she does.
a whole bunch.
and as such,
she finds reasons to crumble and tumble into dinner,
and activate some of that ground-up brown protein in our faces.
with some seasonings, and maybe a little secret sauce,
she puts the brown to it pretty hard.
now, i'll be honest.
i really kind of love it when dinner is prepared FOR me.
yeah.
i do.
i mean, neighbors, i cook a lot.
and i love to cook.
really.
but,
because i'm steady bringing the noise in the kitchen most of the time;
sometimes, every so often, for a little minute,
i like to just listen to the sounds of frying flavors,
and whiff the fresh scents,
and watch as a lovely lady lets a load of legumes really have it!
what?
what?
guys,
we ate a ot of bean-based business last night,
and it was fantastic.
why?
because taco tuesday is a thing, and it is a good thing at that.
check the teleport:
c'mon!
crumblers, refrieds, gaucamole, shredded spinach,
diced fancy little rainbow tomatoes,
and scallion sprankles?
expert.
plus,
chips and guac and more smooshy beans,
and cilantro lime rice????
yep.
i stuffed my mother-F*ing face full of all of it,
and i went back, sans tortillas,
and made myself a whole other 'nother massive helping,
a mountain of mixed-togetherness,
and i dominated that, too.
i ate too much.
it was just right.
it's the best when that happens.
here's the thing-
we don't ever use recipes.
i can imagine that might make it seem hard to recreate the hottness,
so let me assure and then reassure y'all-
never-the-same-way-twice is how we doo-doo that freaky sh!t.
the best ever right now is just the baseline jump off for the next time.
yikes.
-
we make our guac' differently,
we do.
i started out emulating hers,
and also my friend travis' -
check the veganmagictime blog.
that's his new-new jauns,
and it's good stuff.
like,
really good.
and if you don't go and peep it out a little tiny bit,
you're probably an A*-hole,
and i'm sure nobody will ever truly love you.
......so avoid that and click the link.
you can thank me later.
anyway,
amber has a heck of a system,
and he had a few tricks up his sleeve, too.
i took what i liked, sort of like the romans,
and assimilated those techniques into my own sparklemagical green monster.
last night, we tuned-up a ton of the ampy-d-luxxxe guacamole,
and i have to say, i think we're rubbing off on each other.
i love that.
i detected a few notes of the albie-r'uacamole in there,
and that made me molto happy.
interconnectedness is the best part of overlapping spirit and memory.
i'm grateful for these intersecting links in the spiral.
that's no joke.
guacamole is like a fingerprint,
or a growth ring on a tree, guys.
i mean it.
it's a unique signature of the individual,
and it tells you a whole lot about each person, too:
too brown, that person is a sh!t-turd and doesn't care about you;
too smooth, they're obsessive and controlling,
or worse, they're using bag-mix, which is a sure sign of defective morality;
too chunky, they're a lazy bum, or a hippie,
which is synonymous, when you distill it down to the whole avocados;
too much, however, and they're an expert.
a little guac' goes a long way,
but a lot of guac goes the distance.
we make ours differently,
but we all make it exxxtra-dope.
and in a taco, or smooshed into that rice,
or butted-up against those taco-seasoned scrumblies?
i'd terrorize a tun of any of 'em,
and last night,
that's just what i did....
it's all really happening, all the time-
i'm just glad i got to gorge my gluttonous gullet while it did;
never quiet, never soft.....
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