Thursday, December 13


cinnamon in your cookies is good.
not always, but when it's situationally-appropriate
and a site-specifically spot-on application of spice?
it's jussssst right, like baby bear's porridge, bro.
i took my cookie recipe from last week, and i turned it UP a little bit,
to make it more expert, and more rewarding,
and then i took half of it and activated some cinnamon sprankles, too.
i did.
here's what i came up with for a batch of gluten-free from-scratchers,
two ways from tuesday, and doubly dope for all the hope and joy of the holidays.
check the teleport:

these guys remind me a little baby bit of anginettes.
in fact, they're so close, i might just have to make up a new-new
all-vegan no-gluten non-ricotta anginette recipe this weekend.
who doesn't love old nana's italian XI-mas cookies?
jerkholes, that's who.
these aren't quite those, but they are quite good.
here's a little backstory on these cookies, kids:
after the last batch of cookies,
i hear that MORE would be most welcome for my sweet lady.
so, you know i had to get expert on another 'nother heap of 'em.
also, i had recently watched breezy put a quart of cinnamon
all over her oatmeal the other day,
and i thought that was a sure sign of making a surefire blockbuster cookie
using oats and cinnamon.......
i was mistaken.
cinnamon is NOT for cookies, apparently.
i had no idea.
i liked, them, at any rate, and that just meant i had a few dozen dollops of dopeness
to take to the studio with me.
AMPERSAND TATTOO was glad for the gluten-freedom and the cinnamon,
so it all worked out in the end.
back to the cookies-
here's what i did to create 'em,
in case you feel the need to follow suit
(but perhaps you may wanna check on the cinnamon-receptivity of your spouses, first)
preheat your oven to 350℉
in a medium-sizd metal mixing bowl, combine:
1 cup bob's ap gf flour;
1 cup mama's coconut gf flour blend;
1 tsp xantham gum;
3/4 cup sugar;
1/4 cup powdered sugar;
1/4 cup dry medium-flake coconut;
1/2 cup gf oat flour;
1 tsp ea bakey powder and soda;
1/2 cup salt;
1 tsp vanilla;
1/2 cup (a.k.a. 1 stick a..k.a. 8T) vegan butters-
cut all that together into a crOmbly mess,
and stir in:
3 T coconut yogurt;
1/3 cup carton coconut milk
(the canned stuff is NOT what i'm talking about, use any non-dairy s'milk you like)
press and fold and flip that dough until it's all combined, sticky, buttery, and soft-
then pull, and plop a few dozen little balls onto a non-stick baking tray,
flatten then just a touch, and bake them for 11 minutes.
this recipe will make at least 4 dozen,
sooooooo, after that a-team effort,
add alllllllllll the cinnamon to the remainder, and make the b-team version, too.
i left those rustic, but you do whatever you like, man.
i'm not the boss of you.
i always add icing and sprankles.
i can't help myself,
and maybe that aesthetic was what made me think of anginettes.
whatever the reason, these cakey jauns are the business,
and i will likely make even MORE of them before the holidays are over.
you want a recipe for icing?
it's just powdered sugar, vanilla, and s'milk or water-
try something, and make it happen, kiddo, i think you can do it.
and i'm frozen solid.
do you know that when i woke today up it was two fahrenheit degrees?
that's not enough degrees, unless you've got a masters, then it's plenty, i s'pose.
but, this is NOT masterful. not at all, y'all.
a very cold winter is very lame indeed.
i'm not a big fan, man,
and while i think thirty two degrees is plenty cold, and freezing, literally,
this sh!t has got to warm the F* up, f'real.
my skinny bod is trying to get fat, because i'm too thin to retain any heat.
i simply don't have the mass to hold it in,
and all these cookies aren't getting me bigger fast enough to stay toasty.
it's all really happening,
and i'm huddled against a space-heater trying to catch myself on fire just to feel a baby bit better before i feel a whole lot worse;
never quiet, never soft.....


when there are little kids are around,
and it's a wednesday,
we make waffles.
with real new hampshire maple syrup, of course.
rules is rules, and that's a firm one.
don't come at me with that corn syrupy sad sauce, son.
i'm not with that weak noise, boys.
no way.
i want that concentrated tree juice from the white mountains in my mouth.
and when i make waffles, i turn the hottness up to eleven.
i do.
wanna see?
check the teleport:
are those chocolate crispy ice cereal -a.k.a hippie-style cocoa krispies in there?
you bet your A* they are.
that's right.
i want exxxtras all over the place for my face.
hot, sweet lemony blueberries, too?
MORE awesomeness is always invited to make me delighted.
and that non-dairy coconut whippy creme?
too much is the right amount.
that's how we doo-doo the big action at breakfast time.
oh, right- plus, there are ka-powdery sugar sprankles, 
just to make sure you know that i dn't play bullsh!t games with my morning waffle scenario.
this is how you do it if you're determined to do it right.
the blueberries are pretty good-
that's 3 T powdered sugar;
1 1/2 cups big ol' forzen bloobs;
1/2 tsp vanilla;
1/4 tsp lemon zest;
2 T lemon juice,
all heated up on low-low in a small pot until soft and saucy af.
the waffles were expert.
they always are.
the latest greatest version?
it goes down like this:
preheat the waffle iron of your choice 
( i used a small roundie for myself, and a superhero jaun for the kids)
in a tiny saucepot, melt 4 T vegan butter.
get yourself a mixin' bowl, and add in:
1 1/4 cups flour;
1/2 tsp salt;
3 T sugar;
1 T baking powder;
1 tsp baking soda;
1/2 cup oat flour;
1/4 cup fresh-ground unsweetened dried coconut meal-
in a measuring cup, pour up
1 1/4 cups non-dairy milk ( i used unsweetened vanilla coconut carton stuff);
1 tsp vanilla;
and stir that together with 3 T vegan sour creme, blending thoroughly-
add all the stuff- wet, butts, and dry, together, and give it a bit of a rest-
fifteen minutes to an hour-
you will likely need to add 1/4 cup more s'milk (the oat flour is thirsty),
before you add a scoople to your hot iron.....
i had both griddlers going at once,
and we had ALL the syrupy, crisp waffle wizardry you could ever want-
....i only put the krispie krinkles on mine-
pour the batter, drop the kisssssspies, close the lid, y'know?
those littles aren't with it. i guess white kids don't like chocolate,
or 'weird' stuff, (besides me, i suppose),
so mine were the only super-dope officially elite circles of breakfast brutality.
that's cool, though.
we had a great time,
and i let 'em have some of that whippy creme on theirs-
they love waffles.
i'm serious.
and that makes us bond over breakfast in a way that i love and appreciate.
real talk.
me and these kids do our best to do our best to be the best.
that's four very different personalities, 
and our stinky dum-dum buddy crabtree thrown in for added interest.
all spanning time and space like a group of snuggly, hungry, crafty maniacs. 
the maniac attack of togetherness and conversation, our overlapping interests,
and our shared love of waffles.
i like it.
they like it.
AND they take naps and sh!t.
that's pretty rad, too.
plus when breezy came home after breakfast, we all got to hang out,
and that's when it gets really good.
all the intersecting interlocking pieces fit together,
and we all get it together to be together;
never quiet, never soft.....

