sometimes,
the mood strikes-
and the equinoxical alignment of otherworldly autumnal ley lines
overlaps with the spirit and memory of summertime,
in the woodsly goodness's sleeping and waking worlds,
as the literal night air cools considerably,
and the metaphorical night air is electrified with new hottness,
while a secret ingredient sparks a spitballing spitfire of the super-turbo-fresh
exxxtra-good makey magic sorcery in the Folk Life & Liberty Fortress.
the kitchen came alive with bold, burly barbarian
yep.
an intentional ingestion of caffeine earlier in the day catalyzed a cartwheeling
combustion of creativity in my mind, and through my hands....
i'm sensitive, neighbors, what can i say?
a little high-test stimulation and i'm immediately off the charts,
off the rails,
off the hinges,
off-book,
off the map,
and on my way to the dead-central heart of ultimate just-be-dopeness.
yikes.
when all that really happens,
under those specific circumstances?
and the prep game was already underway in the early a.m.,
in anticipation of some epic expert activation?
well,
then we turn it up to eleven,
and start mutha-F*ing YELLING!
wooooooooord.
q.) what's doper than dope?
a.) peanut curry.
q.) and when is it dope?
a.) all the damned time.
ok.
what should we do now?
i suggest we check the teleport:
guys,
i baked some superfirm tofu,
after i rolled it in cumin, ginger, g.p.o.p., black pepper, and cornstarch.
that makes it crazy super double-firm,
and then i set it aside.
there are a lot of onions in that tasty bowlful of bountiful beauty, bro.
sauteed in coconut oil,
until just golden, with crushed garlic, for exxxtra-tastiness.
when the appropriate color was achieved, i added another four big cloves,
minced up into chunky hunks, and also fired in the spices-
g.p.o.p., roasted cumin, turmeric, paprika, coriander, and ginger, in abundance,
plus,
mustard, cardamom, black pepper, and red pepper flakes, in smaller quantities.
all brought up to the maximum amount of aromatic domination through the
process of heat-treating with those onions.
from there, i did something uncharacteristic, for certain.
i squirted in some ketchup.
KETCHUP??!!!
yea. ketchup.
i know, i know. i KNOWWW...that's what poor people do.
ugh.
it worked though.
salty, sweet, tangy, and thick, it brought the party with it.
sorry, kids.
it had to happen eventually, i guess.
from there, it was thai-style bouillon broth base,
and peanut butter, obvi-
and tamari, too, for that little somethin' somethin' sexy you can taste but can't place.
expert.
when all that was prepped,
i let it cool,
and let the flavors marry together in the fridge.
but,
when i got home?
jasmine rice got steamed up.
and scallions and cilantro were added to even more thai-style broth,
along with spicy chili peppers, and orange and yellow sweet peppers,
and juicy grape tomatoes, and zucchini.
friends,
when one wet pot got tossed into the other?
the tag-team championship was guaranteed.
with crushed peanut, scallion, and cilantro sprankles,
and sprouts on the sidebar as a crawnchy specialist supplement?
wu-TANG, you little hungry b!tchbiters,
this whole thing was about as elite a meal as i've ever had.
of course,
i couldn't stop there.
i'm not a half-steppin' sodapants, am i?
no way.
don't be dumb.
i brought it to a whole other other 'nother level with
fresh lime wedges squeezed over the whole flippin' bowlful.
boom.
exxxplosions of awesome ensued, times three.
yup.
three fat, stacked, heavy-duty bowlfuls,
because i observe and respect the rules-
too much is the right amount,
and anything less than that makes you pretty much a total A*-hole.
real talk.
*
today is the day.
uh-huh.
the last one, really.
yes.
that's a thing.
it's the very last day of summer,
and it's grey, chilly, and threatening rain here in the woodsly goodness...
what else would it be like?
rules is rules,
and endings are always pure sh!t.
nobody leaves with the title, buddy.
remember that;
never quiet, never soft.....
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