potatoes;
1 chunked-out large carrot;
1/2 small purple carrot;
1/2 onion, roughly chopped;
2 cloves sliced garlic;
1 stalk of chopped celery;
2 1/2 cups warm water;
3 T tamari;
2 T malt vinegar.....
simmer the sh!t out of that, until everything is soft enough to split with a fork.
at some point, drop those cabbage wedges on the top, and lid the whole pot,
so it steams AND boils.
that's the move.
*
and how about that crawnchy potato waffle, boyo?
that's two potatoes, shredded, and 1/4 paper-thinly mandolined sweet onion,
and some pink salt and black pepper, drained, squeezed, and pressed,
spread across a hot waffle iron with another 'nother pat of that vegan butterpattin'.
it gets SO crisp.
...and that's a nice departure from all that softness.
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i also had a few roasted potatoes, mostly because breezy likes potatoes,
but not all that other stuff so much.
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i used to use a n/a beer in my broth, but i'm over it.
i mean, i don't wanna pretend i like beer,
and i don't need five more bummers to waste
from a six-pack of crappy wheat sodas.
here's the thing: it's ok not to drink-
even when it's a day normally dedicated to being a totally lame F*ing A*-hole.
maybe do something different, dudes.
***********
i did 7 tattoos on st. paddy's.
that was a lot.
but only two were irish.
that's not enough, but it's still more than i'd have thought.
i did two sets of matchies, AND a pair of similarly-themed mom-and-daughter jauns,
as well as some scissors (a scissors? the scissors? scissors?) behind an ear...
and now, i've got a whole bunch to do today too,
but really, though:
too much is the right amount.
so in the spirit of the thing, i'm ready for whatever, neighbors.
what's good, today, universe?
i'm listening;
never quiet, never soft.....