Tuesday, December 11


you don't like tacos?
that's lame.
wait, you like tacos, i'm sure of it.
everybody likes tacos.
they're frickin' awesome.
and if you're even just a little baby bit awesome,
you like tacos.
that's a thing.
i like tacos, A LOT, because my awesomometer goes to eleven,
and that's no joke.
besides, it's tuesday,
and that's as good a time as any to tell all y'all about what i've been up to
getting frisky and fresh in tacotown for taco tuesday
and/or every/any other day, too.
check the teleport:

they're NOT as good as the soft flour jauns,
but they're still superior to those sh!t-A* shrapnel shells of hard tortilla terror.
i don't like crunchy tacos, bros.
i'm not sorry about it.
i made some gluten-free everything, for my gluten-free breezy baybaymama.
y'feel me?
it's real.
i had refried beans, of course.
with ho'sauce and nootch and GPOP and lots of minced white onion added in
i had olive-oil activated sweet potato hunks.
there's black beans with ho'sauce and hot smoked paprika and GPOP, too.
MORE beans are what you need on your tacos, kids.
they make you strong.
and lettuces (all the fancy ones)
and AVO-F*ING-CADO, because it's the best.
plus tomato, and cilantro, and white onion, and lil red sweet pepper strips.
that's a lotta stuff, and it's all pretty great.
but, there's also cilantro-lime sour creme on there, as well.
yes- too much is the right amount.
oh, and i just noticed something else-
i also put radishes on 'em!
i even used some premade jarred salsa, man.
i got it for my girlie, but i used some for myself.
i know, right? jar sauce, like WTF?!
...oh, and limes, of course, because rules is rules.
these aren't complicated at all,
but they taste fancy.
and yes, i obviously toasted my tortillas, buddy-
nobody likes a sad, raw-tasting white corn bummer.
don't be dumb.
the thing that's so expert about tacos is that they're always awesome.
simple, rewarding food, in a folded flap.
that's why they're in my top five, for sure.
infinitely customizable, fillable,
and you can chomp down on a whole lot of 'em at once.
that sounds great to me.
how about y'all?
yeah. i'm sayin', they're what we need more often.
only difficult tattoos.
that's what the coming weeks have in store.
the minute that we slow down on the walk-ups and spontaneous zips and zaps,
all the trail-by-fire hard ones come down form the hills-
single-needle straight lines by the dozen,
parallel lines around all the limbs,
scar disguising,
cover-ups in every direction......
luckily, working is so much better than not working,
so i'm taking on all the challengers, and i'm taking my time, and doing it right.
or, at least, i'm doing the best i can with what i'm being given to work with....
december is wild as hell, man.
that's f'real-real;
never quiet, never soft.....


so, all the ice that looks like snow is actually slippery, solid, and super-cold.
it really appears as a snowy groundcover, but it's all ice all the time.
that's lame.
and dangerous.
especially outside my door.
it's a hazardous slope of treachery and deceit, dudes.
and there's also a lot of ice!
i've been representing holiday times the best that i can muster up.
i'm no superhero, but i try to do good according to my ability.
that mostly means i bake things and decorate with pine branches and sh!t like that.
i get pretty fresh with the chocolate treats.
and sometimes, during white christmastime,
in the white mountains,
i make some radical white chocolate BOOMFIRE for your F*ing face, too.
i do.
check the teleport:

gluten-free oatmeal cookie magic,
and triple-tone vegan white chocolate on top,
plus seasonally-appropriate snowflakey sprankles.
so kyooooot.
and also,
so gooooood.
here's how to do it at home:

grease an 8" cake tin
preheat your oven to 350℉
in a medium mixing bowl, combine:
1/4 cup sugar;
1 cup gf quick oats;
1 tsp vanilla;
1/4 cup gf oat flour;
1/3 cup bob's gf ap flour blend;
1/4 cup unsweetened dry small-flake coconut.
melt 3 T vegan butter, and add that in with
3 T non-dairy milk-
stir it all until it stics together when pressed together,
and push it evenly across your pan, then bake that bad boi for 11 minutes.
it's basically a simple oatmeal cookie piecrust, neighbors.
and it's F*ing tight as heck, too.
in a small saucepot, on low heat, melt:
1 cup plus 3 T king david white chocolate chips.
if nobody you know carries 'em, ge 'em online, but get 'em now
because they're dope, dudes, and you won't be disappointed.
add 1/2 tsp vanilla;
2 T powdered sugar;
2 T non-dairy milk, and stir often, to prevent it form getting clumpy.
it's not like regular chocolate- it cools quiclky, so y'gotta work quickly-
pour off the majority over the top of the cookie,
and prepare two teeny bowls with red and green food coloring
(as much or as little as you'd like).
add a big blop of hot, melty white chocolate to each, and stir 'em up for all you're worth-
i did mine one at a time to keep the white choxxx pliable in the bigger pot.
smart? maybe. effective? absolutely.
you see the drizz all over the top, right?
i bet you can figure it out.
i believe in you, friends, always.
if you acknowledge that that's expert af?
you are a dirty poopmouth liar, and we're not friends anymore.
i haven't started wrapping anything.
i need to look at all the piles, and estimate the size versus the overall cost
versus the general theme versus the comparable unity of everyone's gifts.
no kids get more than others, because that's effed up.
i do not believe in playing favorites.
i do, however, believe in playing least favorites.
i do NOT let that affect my holiday planning, though-
if you're a part of my life, i care about you-
if you're even one step removed from it?
you do not matter one itty-bitty teensty-tiny teeny-weenie lil baby bit.
parents, partners, kids, and kin, and that's it.
kids first, because chrzzmizz is for the children like wu-TANG.
partner second, because they see you naked, and that counts for something.
and then you see what's left over for anybody else.
it's nothing personal, it's time, money, energy, and ability.
and all of those are always in short supply.
time first and foremost.
it's running away at a full sprint,
and it's almost tomorrow as soon as today starts,
and my todays almost always start while it's still sort of last night.
that's a tight schedule, and it interferes with holiday cheers,
so i'd advise you to come get some vegan white chocolate with me,
and call it good;
never quiet, never soft.....


what's the next thing on the early a.m. to-do list?
holiday treats.
i mean, if i'm gonna be up early taking care of dog and house stuff,
i may as well also activate some holiday treatsy magic for myself while i'm already
milling about in the very deep, dark, wee early hours of the morning.
yeah, you do.
in order to get excited, and maybe also please and punish my whole body simultaneously
with a sugary overload of awesomeness,
i made some chocolate bars.
ok. really, and more specifically, i made some gluten-free oatmeal chocolate bars.
neighbors, they're flippin' awesome-
check the teleport:

who needs gluten when you've got this much hottness ready to go?
and that double-drizzle on top?
that's vegan gluten-free white chocolate, bro.
i got that expert two-tone zone fully stocked with what's dope,
AND i got those big ol' fattie-boombattie sparkly sprankles, too.
word up.
i like them, they're very pretty.
i have a 9" square pan, man, and i know how to use it-
you want the recipe for these?
i got what you need-
grease a pan (it doesn't have to be a square, use what you got, 8-9".
preheat your oven to 350℉
in a medium mixing bowl, combine:
1 cup gf quick oats;
1/4 cup sugar;
1/3 cup bob's gf ap baking blend;
1 tsp vanilla;
1/4 cup unsweetened dry small-flake coconut;
3 T cacao;
1/4 cup gf oat flour.
melt 3 T vegan butter,
add it in, with 3 T non-dairy milk, and stir until it forms a crumbly dough,
that sticks together when squeezed.
press it evenly into your greased pan, and bake it for 11 minutes, like a cookie.
on your stovetop, in a small saucepan, over lowish heat,
melt 3/4 pkg vegan dark chocolate chips;
with 2 T powdered sugar;
2-3 T non-dairy milk;
1 tsp vanilla.
that's your topping ready to go once melted-
spread across the top, it makes these flippin' magnificent, friends.
i melted up a few tablespoons of king david's white chocolate vegan jauns,
and piped 'em over the top-
(you could use a spoon, i s'pose, too; i just always clip the corner off a sandwich bag.
i could maybe get a sire-specific purpose-driven baggie, but, i already have sandwich bags,
despite never ever ever using them for sandwiches.), they get two types of chocolates,
and then the spranks, for good measure.
because too much is the right amount.
and once it was all cooled and set and firm, i cut all those sorta symmetrical
almost equal squares with a metal spatula.
these are sweet, literally and figuratively.
on the ones, i don't ever double boil chocolate, ever.
i assume the microwave works, but i don't eff with those, really.
i'm a stove man, m'man.
but really, they're candy and cookie at the same time, and they're molto delicioso all day.
that's the truth.
i sure do like treats, as i've mentioned a LOT, and often.
that's because i like 'em that much, buddy.
vegan gluten-free chocolate oatmeal.
so, yeah, that's a thing.
also, unrelated, but very relevant to my personal well-being:
it's been single digits every single morning for like a month.
i'm a very slender fella, folks.
and i'm cold next to a heater with a sweater on.
that's no fun.
i'm frozen. my spidery skeleton hands are nearly numb,
and unpleasant to touch or be touched by.
i don't hate winter.
i don't even hate the dark dark darkness of these dwindling days.
i don't hate the cold.
i DO hate being cold, when i would rather regulate the hot fire from within my heart,
and let that particular flame-spouting cast-iron magma-makin' furnace of fury
keep my extremities a little more comfortable,
instead of just stoking the emotional berserker of my infinite nature.
maybe not, but i assure you, there's spitfire and greased lightning locked away in me,
and when it gets loose, i'm positive my fingers and toes will feel much better;
never quiet, never soft.....

