i do.
only,
so rarely have i got a minute to make moves with my marky-marking tools
that it seems like the first few minutes
are more like a reprimand from my muscle memory
than a fluid and fluent formation of form and function.
y'know?
like,
at first, i might suck kinda hard.
the trick is to disregard the clumsiness of rusty movements,
and work out those kinks on the fly.
...it also helps to abandon most first drafts as a sacrificial offering to the
spirit of creativity,
and move on once the lumps and bumps are out of the way.
uh-huh.
i'm sketching a lot.
i'm sketching a lot for the ensuing merchandising for the new new hottness.
i'm also sketching because my friends need things sometimes,
and if you can't help your friends,
you're kind of NOT a friend, y'know?
circumstantially, i'm sure there are SO many legitimate reasons to abstain,
but,
if i'm already scrawling along,
a loose, grimy, grit-nasty scribble or two is easy enough.
so,
i'm doing that,
as much to keep my hands in the habit of making pictures as to pay my debts
to the duders who've helped make ampersand tattoo a reality.
so, there's that.
on the other hand,
which is to say, my mack hand-
the food game stays hella tight around the Folk Life & Liberty Fortress.
that's a given.
and when you've got guests, but haven't been to the grocer in a minute?
well, man,
that's when you bus-a-bust out your trusty noods, dudes
check the teleport:
YOU KNOW I LOVE BLACK RICE RAMEN!!
that's no joke.
and when you've got a feisty sauce,
and fried tofu,
and all the leafy veggie crawnch,
plus that lil baby bok bok?
it's pretty quickly prepared,
and it'll feed the whole gang, no problemo.
dudes,
it's really all about the sauce, right?
i mean,
honestly,
the rest is so malleable and flexible and adjustably customizable
that you can just make it up as you go.
as long as that sauce is hella tight, you're good-
-
*
HELLA TIGHT SAUCE!
-
in a small container, mug, glass, bowl, whatever-combine:
3 T rice wine vinegar;
2 dashes liquid smoke;
1 tsp sesame oil;
2 T mae ploy sweetness;
1 tsp chili-garlic paste;
2 T tamari;
1/2 tsp ea. GPOP, black pepper;
1/2 tsp dried thai basil, crushed red pepper;
1/4 tsp ginger;
1 T lime juice;
1/2 tsp xantham gum. (or 1 tsp non-gmo-organic cornstarch)
^^^^^
that's what you need on your noods, neighbors.
it'll freak off your whole view of how good some velvety ramen stir fry could be.
it's a horizon expander, and a fresh-to-deathness demander,
and also,
it's flippin' spicy, and sweet, and tangy, and rich,
with that sossamon sesame nuttiness shining through with savory sensuality.
WORD.
expert sauce makes simple veg into something superior.
recognize.
i had cabbages, i had radicchio, garlic, onion, scallion, red pepper, jalapeno,
etc etc,
and i seared it up in some more of that oil, and hit it with MORE scallion sprankles,
and cilantro, baby kale, and lime.
-
with tofu fried up,
and two tone sesame spranks,
AND shredded cukes, too???
guys,
stir-fry noods are the way to get yourself FED AF with all due haste.
mmmmmm.
*
the thing is, that's a big ol' plate of yum,
but it wouldn't be worth spit with ol' lil baby bop bok on the side.
no.
for real.
buttery baby bok choy, seared in sesame oil, and splashed with soy?
that's just about the creamiest lefty greenery you can crunch.
i highly recommend you get after it, friends.
it's a real treat.
i love it, you might, too.
of course, not every vegetable is for everyone.
i like them all, i guess,
but,
then again,
i'm also
down to munch up ALL the foods in front of me
with a gusto usually reserved for starving men.
so, who knows how much my opinion is worth, am i right?
***********
and so it goes.
today is a painting day.
the bathroom at AMPERSAND TATTOO has been sorely neglected,
and now is the time it gets the big deluxe attention splash.
i'm so busy all the time,
i'm STILL a whole meal behind on posting here.
it's all really happening, man.
eventually, it'll find a natural equilibrium,
until then,
it's full-steam ahead;
never quiet, never soft.....
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