nope.
no way,
don't you dare.
because if you do, you'll be sorry.
what was i up to all night last night?
i was up to my elbows in making delicious sh!t for my sweet lady,
and my homies from away, shawn and meryl.
uh-huh.
if you've only got two nights in the woodsly goodness,
and it's the second night?
well,
you need a fitting farewell feast, folks.
c'mon.
that should've be obvious.
i mean,. what even are you?
a sh!tty host, or just an A*-hole?
hahahahah.
stop it.
here's what's up, though, on the real-
homemade seitan, homemade rinotta-underchee', homemade gravy,
homemade enchilada sauce, and some superfire team-vegan boomfire
for our whole entire faces and maybe even our whole entire lives.....
neighbors, prepare those aforementioned faces for envy.
check the fuego-a-go-go-type teleport:
ARRIBA! b!tches!!!
seitan asada, with double ho' sauce, oregano, garlic, onions, cayenne, basil,
and then a little more garlic,
plus g.p.o.p., and paprika, and molto black pepper.
that's in there.
that custom tofu cashew underchee', super-nootched,
heavily olive oiled, with crazy fried garlic activation.
that's in there too.
blarpity, onion and pepper activated, buttery refried beans.
those're also in there.
layers of rolled-in-a-tortilla ferocity,
high-velocity oven flames steaming each tube of terrific in that homestyle gravy,
before the enchilada sauce gets dolloped across each one,
and they bake uncovered for a little while longer.
how long?
damn.
i dunno.
we had som much other other stuff going on, i honestly couldn't say.
but,
if you've ever seen a well-cooked enchilada,
then y'just take 'em out when they look like that.
smart.
the enchilada sauce has the small-cut, mincey veggies
melting into flavorful semi-visibility courtesy of shawn's focused knifework,
and i'll tell y'all what's more-
that sauce is what's hot in these streets right now.
no joke.
*
i KNOW you like that fiesta guacamole, guys.
it's got that hot garlic bite,
and the now-decreed four pepper blend:
red chili, sweet bell (yellow in this case), poblano, and jalapeno,
the green onions, the red onions, cilantro, g.p.o.p., lemon, lime, salt, pepper,
and the TRUTH.
mmmmhmmmm.
i think it actually gets better every single time.
*
red beans and rice?
yeah,
we did that, too.
i think that by now you'd have come to understand that
too much is the right amount,
and taking shorts is not invited to my dinner table.
...and how about that salsa ensalada fresca?
yup.
that's ALSO what's up-
red pepper, scallion, cilantro, lime, cucumber, and yellow sweet'un tomatoes!
we doo-doo that veggie sh!t exxxtra hard these days.
-
my peoples get the good food.
that's my favorite part of always anyway,
so i gotta share it with my favorite ones from afar.
i put the sexy garnish sprankles to it all,
and we ate the unholy heck out of it with reckless and wild abandon.
i will say that once everyone else was full to the brim,
i kept at it for seconds and thirds, and even a small portion of fourthsies.
what ca i tell you that you don't already know about my shark gluttony?
i want all of it, all the time, and if there's MORE, i have to have it.
*
sharing meals is the best.
talking noise is a close second.
meryl knows exactly how to pour nitroglycerine on the seismograph,
for guaranteed explosions.i appreciate that.
one, because we always have a good conversation,
and two, because anybody who provokes my incited excited supernova
blistery blustering filibusters will always be very near and dear to my heart.
i'm a lucky fella to have my whole home occupied by worthy ones for a few.
it's all part of the process, it's all progress, it's all really happening;
never quiet, never soft.....
No comments:
Post a Comment