Sunday, December 9


MORE bowls of barbarian blops!
a grain, a green, and a bean.
that's what you need to make it right,
and if you wanna get right,
you gotta do it right.
buddha bowls, bros.
that's what i'm on about.
wanna see another one?

y'like those sesame seed sprankles?
me too.
tricolor quinoa? yup.
that's tight.
spicy hot-saucy smoky hot chick peas?
yes, please.
oven roasted tomatoes, and pearl onions?
sounds great to me.
plus, cukes, carrots, radishes, pea shoots, lettuces, radicchio,
cilantro, and scallion sprankles.
that's how you get powered up like a champion, neighbors.
more of everything expert, and less of the bullsh!t, please.
AVO-F*ING-CADO, though. that's what i needed to turn it up.
level eleven pig-out status is in effect.
....and there's tamari glazed brussies,
AND crissssssspy potato wedges.
you better believe that i'm gonna forever get rad on a buddha bowl, bud.
i gotta.
when there's room for MORE, you should always add MORE.
too much is the right amount, and skimping out makes you an A*-hole.
real talk.
of course it is.
my sweet thang has actual celiac attacks, so when we're together,
it's only right that i eschew wheat, and turn up the heat, and add ho'sauce,
and generally make sure we get all the good, and none of the lame.
i'm secretly kind of nice, and i do try to be considerate where applicable.
i like a huge serving of sexxxiness, and that's what i'm making.
it's like a very fancy salad, with verrrry expert everything.
i can hang out with that for a good long while.
but, i eat fast, so it doesn't always take that long,
so i do what i can to improve upon the intensity if not the duration.
of the food, dude. jeez.
don't make it weird.
i'm on the treats train to tastyville.
i'm making holiday yummies, and i think i'm doing a crackin'-good job at it, i might add.
i like a nicey-nice holiday cookie.
and a chocolate or two.
and cinnamon.
and all the good little somethin'-somethin's that make XI-mas go to eleven.
yeah, you know.
so, that's where i'm at.
in front of the oven,
full of lovin',
making the specialties of the Folk Life & Liberty Fortress.
that's how i spend my too-early uneasy-like sunday mornings.
it's all really happening, and it all just happens to contain no wheat,
but an awful lot of sugar.
never quiet, never soft.....


buddha's got a rotund round mound of a manly midsection.
there are internet rumors that that's where the name buddha bowl comes from.
i can't verify the veracity, but i can sure vouch for a big belly bowl of whole foods.
a heapin' helpin' of hottness, wholly whole and massively portioned?
don't mind if i do, dudes.
check it out:

if what you need is to shovel an acre of awesome into your face.
(and i do)
SO many good things, heaped up in a giant pile of pure joy.
oven roasted potatoes? that's what you want-
brown and white rice? that's essential to your well being, buddy-
steamy broxxx? greens are good for you always-
purple brussies, with a dash of tamari? yummmmmm-
salady mixed-up green leafies and crawnchy radishes and carrots,
and hot peppers and cilantro sprankles??
that's how you doo-doo the big bowl, bro.
too much is the right amount,
which is why there's also spicy smoky chick peas,
AND exxxtra-lemony tahini dressing as well.
there's a system here, and it's a template for being terrific and gettin' expert.
a grain, a green, and a bean.
rules is rules.
pan-fried brussies in a dab of olive oil, a tablespoon of water, and a lid t steam 'em-
that's easy enough, but then you hit 'em with that wheatless soy, and glaze the grand finale
like a champ.
the chick peas are drained, rinsed, and rolled around in a hot pan with GPOP,
smoked paprika, black pepper, texas-style ho'sauce, a dash of nootch, and some salt.
the potatoes get roasted at 375℉ until they're golden, laid out on parchment on a baking tray,
with a little pink salt and black pepper.
the broccoli is legit just steamed until it;s soft, but still bright.
ANYbody can do this, and there's a LOT of it to much up on.
that's the best news of the night, right?
i think so.
tahini, lemon, salt, pepper, and that's your dressing-
1 tsp paste, 3 T lemon, a lotta stirring, and some seasonin'.
you know you have the skills to gorge yourself on an epic bucket of big action,
allowing the shark-gluttonous overindulgence to activate all these nutrients.
that's the best part-
it's all good for you, too.
MORE food, and MORE flavor, and no bad news....
...until it's all gone and you're sad.
i got up hella early today.
just like every day.
all i do all the time is run around.
even when there's down time, it's actually go time.
that's exhausting,
and for some stoooopid reason, my damned dumb-dumb dog needs to be wide-eyed,
up, and at 'em at 4am....
crabtree is a real early wormy bummer of a battle beast so far this month.
and that's every frickin' morning.
now, i've never really slept very much-
but these cold dark days have got me feeling the need for slumber.
maybe it's escapism, maybe it's depression trying to invade my P.M.A.,
i dunno,
but i do know that when my whole body says sleep, i might wanna listen,
all i hear is this whingey, whiny, weasley little F*er moaning about,
for literally no legitimate reason.
he's too hot? he's too tired? he's a dog, duders,
so i can't tell you what the heck he means when he peals and squeals for an hour,
ruining every single morning with his weak-sauce noises-
but, that's what he does, and that's how it goes.
i don't like it, but i've probably just got to investigate the cause,
rather than resenting the symptoms with exxxxtreme hostility.
am i smarter than a dirty dog?
time will tell, but right now, the answer is no;
never quiet, never soft.....

Saturday, December 8


another pizza?
i forgot about this one.
white pie is tight, bro.
that's the truth,
and when it's got all the stuff i like on top?
it's even better.
check the teleport:

broccoli, steamed slightly, seared seriously, and deep green for all the nutrients an' that.
that's good for you.
tapioca chee' blops? yup. that's my current new thing, so i'm workin' it for all it's worth.
caramelized onions AND red onion wedges?
too much is the right amount, neighbors, always and forever.
also, i really like onions, and i recognize that they've got the most flavor....
flavor is key, and flavor is what we want on our pizza, right?
blackened tomatoes? expert!
vegan red lentil seitan sausages??
c'mon, dudes, you know that turns it up to eleven in a flash.
there's also minced daiya mozz and fried garlic sprankles, too.
rules is rules.
the dough is where the real awesomeness resides, however.
without a good dough, you're a piece of sh!t,
and you deserve to only ever eat bummer pizza.
...that's real.
this here is a 36 hour jaun, and it's reallllllly frickin' tasty-
2 cups flour;
1/2 tsp wheat gluten;
3/4 cup warm water;
4 tsp yeast;
2 tsp salt.
kneaded in your stand-uprighteous mixer, dough hook enabled,
for eleven minutes, and covered, and refrigerated for a sloowwwwww proof....
i made it when it in the morning before work,
and i used it the next night when i got home from work-
that's 36 chambers, yo.
that's pure wu-TANG pizza shaolin kung fu for everybody.
i like my oven stones hot as hell, a 480℉ convection selection,
to get the bottom of my dough doper than diablo,
and crisssp, too.
pizza will always be invited.
i love it, i need it, i want it, i make it, now, today, tomorrow, forever.
maybe they'll make a good vegan gluten-free crust someday?
i dunno.
maybe that's up to me.
i wanna share pizza with the whole planet, man.
i think it's the universal component to peace and love.
that's just me, though,
and i'm not the authority on any of that;
never quiet, never soft.....


