Wednesday, March 14


tortilla-free taco tuesday is TIGHT!
after a very busy snow day at AMPERSAND TATTOO,
i got home pretty beat up,
and proceeded to vent all the pent-up pressure
of a full day's tatt-attack zappery
into a tremendous bowl of perfectly particular pairings for my palate.
snow bowls were the thing!
big ol' taco salad jauns, with crazy flavor exxxplosions and molto spice.
check the teleport:

y'boi done did it.
the quick mixed pickles?
expert af.
the pico-they pico de pee-koe?
expert af.
that sweet corn hash?
expert af.
the sofritas?
impossibly delicious, actually.
what would you like to know about?
the pico?
1/4 red onion;
1 cup chopped sweet grape tomatoes;
2 cloves crushed garlic;
1 T minced jalapeno;
a little baby bit (2 T) of orange bell pepper;
one punch of chopped cilantro;
GPOP, pink salt, black pepper;
lime juice to taste.
that's it.
and it's effing great!
and how about the pickles?
you know about the pickles.
but, okay.
1 purple carrot, bias-cut for presentation;
2 radishes, sliced;
1/2 rough chopped sweet onion;
1/2 jalapeno, in rings;
2 cloves sliced garlic;
1/2 tsp pink salt;
1 tsp sugar;
enough cider vinegar to barely cover the whole thing, in a pot, on high heat,
boiling until the 'penos turn olive greeno, bro.
cool them off, and wonder aloud how something could be so elite,
and then get even BETTER with the addition of the corn, black beans,
and that crispy, braised tof'ritas!!!
that corn hash had a little sumthin' sumthin' about it,
and it had me feelin' a certain kind of way.
could be the chipotle pepper, and the jalapeno,
might've been the cilantro,
heck, it may have just that corn and black beans are homies,
and when they hang out together great things happen.
who knows?
who cares?
here's what i DO know-
1 cup of black beans;
1 1/2 cups sweet corn;
1/2 sweet onion;
1/2 minced jalapeno;
1 tsp chipotle blended hot pepper powder;
2 T cilantro;
1/4 cup sweet red pepper;
GPOP, black pepper, salt;
sauteed in a spoonful or a light glug of olive oil,
and displayed in a hot pan for your eyes and nose to devour first-
it's crazy how good something so straight forward can be.
i know i was certainly surprised, excited, and delighted by it.
and after all of those things,
and on top of cucumbers,
and lettuce, and baby kale,
that tofu revelation blew my mind out of my skull,
and lifted my spirits into the astral plane.
that's real.
i projected my soul up, out, and above the Folk Life & Liberty Fortress,
soaring sky-high in the snowfall,
like an ascending angel of some sh!t.
on the ones,
the spicy tofu hottness was legit that good.
get ready, you're about to learn about how to be a F*ing expert.
disclaimer: i totally have a salsa-maker spinner-chopper which i use to great effect.
chop up, one large handful sweet grape tomatoes, or one big bummer tomato;
1/4 cup sweet pepper;
1 large italian hot pepper;
1/2 sweet onion;
1/4 jalapeno pepper.
toss that in a pot, and cook it on medium heat,
1 tsp cumin;
1 tsp smoked paprika;
1 tsp ancho pepper;
1 tsp coriander;
2 T lime juice;
2 tsp oregano;
1 bay leaf;
and 1/2 cup warm water-
plus GPOP, black pepper, and pink salt, to taste.
as far as measurements go-
i used 2/3 a block of exxtra-firm, sliced into 1/4" slabs,
and i sizzled them up to a golden brown on both sides
in a spoonful of coconut oil in a HOT pan.
i chopped up all thsoe rectangles into wrecked angular little bitty niblets,
and stirred the whole batch right into that sauce,
where it all continued to cook together for another 'nother ten-fifteen minutes.
that pre-crisp is the key, it seems, because that kept the flavors a-poppin'
harder and stronger than aything i'd experienced previously.
and when the pickles hit it?
that's IT, kids.
one hundred percent expert.
did i have seconds?
what am i?
an A*-hole?
and really, is too much the right amount or not?
there were NO leftovers, bro.
we beat it all up, and took down every last scrap of every last thing.
THAT'S how you do a snow day taco bowl like a pro.
it's another 'nother snow day.
that's exciting and discouraging and a real strain on my back, all at once.
there's so much to do,
and on top of all the normal sh!t going on,
it's also Pi DAY.
so you can all be sure i've got dough and graham crumbles and all that stuff hangin' out,
being prepared properly like a real pro.
rules is rules,
and any reason to celebrate with radical vegan food is a reason i endorse.
today is the day,
and i'm feeling the pie vibes pretty hard;
never quiet, never soft.....

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