espressions.

neighbors,

i'm on that mocha jauns right now.

mmhmmm.

espresso, and coffee extract, and ground coffee beans,

and deep, dark, strong, heavy chocolate.

together.

like, as a team.

y'know why i doo-doo that moch'akey magic?

because i know about what's good,

and i know even more about what's better-

i want more of the better bits, and i think my oven was engineered

specifically to help me out in my endeavors, duders.

i made mocha cakes,

and i made mocha frosting,

and i want you too see 'em....

check the brown-on-brown-on-beige-on-brown-type teleport:

woooooooooord.

they smell like a strong pot of french-pressed just humped up on

a big bar of belgian chocolate, and the aroma of decadent loveliness 

is pervasive throughout the immediate area where these dark squares

of sultry sugary sentiments are hanging out.

that's real.

i got all kinds of coffee in there, and two kinds of cocoa, 

plus ground-up chocolate.

yeah.

i want the flavors, but i want them with full-strength and raw power, too.

so i add more than a mincey sodapants might,

and i up the ante with exxxtra varieties of all the ingredients.

y'gotta, if you wanna  have the hottness, y'heard?

i mean it.

and that frosting?

coffee on coffee with crushed coffee!!!

and when i had enough of that,

i added even MORE chocolate,

and made even MORE mocha.

yeah!!!

.....guys,

let's talk about how luscious that dark acacia plank is though.

huh?

the wood, duders- 

c'mon.

i'll be honest, like always-

i loooooove a sexy cutting board.

seriously.

fresh wood parts, for fresh baked greats, is the true and proper way to present 'em.

real talk,

if you hate wood, or you prefer plastic,

you are one hundred percent a total A*-hole.

and that's no joke.

i got all the Folk Life ingredients up in here,

but then again,

it IS the Folk Life & Liberty Fortress, after all.

yep.

the things i'm into, i amass.

more of all of it,

and too much is the right amount.

that's the way it goes here in the kisme'thodical kinetic kitchen,

and that's great for making the magic keep occurring.

overdoing it,

and leaving the latent ambient energy of overabundance 

to lace and infuse the timbers and the tiles.

i'm supersaturating the soul of this spot with the intentions and attentions

of worthy warrior poetry.

don't kid yourselves, kids- 

that's some really real sh!t. 

heck,

you can actually taste it in every bite of those cake cubes,

you can smell it when you walk in this magnificent manor,

and you can feel it-

in the soles of your feet when you walk in;

on the skin of your face when you breathe deeply of the flora-freshened air;

in your heart, too-

because that's what this place is prepared for.

if you don't love this stuff,

you won't be invited in.

***********

i'm here to do my job.

and my job is to be expert at all times.

friends,

it's tiring, 

and it's dangerously close to firing,

and also,

to the outsiders' untrained eyes, it seems that it's uninspiring,

but being expert within the woodsly goodness is What Is, 

and that's what needs to be done.

if it was easy, there'd maybe be more people putting in the work,

and making the effort to take it to eleven.

alas, and alack, 

there's much more mealy-mouthed mincey, minky stink-palmed pussyfooting,

and not nearly enough overdriven determination, 

and dominion over the domain of just-be-dopeness to go around.

i s'pose that means that you and i get a bigger share of the pie when it's ready;

but also a greater burden in the baking, so to speak.

it's all really happening, even as i'm typing.

desire and hot fire, tightening the lightning with a time-spanning spanner,

wrenching our guts and clasping our nuts, which is what they'e made to do.

believe it.

what do we do when we're already doing all we can?

MORE.

c'mon.

you know what we're about;

never quiet, never soft.....