i F*ing LOVE pizza.
all the pizza.
all the dough.
all the supersexxxy soul-supreme surefire fresh-to-deathness.
pee eye zee zee ayy!
that's my thing.
my go-to for greatness for my whole fat F*ing face.
if you ain't about the pizza game,
i truly feel badly for you, son-
i got 999 problems, but a slice ain't one.
last night, i made some sicilian superiority,
on a semi-semolina, cornmeal-enhanced fluffed-the-eff-up square dough, yo.
i did, and it did somethin' special to my senses-
check the muh-fuhh'n teleport:

yeeeeeeeeeah, i know about what's good, guys.
y'see that crust?
it's expert.
you see those fiery 'ronis on top?
neighbors, i got the homemade meatlessness on deck, and goes to eleven.
that's a thing.
crushed tomatoes, caramelized onions, fried garlic sprankles......
rules is rules, and those are the house jauns at the Folk Life & Liberty Fortress.
from-scratch stretchy tapioca-tofu chee'? man, if you don't know, y'better try to find out-
in fact, you better ask somebody asap, because otherwise y'all're missing out hard.
...and that's no joke.
real talk,
a good pizza is still the solution to most of what ails me-
for example,
i couldn't call my father and wish him a happy berfday-
i mean, not without a ouija board, anyway,
so instead i compromised, and made a pizza he'd never have eaten,
with vegetables he'd avoided his whole life at all costs,
and somehow, i still felt like i was close to him while i ate-
he talked about pizza as much as i do really-
while he may have had a verrrrry limited palate for the superfancy unnecessariness
of my radical super-elite vegan new hottness,
he could still terrorize a 'well-done', a.k.a slight;y burnt, pepperoni pie.
so, this one was for him, but made to actually be so much better in most ways-
that's the move, anyway, isn't it?
to do a bit better than the ones who went first?
i dunno.
but i DO know that a good pizza, especially a sicilano supreme, is the TRUTH.
it had alllllll the right things-
baby spinach on the bottom,
shredded and MINCED daiya mozz-
that's the pro tip:
chop your daiya shreds even smaller, and they'll melt 11x more expertly.
wordimus prime, try it and find out.
then those caramelized onions,
and two fat thiccc stripes of san marzano crushed tomatoes, bro.
don't use sh!tty tomatoes, if you do, you're an A-hole-
did i also activate some seared baby grape tomatoes?
of course i did- too much is the right amount, buddy.
don't be dumb.
then the homestyle tapioca-tofu chee',
and those from-scratch red lentil seitan vegan 'ronis....
the fried garlic came through with flying colors,
followed by a pre-AND-post bake blast of parsley spranks,
and a gentle from-shoulder-height dusting of nootch,
to keep it exxxtra exxxtra.
now that you know how it is constructed,
lemme tell you a lil  baby bit about the dough:
in your indomitably dope stand mixer, withy the dough hook affixed,
knead together:
1 1/2 cups flour;
1/2 cup semolina flour;
3 T fine cornmeal;
1 T vegan butter;
1 pkg regular-actin' yeast;
1 tsp bread-machine yeast;
2 tsp salt;
1ish cup warm water-
knead it all for ten minutes, then shape it into a tight, firm ball,
cover it and refrigerate it for 12 hours-
preheat your oven to 480℉ convection-style,
and stretch your rested dough into an olive-oiled half-pan baking tray,
you know, the 10" x 14" (or whatever they are) jauns,
and let it blossom into fluffy beauty while the oven gets hot.....
how simple is that??
you got it, guys, and you're gonna get it, too.
for those of you who can't scroll through this compendium of recipes,
here's some links for you b!tch-A*:
and also:
sticky chee'.
you're welcome.
where the heck does the time go???
december 8th?
c'mon, man, take it easy-
it's six degrees outside.
that's cold.
in fact, it's quite a ways below freezing, really.
i'm inside feeling the chill in my drafty domain,
and i've got the oven on, the heat up, and a space heater radiator chugging along
like that little engine that could, only it isn't,
and i'm still cold in a sweatshirt, b.
it's all really happening, and it's not warm at all.
i guess i look better in layers-
the farther from naked i am, the more approachable i feel;
never quiet, never soft.....

Friday, December 7


so, it's not even officially winter for two more full weeks from today,
it's been flippin' fuh-reeeez-in' for a full month already.
and today?
well, today is the day.
the sneak-attackin' war-declarin' kamikaze real looloo of a honolulu hotspot....
pearl harbor day, a.k.a my dad's berfday.
so, had the ol' divebomber not checked out in may, exactly seven months early,
he'd have been 69 today (nice)....
that's somethin'.
but, he's gone, and we've got a whole lotta memories, and wild stories,
to keep in our hearts and our heads all day today.
i'll have myself a fire, tonight, i think,
and some pizza, too.
i might even walk by the pink-streaky meat department in the supermarket
and horrify myself silly at all of those beloved carcasses, in his honor, later....
it's a cold, windy day,
but the sun is out, and his son is out and about,
and it's all really happening, still,
even though he's opted out of the next phase.
i've got my own kids to inspire with antics and anecdotes,
and i'm gonna phone-bomb the heck outta them all dang day;
never quiet, never soft.....


spicy noods on the go?
you know it.
sometimes, we retrace our steps on familiar ground, and it's a good feeling.
that's how last night went for sure.
i got home a little bit late after a day down in alton, nh-
where i spanned some quality time with quality people,
and had a big fun pillowfightin' wrapping paper party with the kids.
i still like kids, neighbors.
i mean, c'mon- kids are cool, and i'm not an A*-hole.
i got home late, and ate dinner late, and needed some spice to fire up my face,
and keep my eyes open while i played around with crabtree.
that's a thing.
if he's ignored for a whole day, he turns into a bratty three year old,
and that's no fun-
a tired dog is a good dog, and i need him to be good, because when he's bad, i'm worse,
and nobody likes that!
i needed the new hottness, in my favorite format,
to activate my energy levels back up to eleven.
i like the spicy noods, dudes.
quick-fast, and in a hurry-
check the teleport:

i started with mixed greenery, pea shoots, purple cabbage, and purple carrots,
plus some radish, and scallion and cilantro sprankles.
that's all nicey-nicely arranged in my big ol' bowl;
meanwhile, in a hot pan, with a scoop of coconut oil,
i crisped up half a block of exxxtra-firm tofu on all sides, to a good golden hue,
and they were, as always,
allowed to brown on every side before flippin' to prevent stickin'.
that's how you do tofu right, man.
the sauce?
kid, that sauce is fuego,
and it gave me enough power to wrestle with crabby for an hour!
2 T rice wine vinegar;
2 T tamari;
1 tsp sesame oil;
2 T mae ploy sweet chili sauce;
1 T sriracha;
2 T oelek sambal chili garlic paste;
1/2 tsp dried chili flakes;
1/2 tsp GPOP;
11 crax of black pepper;
1/2 tsp ground coriander;
1 tsp fresh cilantro;
2 T lime juice.
if you ain't with that, you ain't in the business of deliciousness.
real talk, that's classic goodness for your face,
and it's gluten free, and it's expert af.
so, you got sauce, you got salad, now you need veggies and noodles, and you're good to go-
i had red onion, rainbow bell peppers, broccoli, baby grape tomatoes, carrot,
cilantro stems (minced), and scallion sizzlin' for a short spell in a spoonful of coconut oil,
before i lidded up the pan, added half the sauce,
and let it cook for just long enough to soften the broccoli before it turned a gross color.
that's pretty simple, really, right?
i think so.
boil the noodies of your choice according to the directions provided with 'em,
drain 'em and add 'em to the pan of veg,
toss ALL of that around with the second half of that sauce,
and you're the champion.
lip-tinglingly hot.
that's what's up.
december is a week deep into itself.
i'm not succeeding at XI-mas.
i mean, my daughters gave me a list, so that's easy.
the little kids want toys, so that's a no-brainer, obvi.
but all these grown-ups out here are about to get neglected.
not to extent of coal in the toe-tip of their stocking,
but the olden days of overloaded heaps of perfectly presented presents
may be the glory days of yesteryear, guys.
i'm a little torn up about it.
maybe there'll be a miracle?
the thing is, it's all really happening,
i just never expected there to be so many changes in one short year.
it's a lot, and i s'pose that's good:
too much is the right amount, right?
i believe it, so i'm gonna move forward with that as my premise.
i must just need to get busier with all the aspects and angles of this season.
there are berfdays coming up, in addition to the presents-day in the present day.
that's MORE to do, and that means i gotta get bigger and better asap.
that's the move, so i figure that means gotta make it;
never quiet, never soft.....

