heck yes.
but,
only loosely based on a barley authentic premise,
and even then absolutely extrapolated from a previous theme
from as recently as two nights ago.
that's no joke.
neighbors,
dinnertime makes me so psyched.
it does.
for about six months a year, while the light is tight, and bright,
and adjusted jusssst right,
streaming inward from the southwards facing grand picture window;
the one that opens out onto the cliffside backdrop of white horse/cathedral ledge
and all the heavy natural beauty of pure white mountainous woodsly goodness.
for those oh-so-short 183ish days,
i can accurately and artistically document my daily offerings
to the angry occult gluttonous gods of my fat guts;
they who demand sacrifices in heroic quantities,
to appease their terrible hunger,
and attempt to momentarily quiet their insatiable appetite
for all things expert and vegan.
i gave it a shot last night,
and i took a shot of it o share with y'all.
check the we-didn't-wait-for-mike-and-kim-type teleport:
wu-TANG!!!
i was all like- what's really good, wednesday?
and wednesday was clappin' back like- 'this spicy corn sh!t, sucka!'.
so,
that's where we're at now.
my friends were hiking up mt. washington,
which apparently takes FORever.
(i avoid windy terrible places, and therefore had no idea)
i waited and waited and waited,
until the rumbles of my bellyhole insisted i start plating the big action,
and feed the pit it's dues.
ha.
what's on the plate?
i'll tell you all about it:
*coconut beans 'n' rice!
waitaminit,
did i use the leftover coconut rice from the day before?
shhhh. play it cool, man.
i totally did.
but first i sauteed some green onion with orange bell pepper,
and poblano and garlic in coconut oil,
and added in some small red colorado beans-
that way, when i dropped in the ricey nicey niceness,
it had more going for it.
the thing is,
it still seemed just a baby bit dry,
so i drizzled some full-fat coconut milk in there, too.
how good was it?
what's the scale we're using, because it surpasses the highest number, definitely.
*y'see that guacamole?
that's a happy happenstance, homies.
i'm serious.
ampy d dropped the already ready one.
the one i added more hottness too after we ate so much of it the evening before,
and it smashed, and so did the glass bowl,
and so did my hopes.....
but only for a second,
because,
in a fortuitous plot twist from monday,
the previously waaaaay-too-hard avocados i had on hand were finally ripe.
you think i waited even ten seconds past the final pass of the broom to get back at it?
c'mon.
what do you think i am?
some kind of an A*-hole?
no way.
i made an even better batch, and i did it for my peoples.
kim has a guac fetish,
amber has a guac addiction,
and michael?
well, michael eats all the treats,
always, and has since forever.
* seitan!?!
mmhmmmm.
while my dudes were on a mountain, i had seitan simmering.
i doo-doo that wheaty high-falutin' gluten style sh!t.
yep.
made a big pot of it,
and shredded a whole mess, blasted it with GPOP,
smoked paprika, a splash of soy, ho'sauce, black peps,
a tiny pinch of roasted cumin, coriander, cilantro leaf,
basil, oregano, and nootch,
and let it sizzle away for a bit, before i tossed in some red onion strips.
buddy, let me just say this-
those jauns were the straight BOOMFIRE.
spicy, salty, savory herb-crusted new delights are always invited,
and if this stuff has any friends?
they're invited too.
i put it on red cabbage- we had some from taco night already shredded,
and i'm just sayin',
it looks GOOD.
the real breakout star, however, as the dust settles,
and our memories of the meal are sorted and sifted through?
*those crucial corn crostadas!!!
a cup and a half of masarepa,
a cup of all-purpose flour;
a generous dashin' of salt;
a tsp of baking soda (which was probably surplus to requirements;
a dollop of non-dairy sour cream;
GPOP;
black pepper;
two cups of warm water;
and three cloves of chopped, fried garlic, and the oil used for that.
holy crap, kids.
this is the new world, rediscovered.
it may even be a portal to somewhere better.
i will say this-
i rolled and cut out all the circles,
but that took a whole lot MORE flour to keep 'em from stickin.
oh, and how much butterish did i toss in the hot hot pan?
too much.
obvi.
they're so good.
i surprised myself, even.
the pan-fried buttery saltiness, the crawnchy skin, the soft corn center,
and that garlic!!!!
sure,
i had cukes to cool it down,
and limes to juice it up-
but,
when it was time to get excited,
i got very excited about that synergistic sauce.
mmhmm
*pineapple-tomato hot salsa!!
pienapple and half a can of petite-diced tomatoes,
pureed with two big cloves of garlic, and half a shallot,
added into the remaining chunky tomatoes, finely diced pineapple,
bay leaf, poblano, serrano, oil-cured green chilis, GPOP,
a little cumin, cayenne, salt and peps.
ooooooh!!!!!
slowwwwwwly simmered all day,
stewed together into something exxxtra-special.
i just want ALLLLLL the sauce....
-
you know i had to bring the heat.
after all,
too much is the right amount,
and it's the only way to get busy when it's time to really do it to it.
***********
i'm still into pretty food.
i put all the fire and explosions to it that i can muster.
and i'm doing what i can to make it taste as good, or better, than it looks.
it's all really happening,
and it doesn't stop;
never quiet, never soft.....
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