wednesdays are usually my big day.
i mean,
all i get is that day to doo-doo all the big doings,
before it's back at the grind of tattblasting zips and zaps again
for another 'nother straight six in a row.
yesterday was no exception.
i started out with a vigorous dog walk,
not the least bit soft, despite coming along with a big stick.
it was the bigger teeth and more exuberant infinite nature of crabtree
that took over, as we raced uphill across the woodsly goodness,
doing a real number on my fragile and elderly knees...
luckily,
that was followed up by a plumber coming to fix my F*ing pipes again.
huh?
oh.
yeah, again.
hey,
it's pretty cool to have an old house, y'know?
especially when it only looks cool on the INside,
and even that doesn't work right!
awwwwwww.
once that was taken care of,
and the errands, and grocery shopping,
and MORE dog playtime all were finished,
it was finally time to make dinner for us.
i like to have that big action jussssst about ready,
for a big reveal when ampy-d gets home from work.
that's the best.
you know i had to bring the heat,
and also drop the hammer,
and roll the rice.
wait....
trust me.
that's a thing.
check the world-cuisine-wednesday-type teleport:
KABOOOOOOOOOOOM!!!!
duders,
this meal had a whole lot to brag about.
for starters.,
that sweet'n'sour seitan?
so dope.
sriracha, rice wine vinegar, chili paste, cayenne, paprika, coriander,
brown sugar, g.p.o.p., basil, ginger, soy sauce, and bouillon,
mixed up in a hurried slurry with a few tablespoons of chia seeds?
wordimus prime, that's a tasty sauce.
over the seitan strips, sauteed on high heat with onions and big garlic slivers,
and then tossed with baby tomatoes and pineapple,
and finished with fresh, torn basil leaves???
that's expert.
and that was served over wilted soy-glazed baby bok choi...
why?
because too much is the right amount, neighbors.
clearly.
and those fresh-jive rice-wrapped springtime salad hottness rolls?
yeah.
shredded carrot, two kinds of cabbage, pea tendrils, mung sprouts,
scallion greens, basil, cilantro, AND mint?!
yuuuuuuup.
the triple treat of medicinal herbs works together to taste like pure refreshment.
that's for serious, too.
that crawnchy business is an element we needed.
i mean,
see-through salad tubes are pretty damned fun to eat.
and i placed the on more salad to sexxx it up for the shot,
but i also fired up that dippin' dopeness,
and it really took 'em to eleven.
peanut butter and macerated garlic,
g.p.o.p., rice vinegar, red pepper flakes, and soy sauce,
with just the pinchiest pinch of powpowdered sugs to mellow it all out.
damn.
that's tasty.
are those grilled green vidalia babies?
heck yes they are!
sometimes there's a little ingredient that i jus want in my mouth,
and i'm not about to exclude it based on ethnic bias.
word.
they tasted great in between bites of spring roll,
and they kind of tied the room together if you know what i mean.
mmmmmm.
the big dirty, though, y'all,
is that coconut vegetable curry.
with asparagus, and broccoli,
halved baby-sized carrots, slivered celery, chick peas,
and cubed up yellow flesh potatoes,
as well as three kinds of peppers, and onions, and garlic,
and of course, tons of spices......
i stewed that all together, added thai broth, a splash of rice vinegar,
sriracha, chili-garlic jauns, and that coconut millllllkiness.
yum.
hey,
here's a thought-
never ever buy curry paste.
i mean,
friends, but all the spices.
make curry paste, have the hottness on hand,
adjust the levels of flavor to your own highly sophisticated palate.
or not.
i do what i do, though,
and i added in molto seasonings.
and when it was close to done,
i also added summer squash, cilantro, basil and a little arrowroot to thicken it up.
guys,
i want it wet, but not watery,
if you catch my toss on that one.
IT'S JUST THAT IT TASTES SO GOOD.
over lime juicy, lime zested fragrant jasmine rice?!
c'mon.
if you weren't feelin' it, and you still aren't?
you're probably a total buttface, and everything you say sounds super sh!tty to me.
ha!
oh,
and check the teleport really quickly for me:
yikes.
so,
on the first take,
i forgot the F*ing toasted cashew sprankles!
jeez.
what an amateur.
heck,
i still left out the lime wedges from both photos.
damn.
it's never perfect, but i'm getting much closer.
good food is all i need to make every day a worthy accomplishment.
that's the truth,
and true stories, told truly,
about great meals,
is what i specialize in;
never quiet, never soft.....
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