Thursday, December 6


i wish the krampus would've come through and
set off a whoopin' and a thrashin' last night.
i mean, c'mon, man-
a giant devil with a broom slappin' you silly because you've been naughty?
that's rad.
i'm into it, and i feel as though i would've been in good company
as my legs and arms caught a switchin' from the observant powers of heaven and hell.
instead, i had a really long phone call, and no cookies.
i made cookies, but i gave them to away-
and nothing makes long talks more productive than a handful of cookies.
that's a fact.
cookies make conversations better;
and while i had a whole plateful of the cookies earlier,
that way waaaaay before the chat got underway.
krampus cookies are expert.
and when they're gluten-free, and coconutty, too?
man, that's when you gotta eat a LOT of cookies as fast as you can.
check the teleport:

some of you may remember that i made that krampus a little ways back.
i'm not just a real-life documentarian,
vegan epicurean creator and curator,
and a tattblastin' warrior poet.
i also doo-doo that puppetry sh!t, as well.
that's right, friends, i'm over here in the woodsly goodness making some sort of Folk Life,
and i'm willing to share the cookies and the stories with some of you, too.
here's the rundown of radical gluten-freedom-fighting bakery barbarianism,
as it unfolded in real time here at the morning-glorious Folk Life & Liberty Fortress.
preheat your oven to 375℉
in a medium mixing bowl, combine:
3/4 cup sugar;
1/4 cup powdered sugar;
1/2 cup unsweetened small dry-flake coconut;
1 3/4 cups bob's ap gf flour (chickpea-based);
1/2 tsp salt;
1/2 cup bob's 1:1 gf rice flour;
1 stick vegan butter (8 T);
2 tsp coconut oil;
1 tsp vanilla;
1 tsp xantham;
1/2 cup gf oat flour;
1 T tapioca starch;
cut that all together into a crumbly meal, and add in:
1/2 cup coconut yogurt;
1/3 cup carton-style coconut milk-
stir it, knead it, and make it into a sticky dough-
then get yourself a baking tray, and blop out two dozen small balls,
and bake 'em for 11 minutes.
you'll have plenty of dough left-
add 1 T vanilla bean paste, an knead it in-
do the small ball thing again, but flatten 'em a little, maybe,
so you can tell the difference an' that-
bake those, too-
and then add 2 T cocoa to whatever's left, and make some chocolate jauns!
that's a lotta cookies, but that's a good thing:
too much is the right amount...
for real.
eat 'em, love 'em, share 'em, ice and decorate and get fresh-to-death on 'em,
but whatever you do,
don't forget that krampus is watching, boi.
it's too bad you can't fill in a sign-up sheet with candidates for a threshin'.....
i'd fill my own name in the first three slots, for sure.
a good old fashioned A*-kickin' in the name of XI-mas?
i'm so ready already;
never quiet, never soft.....

Wednesday, December 5


man, i F*ing LOVE eggplant.
on the ones, it's the best, and when i'm gonna do it,
i gotta overdo it.
i mean, c'mon- rules is rules.
and the number one rule with eggplant?
too much is the right amount.
so, eggplant sandwiches are here, and they're large and they're in charge,
and they're really molto expert, too.
check the teleport:

dylan came over, because he's an aubergine-head as well,
and we both took down a massive manly sandwich
on a homemade slab of fresh-baked bread.
the vegan stretchy chee'? from-scratch.
the breading? so tight.
the sauce? homemade tastes better, always.
neighbors, this sh!t right here is the TRUTH.
just look at this:

that's level-eleven off-the-charts hottness, homeboy.
le,,e tell you about those buns-
in your stand mixer, combine:
1 3/4 cups a.p. flour;
1/4 cup semolina flour;
2 tsp salt;
1 tsp sugar;
1 pkg regular actin' yeast-
with the dough hook attached, knead that up with:
2 T olive oil;
3/4 cup warm water w/ 1 tsp bread machine yeast.
beat that up on lowish speed for ten minutes,
cover it and let it rise until double in size ( i refrigerated mine all day while i worked)
preheat your oven to 375℉
shape three long logs of luscious loafism on a baking tray,
and allow them to rise thirty or more minutes-
brush a splash of melted vegan butter on each, and score the tops,
before baking them roughly 20 minutes, turning twice to allow for maxxximum browning
and ultimate fluffed fresh-to-deathness to dominate your kitchen.
das IT.
the sauce?
man, i had two cups of tomatoes roasting at 400℉ until blackened.
yeah. i had that going on just in case i needed to get expert on some sauce.
good thing, right?
i know.
in a 1 quart sauce pot, in 1 T olive oil, saute:
1/4 cup sweet onion, minced;
2 T minced shredded carrot;
3 cloves garlic;
2 cups blackened baby grape tomatoes;
pink salt, black pepper-
when the onion browns at the edges slightly, add:
1 heaped T tomato paste;
1 T nootch;
1 T white wine vinegar;
1 T tamari-
cook for three minutes on medium heat,
then add:
1 1/2 cups crushed tomatoes;
1/2 cup warm water;
1 tsp ea GPOP;
thyme, sage, rosemary, basil, oregano, parsley.....
just let it simmer on low-low until it's lookin' thick af,
then put a lid on it and relax.
it's ready.
and it's gonna be so good.
homemade sauce is the way to heaven.
jar sauce is NOT
the chee'?
dudes, i might've marginally effed up.
next time? no turmeric.
that sh!t is yellow and that's not what i wanted at all.
otherwise it's so rad, and the recipe goes like this:
i your food processor or high speed blender, puree:
1/2 block undrained silken tofu;
1/4 cup tapioca;
1 T lemon juice;
3 T nootch;
1 tsp ea. Garlic Powder Onion Powder;
pink salt;
2 T olive oil;
1/4 cup water.
smash that into a slurry,
and stir the heck out of it in a small pot on high heat until it's one stretchy, sticky mass.
that's all you gotta do, and you get all the goodness from like, two steps of effort.
there's parsley sprankles on my sandwiches.
i like a little spritzle of fanciness-
there's a lotta radicchio and spinach, too.
y'know i want leafies on my sandwiches for all the nutrients-
and carmies?
maaaaaaan, come ON-
thickness is the key here, bro.
fat strips of slippery caramelized onion are the super-activator.
...that's flavor for your F*ing face!
and that's how you make it magical.
it's the eggplant that exxxplodes with excellence-
molto melanzane in full effect-
slices of small italian eggplant >1/4" thick,
salted, rinsed, and dredged in eggless batter,
before getting breaded like a F*ing champ-
yo, dudes, you don't know, but you should learn a little-
1 cup of soy milk,
1 T chai/flaxseed meal, bloomed in there,
salt, black pepper, and 1 tsp chickpea flour for the juicy juice that affixes the crOmbles.
gluten-free rice crispies,
organic non-GMO cornstarch,
chick pea flour;
oregano, nootch, black pepper, crushed red pepper, GPOP,
and, if you're feelin' wild, cornflakes, all crushed up to a fine crumbly grist,
and stuck fast to both sides of each flap of purple circular superiority.
i fry mine for a few minutes on each side in huge pan with lots of vegetable oil-
i like 'em crissssssp, son, to counteract all the sauce and chee' they'll be loaded with,
before i bake those badboiz in the same oven i baked the bread in moments earlier-
how long?
until it's finished.
they sizzle, and they look better,and they smell amazing-
you'll know what to do when it's time.
hot fresh bread, hot fresh sauce-embossed chee'-stacked eggplant,
and all that other stuff,
all loaded together and exxxploding with amazingness in your mouth.
huge sandwiches are the best.
and i miss sandwich week.
i do.
and it's been a minute since the last one,
but we're still nine MORE months away from the next one.
i gotta get it poppin' in between, broski.
that's a thing.
this helped.
i may need another soon, though.
there's never enough sandwiches, and that's no joke.
i am psyched to have my table set with sumptuous feasts,
i am psyched for the intuitive cooking skillset i employ,
i am grateful for the time i have been given,
and i'm ready for tonight's dinner already;
never quiet, never soft.....

