making it up as i go.

duders,
what's in red curry?
i honestly have no idea.
and while i could probably find with nearly no effort,
i'm definitely not gonna do that.
y'know why?
because i'm F*ing expert.
that's why.
c'mon.
besides,
i have lots of coconut milk, and that's dope-
especially when you skim the thickness off the top for specialty usage,
and i have garlic chili paste,
and sriracha,
and ginger,
and g.p.o.p., obvi,
and bragg's....that elite activated amino-acidic saucy soy sh!t...
so,
i mean,
if i also use a little bit of basil, and some starchy thickener?
that's the stuff, neighbors.
hmmm?
well, of course i'm skipping the festy fish paste.
what are you?
an A*-hole?
use your head............for once.
hahaha.
awwwww.
stop it, i'm only teasing....
check the eating-with-company-type teleport:

yuuuuuuuup.
crushed-up coconut and cornstarch and exxxtra-firm tofu,
fried up all golden toasted an' that,
with caramelized red onions, and sauteed red peppers,
and shredded carrots and baby spinach,
with a generous double smear of that custom red curry spread?
expert, like i said.
and by the way, kids,
the custom flatbread dough proofed overnight in the fridge,
and was even more mature and developed and tasty the next day.
real talk.
yes, actually-
i am trying to be a little fancier than usual.
sandwich week is NOT for half-steppin' half-measures.
after all,
too much is always the right amount.
***********
making food.
that's the thing that happens when it's time to make the magic happen.
i guess i'm just a wizard of kitchen spells?
i dunno.
i'm doing what i do,
and that's all there is to do.
i guess i doo-doo that freaky fresh-to-death sh!t.
expert recognize expert,
and that means if you aren't 'bout these sandwiches,
you ain't 'bout activation.
i take dinner to eleven,
with no side orders necessary;
never quiet, never soft.....