when you're done with sandwiches,
and you've played the last song of your encore,
and the finale is finally over and out,
what do you do next?
after an epic saga of sarnie sexxiness,
there needs to be something equally expert as the follow-up.
me and my ace numero uno main man, and bestest bud in the whole world,
got busy gettin' busy,
and did the thing we do the most.
the answer is always the same,
no matter what question you've asked.
what's better than the best?
what's more awesome than the awesomest?
what's for dinner??
you know it, you love it, you want it, and we got it.
PEE EYE ZEE ZEE AYY.
check the teleport:
MOLTO MOLTO PESTO!!!!!!
i got you.
a two-parter halfsies hot fire explosion of tastes and textures.
one the one hand, we've got beet-stem pesto, like we recently talked about-
with shaved fennel, and tempeh bacon,
a dusting of nootch,
and fresh fennel fronds to finish.
that's bright, tight, and expert as heck.
a.k.a. on the other hand-
spinach-basil pesto, with a ton of roasted garlic and a handful of cashews!
i'm talking about a cup of baby spinach and a cup of basil,
in a food processor,
with half a cup of nuts, and 3 T of nutritional yeast,
1/4 cup olive oil, and 4 cloves of that roasty hardneck russian garlic.
homemade creamy tofu-cashew-garlic chee' is what's really elite on this half.
after a standard underchee' recipe:
1 block lite firm tofu;
1/4 cup nootch;
1 handful cashews;
2 T soy sauce;
1/2 tsp cayenne;
2 big cloves of sauteed garlic;
1/2 tsp mustard powder;
3 T GPOP;
and enough olive oil to emulsify it all up nicey-nice...
1/3 cup of THAT, plus soymilk, and arrowroot, and a squeeze of lemon,
and you've got melty, mooshy, burrata-style chee'.
and burrata be kidding me if you think i'm not all about that pizza hottness.
homemade pepperonified vegan sausages,
sliced-up grape tomatoes,
and a finisher of parsley and fried garlic sprankles!!!!
PIZZA IS MY FAVORITE THING.
and you know i made more.
too much is the right amount.
here's the thing,
before we get into a whole other 'nother pizza pie-
lemme just say that this grandma-style crust game is a winner.
50/50 semolina/a.p. flour,
3 cups' worth, total- it's math, but i believe in you;
with 2 T olive oil;
1 tsp salt;
1 T commercial yeast;
and 1 T flaxmeal-
made worthy and useful with
1 cup warm water,
activated with 1 T sugar, and 1 tsp bread yeast.
i let it rise twice, punch it down, put it in the fridge,
and about 8 hours later,
divide it, portioned into 4 pies' worth,
and save two while making a pair right out of the gate.
butter-bottomed pan-style nana-type hand-pressed edge-up
pinch and pat powerhouse perfection is what we end up with.
check the second-pizza-type teleport:
on your left, you've got daiya mozzarella, caramelized onion, tempeh bacon,
and scallion sprankles,
with sauce on top.
that's that grandma style, man!!
and then, last but not least,
daiya cheddar and mozzarella blended,
plus vegan sausages from scratch,
and caramelized onions,
fried garlic spranks,
and parsley to freshen it UP!
PIZZA is what i needed!
who knew that unlimited sandwiches would lead straight into a pizza party?
no, for real.
i mean, i'll bet my friends all knew,
and anybody else who's been paying any sort of attention.
i love pizza when it's cold outside.
i live in an OOOOLLD weirdie haunted summer mansion, man.
the Folk Life & Liberty Fortress is not new construction,
and it was originally sealed up and abandoned for the winter,
and reinhabited only when the weather warmed back up.
it's cold inside if it's very cold outside.
the price of the historic manor home hottness is super winter coldness.
when the oven is 490F degrees,
the kitchen gets niiiiiiiice and warm.
which is just a whole exxxtra reason why pizza is my friend.
fortuitous friendship and feasting.
that's what i'm focused on.
everything else is secondary, until tomorrow;
never quiet, never soft.....