Monday, December 3


vegan sour creme.
that's the secret ingredient.
it makes things soft and light,
and it makes 'em smooooooth, too.
ok, so-
i wanted to make coffee cake, but about halfway through the process,
i just jumped off the path, and went into a whole other 'nother direction.
i still made coffee cake,
but, like, for real, though-
wanna see?
you do?!
ok, then check the creme-cake-type teleport:

i like cake, neighbors, and i have an oven and nobody to answer to,
so that's all y'all need to know.
that's not entirely true.

now, i'll also tell you HOW to make one yourself.
because i'm nice with it, homie. duh.
that oven better be convectulatin' @ 360℉
in your trusty, never-rusty stand mixer, with the whisk attached,
pulp up:
1 stick vegan butter;
1 cup sugar;
1/2 tsp salt;
1/2 cup non-dairy vanilla yogurt;
1/2 cup vegan sour creme ( i still prefer tofutti the most);
1 tsp vanilla.
1 tsp xantham;
1 cup mama's gf coconut flour blend;
1 cup bob's ap gf baking bend;
3 T tapioca;
1/2 cup bob's 1:1 rice based gf flour;
2 tsp baking powder;
1 tsp baking soda;
3/4 cup non-dairy milk.
whip it as fluffily as you can manage, and spoon it evenly, and level,
into a 9" springform pan.
single layer cakes are for anytime.
that's my theory, and it seems to hold truer than not more often than not.
that's good enough for me, man.
bake it for 40 minutes, or until a cake tester comes away clean,
and let it cool completely before you attempt to frost it.
and that frosting is a three-stage coffee-based blast of burly strength, neighbors.
y'got 6 T vegan butts;
1 T vegan creamchee';
a baby pinch of pink salt;
1 tsp vanilla;
1/2 tsp pure coffee extract;
2 1/4 cups powdered sugar;
1/4 cup non-dairy milk-
whisked with your manly mixer until sooooooo aereated and light,
and spread over the top.
now, all the frosting you didn't use?
add it back to the bowl, with 2 T instant coffee,
and 1/2 tsp finely ground espresso beans,
and beat it up all over again.
that's expert, and strong, and delicious, and dope.
no doubt.
well, yeah, those're little candy cuties on top.
rules is rules, and exxxtras are actually just rights in these parts-
the sugar snowflake sprankles just activate the site-specifity of the thing.
we're in the wintry white mountainous white christmassy woodsly goodness,
and i wanna like i'm living', bro.
and that's cool as ice.
i've got stockings EVERYWHERE.
that's real.
if you're on the team, and you're around a lot?
you have a stocking.
crabtree has one,
tron and i have matching ones at the studio,
heck, even weird dylan has one.
that's just how i do it up here.
it's a representation of gratitude and generosity, spirit and memory,
hot fire and lightning and all the other warrior poetic virtues.
it's all really happening, and it's going right into a bunch of giant single socks;
never quiet, never soft.....


what? another 'nother SNOW DAY?!
we've got precipitation ploppin' down in huge wet gouts of frosty frozen crystal calamity.
y'know what that means, don't you?
anything could happen.
rules is rules.
and we're already deep into the realm of possibility, as it snows all the effing time up here.
that's real.
the woodsly goodness is getting soaked with slush and snow and sleet and sh!t,
and the big plus to that is the possibilitarian power of snow day magic.
mostly, though, i just bake a lot.
that's the truth.
check the teleport:

that's gluten-free chocolate chip melt-in your mouth crissssspy jauns, to be more precise.
and precision wheatless snowflake cookie hottness
is where my sunday morning was the most at ease, if you please.
real talk.
making some cookies made my damned day, duders.
y'want the deets?

preheat your oven to 375℉
in a medium-sized metal (aesthetic) mixing bowl, combine:
1 stick vegan butter ( 8 T );
1/2 tsp salt;
2 tsp vanilla;
3/4 cup brown sugar;
1/4 cup sugar;
once thoroughly creamed, add:
1 cup mama's gf almond-meal flour;
1/3 cup crushed dried unsweetened coconut;
1 cup bob's ap gf baking blend;
1 tsp xantham gum;
2 T tapioca;
1/3 cup gf oat flour;
1/2 pkg mini vegan choco-chips;
1 tsp ea bakey powder and soda;
2 T agave;
1/3+ cups almond-coconut blend s'milk.
thoroughly combine to form a slightly-sticky dough,
and roll to 1/4" thickness between two large pieces of parchment, or possibly plastic wrap.
cut your shapes, in this case, the site-specific snowflakes,
and bake them all, evenly arranged on trays, for 11 minutes.
i got 5 dozen, you may get more, or less, it doesn't matter.
they're so crisssssssspy, but they dissolve in your mouth the minute they touch your tongue.
that's expert af, buddy.
for really real.
you can see i hooked 'em up with a little baby bit of ka-powdered sugary spranks
once they cooled. ...and why would i do anything less?
MORE hottness is always welcome here.
a good cookie on a cold wet day is the right answer.
i feel as though i intuitively knew what to do to make the morning better-
and it worked.
cookies, though. i bet i tuned up eight or more as the day passed by.
i regret not one bite.
all that good stuff belongs in my F*ing mouth,
and i'm fueled by the power and the perfection of my own process.
i like that.
and i do that.
next up: something with tomatoes.
i'm oven roasting a coupe cups of 'em right now.
sauce? maybe.
for what, though?
i dunno yet.
but, oven roasted tomatoes are rad, and i prefer rad food to bad food always.
i've been tattooing a whole lotta dudes.
maybe i'm the dude-tatts guy, now?
if that's what's up, then so be it.
black and grey, and SO many american flags-
it's what i do, now, i s'pose.
there's always cookies to munch up during the breaks, tho, and that helps a lot.
i am grateful as F*, for the record, for the folks coming in to AMPERSAND TATTOO.
it's awesome to go to work with my good friend tron,
and hang out drawing pictures and talking sh!t every day-
plus we got the best hangaround guys in the business, and that's a fact.
i mean, maybe y'all talk about sourdough bread and vegan wheatballz
all the time at your work, wherever that may be;
but up here in the semi-remote woodsly goodness it's a rarity and an anomaly,
so i'm counting all my days as gigantic victories, and that's no joke.
i'm grateful for what's going on,
and i'm trying to stay psyched on tattzappin' all the dudes in the whole world
with half-sleeves of black and grey all day every day.
there are worse ways to make a buck, and i'd prefer not to experience those firsthand;
never quiet, never soft.....


tinier corn tortillas?
i dunno, man.
at first, i wasn't on board.
i mean, they're smaller, which means you should only be able to fit less on 'em,
and that's never invited to the taco party, neighbors.
no way.
i prefer to employ a Positive Mental Attitude,
and when i applied that to these 'street food' sized jauns
i came up with two plus-side effects of using slightly littler circles-
1. they look way fuller, which looks way better.
f'real, nobody likes a skimpy-A* taco, do they? no way.
2. when they aren't as big, you can eat MORE.
that's expert,
because too much is the right amount.
i always want exxxtra tacos, anyway, and now, it's not even weird to increase intake by 50%.
yuuuup, that's my sh!t right there, man.
check the teleport:

yeah, kids-
sweet potato, purple brussies, tomatoes, cilantro, pickled jalapeno, fried garlic,
red onion sprankles, and rainbow pepper-packed rice-
oh, and texas-style ho'sauce, too, because i F* with that in these streets, son.
and that's no joke.
simple? sorta.
filling? certainly.
dope? c'mon, kid, what are you? an A*-hole?
don't be dumb....of course they're dope as hell, duh.
the rice is fluffy light jasmine long grains,
with minced red, yellow, orange, and poblano pepper,
and little bit of red onion, plus a pinch of very-finely chopped cilantro stems,
and a heavy squeeze of lime to activate any latent hottness still trapped within.
those sweet potatoes? olive oil, and a hot pan, and payed attention.
and a shake of salt and pepper to turn 'em up.
i'm sayin', they're just half-slabs of potato, but they're magic when you add everything else.
i got fried garlic sprankles stashed everywhere around
the Folk Life & Liberty Fortress, friends.
that's true.
i love 'em, and they come in useful alllll the frickin' time.
just like they were useful this time.
that's a thing.
and those brussies?
pan-fried in a 6" pan for five minutes to get 'em a lil crisp on the outer leaves,
before adding a splish-splash of lime and water, and lidding the whole thing
to steam their delicate interiors to perfect softness.
damn, dudes.
that's beautiful.
add tomatoes, cilantro, and pickled jalapenos, and you're a F*ing wheatless wizard,
reppin' street-style circular sexxxiness in a sextet for your own single self.
that's how you doo-doo the most awesomeness in taco format,
despite them being slightly diminutive discs.
word up.
the holiday is upon us.
my time is not mine to enjoy.
i've got metallic foil wrappy-wrappin' papers everywhere,
i've got scented tea-light add-in upgrades to my boxes,
and bows like you already knows waiting to activate all of that level-eleven
elevated memory-makin' XI-mas magic, man.
that's what i DO.
but, it takes up a LOT of time, even when you're just getting clickety-clicky
with the internet.
on the ones, the out box is going harder than there is income to allot for that, for sure.
accounting is not as much fun as counting up the tall piles of presents.
no shystie piles, bro.
that's not invited to my holiday tree.
if you're about it, be about it,
if you're not, you've gotta get into it or get lost.
rules is rules,
and there's not enough time to waste any on anybody who isn't ready to take it
to the upper decks and outer limits of child-friendly holiday flavor.
be dope, of F* off.
everything else is just noise;
never quiet, never soft.....

