pie-eyed lunatics.

more pies!
yeah!!
more is better, and pie is good to begin with.
what i needed, yesterday. was pie all day, and all night-
i was low on fuel, physically,
despite doubling down on both my sweetie pies,
because i tattooed my buddy daniel, who came up all the way from virginia,
alllllll flippin' day long, (which i will be doing to him again today)
which kicked my A*,
and probably his A*,
and definitely drained my batteries down to the lowest brightness setting....
what does one do when does what one does?
one must doo-doo that freaky sh!t,
and turn up the oven,
and make some more superfresh turbo hot magic erupt from one's kitchen.
haha.
yep.
i freaked it off on some savory jauns.
i guess i felt obligated to make the most of a punny holiday.
i DO love a cause to celebrate, kids,
and last night i prepared a heavy load of lusciousness for the plate.
check the pi-day-redux-type teleport:

mmmmmmmmmmmhmmmmm!
hand-style pies, with exxxtra-herby seitan an' stuff stuffed inside.
neighbors,
i sauteed green and red onions and carrots and cabbage and celery,
with nootch, and g.p.o.p., and sage and thyme and black pepper,
with the babiest bit of bell pepper, and garlic, and ground mustard...
when that started to soften up,
i threw in all that seitan,
and splashed it all down with a dash of tamari to let it brown itself into caramel heaven.
the hottness requires impressive expenditures of heat,
so you know i had the oven heating itself way way high up.
i mean,
c'mon,
i like my crusts crisp.
happily,
i already had all that leftover dough from the morning,
so the roll-and-fill-and-fold portion of the evening's program
went quickly and smoothly into the oven.
as a side note- i have a margarita glass.
actually,
i have a sh!tty plastic margarita style cup,
which i use to hold my garlic.
OBviously.
why else would i have something so anathema to my whole hard style?
well,
if we're being completely honest,
it's really because i also use it to cut perfect empanada-sized circles when i need 'em.
ha.
the thing of it is, they ARE perfect, and you can see the proof right up above^^^.
with cut and twisted edges, and hearts poked through to let the steam out,
i had myself a very merry meal.
word up.
the potatoes were fancy tricolor fingerlings,
but the prep was molto basic:
they got boiled, gravied, and sprankled.
Das It!
those collards were steam-wilted and oil-seared,
and then in their turn, also activated with that greasy gravy goodness.
essentially, i made foods to put gravy on,
and my gravy situation is genuinely and perpetually satisfying.
i like gravy, i like pies, i like green leafies, and i like 'tatoes.
dinner was a winner,
and although it usually takes a little minute to make,
and only a few seconds to shovel like a raging stormswept savage into my mouth,
the ratio of effort to enjoyment is more than acceptable.
we eat well, here at the Folk Life & Liberty Fortress.
better and better all the time, in fact.
it's all really happening,
all this pie, all this prep, all of it, always.
that's kind of the whole point;
never quiet, never soft.....