TACO PRIMERO!

the first taco tuesday of 2018 came at us hard and fast.
uh-huh.
hmm?
oh, don't worry, neighbors-
we were SO ready for it!
that's the truth.
soft flour tortillas, gently toasted, pliable, reliable, and F*ing expert.
hell no,-
we weren't about to start off the new year with some weak-A* bullsh!t
like a hard-shelled hobby-kit of crawnchy crap shrapnel like those hard corn jauns.
no way.
what do you think we are?
stupid?
no.
we did it right.
rules is rules,
and soft tacos are the only ones allowed to attend our parties.
y'wanna see what we had poppin'?
ok.
check the teleport:

TACOOOO TUESDAAAAAAAY!
daaaamn duders,we really done did it!!
yes, indeed.
all the fixin's to fix us up a whole helluva lotta love within those foldable flaps!
can you guess what everything is?
oh, stop.
i'll just tell you-
ready?
ok, here goes:
* cilantro-lime rice!! like, the only ingredients are in the name of the thing.
* chili-spice black beans!!!
that's oregano, GPOP, thyme, cumin, cayenne, and coriander;
with hot olive oil softened seared poblano pepper, and sauteed red onion bits, too.
delish.
* cukes, sweet baby rainbow bell peppers, radicchio, cilantro, and tomatoes
all did their job and brought that expert fresca vibe to the plate.
* roasted cauliflower and leeks tossed in salt, black pepper, GPOP, and oil,
roasted until soft at 350℉ (30 mins? 45? i dunno),
and tossed in a smoky buff'sauce that turned 100% of the flavor up to eleven.
-
1 tsp smoked paprika;
1 T sriracha;
1/4 cup louisiana cayenne pepper sauce;
3 T vegenaise;
1/2 tsp ea. Garlic Powder Onion Powder;
black pepper;
1 T nootch.
- so TILTY, so tight, so turnt, so dope.
* cilantro, watercress, pea tendrils, scallions, red onion, and microgreen sprankles
for turbo-exxxplosive super-illuminating luscious hyperactivation....
too much is the right amount,
and MORE spranks is clearly the way to go.
* and of course, AVO-F*ING-CADO.
yeah!
we ain't reppin' no chumplebumpkin bullsh!t up here.
we doo-doo that fancy taco triumph stuff,
because if we're gonna eat 'em,
we gotta make 'em,
and if that's what has to be done,
then it actually has to be OVERdone.
mmmmhmmmmm.
that's the only philosophy we ascribe to.
*
....and on THAT note,
a cup of cider vinegar, with a spoonful of salt, and a spoonful of sugar,
boiled with sliced radish, onion, carrot, garlic and jalapeno had us droolin'...no foolin'.
quick micxed pickles are the TRUTH.
every taco night should feature them prominently.
y'just boil that bad boy until the peppers turn olive,
and then let it cool.
how flippin' easy is that?
it's proportionately easy to the level of delightful, actually.
it's superlatively BOTH of those things, and that's no joke.
* habanero ho'sauce?
don't mind if i do.
exxxtra-hot fire is what we want.
it's good, and it helps turn the volume up on our metabolism,
and our meteoric metaphoric metaphysical mealtime meditative
massive-attack pure-being shark-glutton ingestion, without question.
wordimus prime, kids.
we get busy when dinner is due.
and that business is booming, along with our burgeoning bellyholes
and our bursting belt loops.
the biggest.
the most beautifullest.
and MORE of all of it.
2 + 0 + 1 + 8 = 11.
remember that;
never quiet, never soft.....