Sunday, December 2


december! that's what i've been waiting for.
y'know what i think is pretty dope about the last month of the year?
everybody has all their lights on all the time;
house lights, christmas lights, tree lights-
even at night, it's not nearly as dark as it might be.
and also, everybody is out and about, doing holiday sh!t,
which means everywhere in the woodsly goodness is bustling and bumpin',
and that makes the deepest darkness come to life.
sure, it's F*ing snowing right now, and that's not the most fun,
but it freshly coats all the browned-out bummerslush with new pure beauty,
and that's pretty good news.
the mountainous vale i live in should look pretty;
i mean, if it's gonna be an hour from everywhere, it had better be worth it, right?
it is.
and what's the very first thing i did when the calendar and the clock flipped the script,
and the new hottness was finally underway?
man, c'mon-
rules is rules.
i said the magic words that summon all the spirit and memory, man.
you know how i doo-doo that freaky sh!t.
i said the thing you say to focus and channel all the excellence at your face.
rabbit! rabbit!
and what did i do to start my morning off like a raging stormswept lightning striking
berserker barbarian warrior poet of wintry wealth and warmth?
man, i made some muh-fuhhh'n BREFFAST!
heck yes i did.
check the teleport:

i got tofu scrambo going hard.
i got too-crisp potatoes.
i got all the leaves an' sprankles.
i got chick-pea crepes, off teh cuff and on the fly, guy.
you know what i'm on about, neighbors-
that's morning glory for my mouth and my bellyhole. was a success, too.

ok, also, i have some vegan bacon strips on there, and those probably have wheat in 'em,
but everything else is celiac friendly, for sure.
there's mesclun mixed greenery, and shredded purple cabbage, and clinatro.
there's scallions and pea shoots.
i tossed a sliced radish on there, and that was a great move.
the potatoes were overbaked.
i was busy upstairs doing important things,
and the potatoes were neglected.
they were verrrrry crOnchy, indeed.
the scrambo was righteous, though-
heat up a 8" pan, and drilzzle some olive oil on there, to saute:
1/2 block cubed exxxtra-frim tofu,
2 T chopped onion;
2 T shredded carrot;
1 cup grape tomatoes, halved;
nootch, GPOP, smoked paprika, black pepper, and pink salt, in order of quantity;
and baby spinach to activate all the expert nutrients.
yum the F* up, bro, that's how you scram it like a champ.
and the crepes were wonderful, too.
and effortless, really.
soy milk, chick pea flour, tapioca, bob's gf al-purpose baking flour, salt, and chia/flax meal.
i mean, really, friends-
i had 2/3 cup flour, total, and maybe a cup of soymilk, a tablespoon of tapioca,
and a tablespoon of the ground flax jauns-
it's just wet batter and hot pans and a spin or two to do what needs doin'.
i like that.
the crepe technique is super easy, and i will document it for y'all sooner than later.
i will be making more like this in the future for brekkie.
that's the truth.
we're here, in december, and that's where i like to be.
i'm gonna get my XI-mas shoppin' poppin,
and i'm even, it seems, gonna need to activate some christmas shopping, too.
i know, they seem like the same thing....
but they're not.
christmas is for santa and little kids and happy hot cocoa times by the fire an' that.
the other keeps the X in Xmas, but then turns it up to eleven.
the important part is that all the kids feel important.
back in the olden days, my father would always say: christmas is for little kids.
he wasn't coming through with the extravagant presents,
and he certainly wasn't getting presents from us.
it never occurred to me that adults have ALL the pressure to provide a prefect experience,
with nearly no return on that investment.
i wasn't ever on board with that, and i'm still not.
i LOVE the holidays.
i do.
and i love 'em for all the panache and pageantry,
and not because of any sort of soul-stomping familial enfilade around the tree. 
on the ones: i don't give a flying flip about the 'reason' for the season, either.
i'm not with that religious noise.
it's cool that saints and saviors started a lotta stuff, but we're living in the future, folks.
and in the future, it's all about lights and heat and science and sh!t...
but, i DO love the holidays.
i reallllly really do.
the thing is, it's all about the process for me.
selecting, shopping, wrapping, presenting.....
and all that FOOD, dudes.
maybe this year i'll have the eleven days of XI-mas again,
and get freaky-diki with all the cookies you could ever want.
yeah, that sounds good to me;
never quiet, never soft.....

Friday, November 30


black rice ramen.
it's still expert.
in fact, it's always expert. that's a thing.
and when you add it to a big ol' bucket of sweet and sour soup?
you're gonna be psyched from the fist nood to the last, spiciest one, for sure.
check the teleport:

too much is the right amount!!!
this is a F*ing tub of hottness, neighbors.
the soup is superheroic, for certain.
i mean, it's got:
1 T toasted sesame oil;
1/4 red onion, roughly chopped;
1 huge stalk of sliced celery;
discs cut from 1 peeled yellow carrot;
2 cloves of thick-sliced garlic;
1 italian long hot pepper, cut into rings;
6 peeled boiling onions;
1 cup sesame-oil seared purple baby brussels sprouts;
1 tsp ginger;
3 T rice wine vinegar;
3 T tamari;
2 tsp gluten-free bouillon;
2 cups water;
1/2 tsp ea. GPOP;
red pepper flakes;
a few shakes of coriander;
1/2 tsp sichuan peppercorns;
1 cup spinach;
3 T fresh cilantro;
1/2 cup cubed skin-on sweet potato;
2 T agave.
i mean, c'mon, that's some superstuffed overloaded supersoup, no?
ha. yeah, i know.
and it's served over shredded green AND purple cabbage.
and it's garnished with scallions, and cilantro, AND pea shoot sprankles.
yeeeeeeeeah!! i'm sayin', that's dope.
the noods only take four minutes and they're ready,
so really, all that's left if that molto boomfire tempeh, bro.
and it's a banger to be reckoned with, man.
i mean it.
1/2 block thick cut tempeh triangles,
simmered on medium heat in 1 cup water,
with hot smoked paprika, sriracha flakes, red pepper flakes, GPOP,
sesame oil, a spoonful of sugar, AND 2 T agave-
until all the liquid is absorbed,
then turned up to medium high while the sugars begin to caramelize.
they all need to be flipped around to brown up each side of each triangle,
and coated in two-tone sesame seed sprankles.
that's how you make it nicey-nice.

now, do you SEE any broth in that picture?
that's because it's so overloaded with awesome that the juice is F*ing buried.
word up.
if you aren't slurping a pail of power, you're just being lame.
i said it, and i mean it, too.
i'm ready for what's next.
next year.
this afternoon.
all of it.
it's never easy, but it's always necessary.
that's a fact.
if it were easy, it wouldn't mean sh!t,
and if it weren't a process of growth and performance-enhancing practices,
i wouldn't even bother myself with the banality of a beige bummer of a life.
i want that technical technicolor kaleidoscope of dopeness,
and all of that is always unfolding outward like rainbow rays of spirit and memory,
and i'm gonna go ahead and say it:
i'm grateful for the time i have been given to experience the hard styles
and the good times, the wild nights and the long days and all the in-betweens.
it's all really happening, always,
and i'm really ready to see what happens in the following little minutes;
never quiet, never soft.....


