that din-din din and clamor.

dinnertime activation from the mutha-b!tchin' future!!
neighbors,
i wanted something worth a sh!t,
a little fancy-pantsy day-off dopeness,
from scratch,
homemade,
and all the way expert from the first whiff to the last bite.
mmmhmmm.
in-house albie-rock proprietary custom red lentil seitan cutlets,
with shallots and fresh crushed garlic, seared on each side,
and slow simmered in a grape tomato, garlic, and shallot vegetable broth,
with a splash of shoyu, and fresh cracked black peper,
with a couple of bunches of just-picked garden-fresh herbs
from the fertile beds of the Folk Life & Liberty Fortress?
yuuuuuuup.
that's right.
i'm into that sort of thing,
and i made it happen like an absolute sorcerer of succulence and sensuality.
ew.
i really did, too.
for serious.
check the new-hottness-au-francais-type teleport:

kaBOOMfire flavors for your eagerly anticipating tastebuds.
guys,
grilled leeks on top are so elite.
and that anarchy rice?
what?
oh, it's red and black, duh.
i cooked the medium grain sprouted red rice with more shallots and garlic,
separately,
so the black long grain jauns wouldn't dye it to death.
yeah.
exxxtra steps for exxxtra hottness is the way i live.
plus,
the black'n'blue french lentils that hung out with the rice added al kinds of nutty
richness, and hearty toothsome terrific texture
to every forkful of that burly bed of knobbly nicey-niceness.
-
and then i got frisky with those pears!
word.
pan-fried pear wedges,
blanched in white wine vinegar, mellowed with a pinch of sugar,
and browned on the edges,
with flash-blasted scallion slices,
and perfectly toasted pecans,
with shredded fennel bulb,
and wilted mixed baby leafy greenery.
c'mon.
that's the big business and the really real good stuff.
i'm just sayin',
when i'm gonna undertake a dinnerly doing that goes to eleven,
then i'm gonna rush and rush and attack until i take that hill, y'all.
damn.
i LOVE food.
and i LOVE when it's got this much going on.
good dinners give me a good feeling,
even when i've overeaten more helpings than a human should take in,
until they're not helping at all.
ha.
-
i had to cool it off a bit, kids.
i mean,
all that piping hot heavy-duty power needs a tasty bite that can bring
us back to the plate before we've got to start smashing things throughout the house
because of how invigorated with worthy warrior poetry we've become.
a pause, on the fork, for calmer heads, and cooler textures, to prevail.
that's why i brought that sexxxy pickly english cucumber and golden tomato salad
to the party.
i mean,
tossed in lemon juice and olive oil,
splattered with fresh dill and thyme,
spritzed with black pepper,
and dosed with more shallot sprankles than the bowl could hold......
THAT'S the way to chill out a wildfire in your face.
uh-huh.
*
i NEED things like this in my life.
accessible, doable, self-made and appreciable delights.
this kitchen creates expertism.
and that's something to be proud of.
i've got to put my creativity to use somewhere.
i s'pose my stomach is where it's the most useful.
everybody makes art,
and everybody eats,
but i eat art and i poop out stories.
you're reading a pile of it right now.
it's all really happening,
and some of it is much better than others.
i'm psyched on the scope of my mealtime vision,
and i'm glad i'm synthesizing nutrients created with all that luxury,
and focus,
and invention,
and intention,
and lentils.
there's a lot of lentils going on in there, too.
one for every lentil bean,
if you know, you know;
never  quiet, never soft.....