Thursday, May 11


sacré bleu!
a good day off begins at dawn.
that's a fact.
a great day off begins before dawn, however,
and that's no joke.
listening to all the weird warbles, caws, whooots, hoots, and chirps
that provide the woodsly goodsly surround-soundtrack to nature winning
in the grey-blue haze of full moonlight as it meets day's break?
that's pretty flippin' expert.
and while the sleepiest heads were still catching zzz's.
the world was waking up and getting ready.
for real
a little hanging out, for just a few extra minutes,
with my dear sweet boy, crabtree,
before a quick stretch,
had me feelin' primed and ready to rock out with explosive activity until well after dark.
that's how it's done,
and that's how i do it.
first things first,
i started a few loaves of sourdough.
rules is rules,
and on wednesdays, we make bread.
here's the thing-
i have a LOT of bread.
so much, in fact, that sometimes,
despite the impressive resistance to staling that sourdough retains,
an end section, or two, gets backed up in the queue,
and needs a little late-day last minute attention.
i mean, we wouldn't wanna waste it, would we?
after the bread making,
a little bread usage was next on the list.
and what better way to activate a bunch of super-sexxxy sourdough slices
than with the french treatment?
frenching it up was a good choice.
check the teleport:

you've gotta have it,.
on the ones, that sh!t is the big business for your bellyhole.
lemme tell you about putting cracked sriracha pepper and cracked black pepper
on avocado.
oh. i guess i just did.
anyway, do that, too.
homemade sausages? with real maple syrup?
firm, spicy, sweet, savory, and special, just like us.
that's s'cute.
......but THAT FRENCH TOAST, tho!!!!
i made four slices, and i ate four slices,
but only three fit on the plate.
the first step to good french toast?
good bread.
and white mountain white sourdough,
straight from the forges of the Folk Life & Liberty Fortress is where it's at.
step two?
the batter has to be spot on.
vegan hottness demands no eggs, and that means alternative ingredients must be employed.
here's my blend:
1 cup almond milk;
1/2 tsp cinnamon;
1/4 tsp nutmeg;
2 tsp nutritional yeast;
1 T cold-milled flax/chia seeds;
dash of dried ginger;
1 tsp vanilla;
2 tsp maple syrup.
^whisk it all thoroughly, and let it rest about 15-20 minutes,
so the seeds make it all viscous and thick.
dunk each slice, and soak 'em up with all that francais sauce.
you'll want 'em coated, and semi-sogged, but not fall-apart sopping.
that's a delicate line that must not be crossed,
lest you totally eff up your brekkie, bro.
a medium heated pan is a good idea.
maybe even a touch higher, if you've got an finely-adjustable stove.
melt some butterish, and lay those jammies down to brown.
and be gentle.
we wouldn't want all that sloppy sauce to scrape free when we flip 'em, would we?
don't be dumb.
we want that good-good, and that means going slow.
give 'em a flip when they're brown and crisp, and make both sides match.
if you do it right, the insides will be buttery soft and steamy,
and the crusts will have all that caramel syrupy crunch you crave.
bananas were a great idea.
they're delicious, after all.
and that compote?
it's legitimately five ingredients:
1 T lemon juice;
>1/4 cup powdered sugar;
1/3 cup raspberries;
1/3 cup strawberries;
1/2 tsp vanilla.
low heat, in a small pot, until it's all soft and syrupy,
and the pectin has activated a perfectly loose jamie-jam consistency.
...for real.
did i hit 'em up with more real new hampshire maple syrup?
what are you?
an A*-hole?
don't ever wonder about that, man-
too much is the right amount, after all.
and i even splashed down on some kapowdered sugary sprankles, too.
i'm not about to eat a weak breakfast on my big day off.
i need the nutrients for all the stuff i've gotta do.
and i did so much stuff....
dog walking, baking, cooking, more baking,
tidying up and dirtying down all over again,
exercising, shopping, writing,
and surprisingly, i even repped a bit of dollmakery art creation.
more about that when it's all ready.
the da started strong, and kept it up until the deep night,
and the bright light of the werewolf circle was thumping it's vibrations
through the heavy cloudcover up above.
i am grateful for the time i have been given.
never quiet, never soft.....

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