wheatless meatless BALLZ, y'all.
that's the new-new and i can't seem to get enough.
nah, f'really real though- i've made 'em three times in a two months.
i used to use wheat gluten to bind 'em,
and they were F*ing super-good.
these days, however,
as a nod to my celiac soulmate/natural disaster, breezy,
i've been on some other other sh!t, with righteous results.
that's no joke.
and if you think i can't keep it expert without wheat?
you're wrong.
(yeah, the pasta isn't as dope, but it isn't bad, and it gets so much assistance from the sauce)
check the teleport:

i know i've been going heavy on the arugula lately.
i dunno what to say: i like arugula. it's an excellent veg-e-ta-ble.
(shoutouts to my blue heaven....anybody?)
the sauce was on always is.
marinara is a good thing.
and the way i freak it off, it's waaaaay better than any bullsh!t jar sauce out there.
i'll tell you all about it, if you'd like?
in a 1 quart saucepot, saute, in 1 T olive oil:
3 T finely minced onion;
2 cloves crushed garlic;
2 T mincey-dicey peeled carrot;
1 cup halved grape tomatoes;
all that simmers and gets soft, before you add:
1 T red wine vinegar;
1 T tamari (wheat-free soy sauce)
1 tsp ea GPOP;
1 T nootch;
1/2 tsp oregano, parsley, sage, rosemary, thyme, and basil;
a few shakes of crushed red pepper flakes;
1 T tomato paste;
pink salt and black pepper.
now comes the good part:
1 1/2 cups crushed tomatoes;
and 1/2 cup apple juice.
cover it, reduce the heat to a low simmery bubblin' flame,
and let all that marry together into some new hottness for your face.
y'better get ready, kiddo, because you're gonna flip out over how good this is.
it's elite.
and it makes that red lentil spaghetti taste way better, and feel less starchy and sad.
that's the truth.
good sauce is the key to activating all the available expertism in any meal;
it's like a cheat code to deliciousness.
true story.
but without the BALLZ, you an't got nothin' that anybody else couldn't have.
that's right.
if what y'all really really want is that loud, fresh, hardness for your face,
then you need a megaton exxxplosion of radical vegan gluten-freedom-fightin'
to parachute in a blow up all your taste buds with some ultimo-deluxxxo dopeness.
and these BALLZ are the path to glory, neighbors.
they keep getting better, too.
third time's the charm, i guess.
here's how you too can become more awesome in one pot's worth of effort:
in a one quart saucepot, in 2 T olive oil, saute:
1/2 onion, minced;
3 cloves crushed garlic;
heavy shakes of GPOP,
plus a half each of oregano, thyme, sage, rosemary, and basil;
1/2 block shredded tempeh;
1 cup diced tomatoes;
2 T nootch;
pink salt and fresh cracked black pepper...
1 cup warm water;
1/2 cup crushed tomatoes;
2 T white wine vinegar;
1 T tamari;
cook all that down, on medium heat, until it's a mash-
remove from heat, let it cool ten minutes, and add
1 cup chick pea flour.
dudes, that's IT.
form 'em up into mini-meteorites, and fry 'em in a pan covered barely in olive oil.
jussssst enough to brown the outsides while you roll 'em around,
before you finish 'em by tossin' 'em all in the sauce and letting the whole batch
swirl around in there for another 'nother ten minutes.
that's the move, bro.
and you'll get so psyched when you serve these baddies up
that's a fact.
try it out, and tell me what you think.
everybody who is not an A*-hole will know these are the TRUTH.
finally, this bullsh!t month is on the way out.
my XI-mas tree is up, (2nd year in a row!)
the lights are lit,
the stockings are hung,
and the mantel is decorated with visions of pine-and-balsam bough-barianism.
it's delightful, and it's all really hapening.
as events unfold, there's no guarantee of success,
but i'm destined to remain dyin' while i'm tryin', and there's no time for lyin' and cryin'-
all naughty, all the time, is SO nice,
and i'm grateful for the chimney-sweepin' poop-chutes-and-ladders that have led me here;
never quiet, never soft.....

Wednesday, November 28


like, little dumplin's, italiano-style, slapped around in soup or sauce,
filled with freshness, and ready to rock your F*ing socks right off.
i do love to make and eat homemade pasta.
...and that's no joke.
and whenever the mood hits, there's nothing for it but to doo-doo that freaky sh!t.
rules is rules.
so, in the flavorful spirit of NO-vember, i got myself thinking,
and i got my little ingredients all together,
and i got it poppin' like i knew i would.
check the teleport:

cauliflower-kale torties, in semolina-fire-roasted tomato pasta pouches.
but that's not all, at all, y'all-
they're stacked in sweet-potato carrot thick saucy soupiness,
and garnished with alllllll the hottness.
i'm on that wu-TANG sword-style pasta danger, bro!
believe it.
you want recipes?
i got recipes.
let's begin with the sauce-
in a small sauce pot, with a spoonful of olive oil, saute:
3 T minced onion;
2 cloves crushed garlic;
1/2 small peeled chopped carrot;
1/2 skin-on sweet potato, cubed;
pink salt, black pepper, and a healthy shake of both dried sage and thyme;
when the onion caramelizes just a bit,
add 2 tsp red wine vinegar;
1 T soy sauce;
1 1/2 cups water;
GPOP and nootch to taste.
(i'd go heavy on the Garlic and Onion Powders, but i like'em a LOT)-
simmer that all until the root veg is soft af,
and immersion blend it smooth.
(or food process, or high speed smoothie blender, or whatever, man)
nice, right?
now you've got soup.
add a lil more H2O if you've gotta, to keep it nice, and keep it warm.
nobody wants tortellini in cold soup, kid.
the pasta is a two parter, obvi.
the filling, and the wrapper.
the pasta itself is easy as heck-
knead together:
1/2 cup a.p. flour;
1/2 cup semolina flour;
1 tsp salt;
1 T fire-roasted tomato flake sprankles;
1 T olive oil;
1/2 cup warm water-
all of that, beat up, in your stand mixer-
so you can do other stuff instead of kneading,
while the dough hook makes the magic happen.
you don't have a stand mixer?
well, c'mon-
go get one, ask for one for XI-mas, borrow one, steal one, do what you must,
but use the technology that transcends all the carpal tunnels on earth, buddy.
wrap and rest your shiny, firm dough for ten minutes,
then roll it out exxxtra flat on a floured surface, cut some 2 1/2" circles out,
gather the excess dough, and do it again, and repeat it until you've used all the dough up.
i got forty somethin' of the circles, which made forty-somethin' of the tortellini-
that's dope, because that's a LOT,
and that's dope because too much is the right amount.
the filling is easy, too.
i don't always have hours to eff around with superfancy unnecessariness,
so whenever i can make something dope in a hurry?
i'm gonna.

saute, in an 8" pan, with 1 T olive oil:
1/2 small minced onion;
1 clove crushed garlic;
1 1/4 cups crumbled chpped cauliflower;
2 cups baby kale, shredded;
1 tsp soy sauce;
1/2 tsp ea GPOP;
1 tsp red wine vinegar;
1/2 tsp ea. dried sage and thyme;
pink salt, black pepper, nootch.
add a splash of water, lid the pan, and let the cauli soften and the kale wilt-
that's legit all there is to do.
that's not ALL that's IN the tortellini, however-
there's also some of my new tofu-tapioca stretchy vegan mozz'.
a tiny scoople of that, a slghtly larger scoople of the green 'n' white stuff,
an pinch, a fold, and a press, and tortellini is in full effect.
y'know how to activate 'em?
a pot of salty boilin' water, friends.
like every other pasta.
when they float, they're done.
toss 'em in a scoop of the soup,
and lay 'em out on top of the rest.
what about all those sexy garnishes?
what about all those sexxxy garnishes, bishes?
i mean, you know that rules is rules, fools-
and ugly food is against the rules.
blackened sweet grape tomatoes are great.
toasted pecans are great.
arugula has been my homie all month.
and MORE fire-roasted tomato sprankles?
obviously, that's a genius idea.
here's the thing-
if you're not OVERdoing it, and taking it to eleven?
you're doing it wrong.
there's always room for beautiful meals.
if you are what you eat, and you want to be a beautiful person,
even if it's just on the INside,
then you've gotta do it up, a do it right, and do it harder and bigger and better.
that's what dinner is about at the Folk Life & Liberty Fortress,
and that's what i'm doing with my life;
never quiet, never soft.....