yeah.
i don't mind if i do.
neighbors,
we couldn't b!tch out on world cuisine wednesday,
especially not on a snowy/rainy wintry mix-up of a doo-doo buttery day.
no way.
those kinds of days are the ones when we need something hearty, and spicy,
and stick-to-the-ribbling starchy to warm our hungry little hearts
and our chilly fingers up a whole lot.
mmhmmm.
so,
i decided on moroccan.
why?
because i really wanted little flatbreads.
and that's no joke.
i love a complicated spice blend,
i adore an excess of techniques,
i thrive on an overabundance of pots and pans to wash up afterwards,
and i like variations on a theme.
thus, i got expert on a burly feast, with more of everything,
and everything fully activated with some new new hottness.
check the marrakesh-express-type teleport:
kaBOOOOOMfire!
roasted potatoes, with coriander and shredded onion, and minced garlic,
and g.p.o.p., and chick peas, because baked chick peas are F*ing dope.
that's the truth.
who cares if the 'tatoes are blue?
i freaked it off with what i had,
and whenever there's fanciness afoot, you'd better believe i'm gonna get on it.
...what about that salad?
well, for starters, it's flippin' delicious.
but, as for what's in it-
there's two types of sweet tomatoes, cucumbers, scallions, finely slivered onion,
parsley and cilantro, tarted up with lemon juice, and mellowed out with olive oil.
those were little treats for our faces,
but the big action was even more expert, and even more delicious.
i mean it.
check the teleport:
wu-TANG!
red lentils, coriander, cilantro, carrots, celery, onions and more onions,
and garlic for days, black pepper, whole cumin seeds, paprika, cardamom, cayenne,
leftover hot chilis from my crucial afternoon guac session,
bay leaves for balance, chick peas for manliness, and sweet potatoes for body.
damn.
that's a lotta flavor, and whole lotta fiber, and a big ol' mess, to boot.
all that,
plus stewed tomatoes, and broth, and time, garnished with celery leaves,
and sitting on couscous!!!\
c'mon.
that's what you want if you're smart and cool.
otherwise, you might just be a boring A*-hole,
and that's not invited to sit and sup with warrior poetry in motion.
nope.
but,
if you're still aboard the hot moroccan mealtime train?
oh MAN.
have i got a treat for your face!
teleport:
strips of onions, red ones and sweet ones, a little diced pepper,
butterish and olive oil,
g.p.o.p.,
big slices of garlic by the whole bulbful,
black pepper, and toasted turmeric and toasted cumin,
ginger and more ginger, coriander,
and a whole lot of lemon juice to join all that into a pasty caramelized mass.
add in cilantro and parsley,
and seared seasoned superfirm tofu,
tossed and embellished with slices of fresh lemon,
all in one cast iron cauldron?
wordimus prime.
that cast iron, and a convection oven coupled up to carry the day.
real talk, right there.
i baked it, and it all married and marinated and melded,
and what came out was some new new hottness,
even with my makeshift tagine doing doubletime to make sure we got the big action,
and not the diaper-baby butt-sauce.
plus,
i made those mini flatbread, because i want to enjoy myself,
and really all the rest was just gilding the lily.
i'm here for the bread, bro.
that's what's up.
hahaha.
normally,
that'd get green olives, if my memory serves, which it usually does,
and the internet confirms that's true.
however,
i don't normally have green olives hanging around the house.
i'll eat 'em, i guess,
but i'm not losing my mind without 'em.
i don't think the dish lost a single thing without those foily spoilers in it either.
and really, after all,
i DID have that bread to make up the difference.
*
i love food.
i'll keep saying it.
i repeat myself because true stories don't get old.
i made a whole lot of stuff yesterday,
and all of it will be converted back into energy sooner than later.
if you ain't eatin', you ain't livin', kids.
i'm devouring,
so if we adjust our view proportionatelyu-
i'm not just livin', i'm livin' LARGE;
never quiet, never soft.....
No comments:
Post a Comment