um, sure,
we don't mind if we do.
mexican monday kicking off the summertime solstice celebration
was a fortuitous coinciding of elite events.
no doubt about it.
when there is a hungry family awaiting epic edible excellence,
and a conscientious, capable, competent cook in the kitchen,
there's a pretty good chance that something expert will happen.
in this case, it was 100% certain.
check the taco-libre-deluxe-type teleport:
wooooooo!!!!
waitaminit.
did we freak it off with a flippin' quesadilla, too?
yes.
we did.
because too much is the right amount,
and a build-your-own-taco party isn't enough to ring in summer by itself.
haha.
daiya chee is getting better.
we used whole wheat tortillas,
and laid it down proper with cheddar-style slices,
a smaller proportion of provolone,
a handful of black beans, shallot, green pepper, and cilantro,
a confident foldover and flip,
and a finisher of garlic-lime cholula ho' sauce,
as well as an ampy-d'signed cilantro garlic coconut cream.
and lest we forget the rules,
there's also scallion sprankles, because it's the extras that take our elite eats
up to that level eleven omega boomfuego.
mmmmmmm.
my custom albie rockamole took a turn for the spicier side of life this time around,
with seasoned red chili and jalapeno taking center stage
over the green bell, rainbow sweets, and poblano that also featured prominently
within the avocado awesomeness.
amber made the refrieds, as well,
and i'll say this- the chunky onions added a nice bit of flavor
and texture,
to those blarpity brown blops.
we LOVE refrieds over here, and they usually find their way onto our plates .
fancy spinach-kale chips don't taste much different than yellow, white, or blue jauns,
but damn if they aren't a fair bit prettier, though.
we also LOVE good-lookin' food here at the Folk Life & Liberty Fortress.
that's no joke.
but, like, you do wanna know what's in those tacos, am i right?
refrieds, and black beans;
lemony brown rice;
broccoli sprouts (so spicy and fresh);
pea shoots;
mixed lechuga leaves;
coconut-simmered house-made seitan asada strips;
scallions, cilantro, green pepper, fancy rainbow tomatoes;
and,
last but not least,
NECTARINES.
yuuuup.
i saw it, i bought it, and i knew it wouldn't let me down.
i put more faith in foodstuffs that i do in people,
and i'm never left regretting that decision.
also,
fruit in food in summer is expert.
that's real.
and those juicy nectarines took to the tacos
like worthy warriors take to scalding skalding poetry.
real talk.
tacos dominate our meal options because, like pizza, the custom choices
are limited only by imagination and availability of ingredients.
when you ask yourself: will it taco?
the answer is more often than not- YES.
i like yes.
*
then we lit up all the cardboard that the last few months could muster.
huh?
guys,
rules is rules,
and on the solstice, we BURN:
sure,
it's been dry, and windy, and probably not a great scene
for big, ashy and ember-whippin' flames and that-
but,
we used the hose,
and wet down the wider woodsly goodness in advance-
besides,
we could've stopped at any time.....
we just CHOSE to roll the dice of forest fires,
because full moon full summer bright spot light spots can't listen to reason.
no way.
we do what we do, and while we'll take a few precautions,
it's only to allow our predilections to remain true and aligned with our infinite nature.
neighbors,
nature wins, and when it's time to fire it up,
it's a good idea to follow your heart.
our hearts are a bunch of furiously forceful furnaces,
and we're all aflame with life and love and positive F*ing activation.
it's all really happening,
here,
and we're a family full of lucky lightning-striking vikings,
sharing all the best parts.
whenever we're together, we MAKE the magic that makes memories;
never quiet, never soft.....
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