boiling.

duders,

i'm about that boily d.

yep.

what?

oh,

you were busy getting tuned up last night?

lame.

i was busy boiling up all those tuberous roots,

and getting fresh with marinated corned wheats an' that.

no, really.

i boiled up all those bits,

and cabbage wedges, too,

but here's the big shocker-

non-alcoholic exxxtra-hopsy clausthaler beerishness.

yep.

that's the main constituent of my broth, neighbors.

with bouillon, and salt, and black pepper, 

horseradish dijon mustard,

and all those juices from all those different veggies.

mmmhmmm.

i can't do just potatoes, carrots, and cabbage.

that's just not enough.

i like more, i want more, i NEED MORE.

and anyway,

more is better,

and too much is the right amount, right?

right.

so, with that in mind,

check the sober-saint-patrick's-day-type teleport:

i'm on that boiled dinner: omega level activation. 

nevermind about that parsley garnish,

or that dollop of radish'd slaw on the side...

let's focus on what's more important, by far-

for instance,

what about that buttermilk irish breakfast-style black tea soda bread?

guys,

it's expert.

i mean, c'mon-

we all need a heavy hunk of hot crumbly tea-leaf-speckled, 

tea-steeped big action excellence, with custom black tea-infused 

scalded homemade vegan buttermilk,

(with curdling agents of the lemon and vinegar variety, and whipped olive oil)

for a superfresh custom dippin' triangle perfect for all that juicy juiced-up stew.

word.

it does go well with that corned beige protein leprechaun jauns, too.

yep.

i've got a marinade i use for soaking all the right flavors into that roast, 

and that tempeh,

that i use in place of beef, bro.

haha.

i do, though, and it seems to work out well.

mustard and onion and garlic, celery seed, tamari, black pepper, coriander,

horseradish, red pepper, white wine vinegar, red pepper flakes, smoke,

and heat, to marry all those flavors into one well-regulated barbarian bath

that the 'meats' can absorb while i'm away at work an' that.

and then i braise 'em in a little tiny bit of that soupy stuff, 

to brown 'em up and make 'em better.

teleport:

this time around i glazed the seitan/cashew roast,

and i smoked-paprika sauce'd the tempeh.

it's a nice touch, for serious.

and i got that whole grain mustard, charcuterie-style, for even more flavor. 

mmmmmmmmmmmmm.

i love food, and what's more,

i LOVE making sh!t i couldn't hang out with when i wasn't vegan,

and upping the ante on a full-house of new improvements.

yikes.

really, though, friends....

that vegetable stew had it poppin'.

teleport again:

what's in there?

potatoes, carrots, parsnips, turnips, sweet potatoes, celery, 

sweet onion, leeks, jerusalem artichokes, and cabbage, sliced into sixths,

with the center intact, for that sweet-lookin' wedge effect.

yeah.

it all goes great together,

and all of it went right down the hatch as a warm, and comforting starchy

sleeping potion.

yeah.

it wasn't a light and fluffy meal,

but it was a delicious one.

***********

i enjoy having reasons to celebrate stuff.

i remember all the days, and dates, and times, 

for commemorating meaningful events and experiences.

that's right,

i doo-doo that sappy sentimental sh!t.

firsts, lasts, bests, worsts, all of it.....

it's all worth knowing, and it's all worth remembering.

i'm 0% irish, but i'll get busy with a boiling pot of hot.

hell,

i'm 0% druid, but you KNOW i'm about to celebrate the equinox.

rules is rules,

and one of 'em is that there's always a reason to celebrate

just like there's always room for improvement.

you can't have the sweet without the bitter,

but you can't have the reverse either.

it's all really happening,

and it will all have to continue to,

because i have so many groceries i need to cook up;

never quiet, never soft.....