STONE COLD!

it's stone cold steve austin day.
y'know?
3:16,
'cause stone cold said so.
hahahaha.
i'm serious, man.
it should be a good one,
and tonight, we're having texas-style rattlesnake nachos.
what?
ew.
no, not actual rattlesnake,
jeez. what am i?
an A*-hole?
c'mon.
venomously spicy nachos.
maybe some stone cold stone ground tortillas.
who knows?
that's hours and hours away,
and i've got tons to do before then.
in the meantime, though, the lions of winter are outside roaring away.
uh-huh.
what's my least favorite element?
OBVIOUSLY, it's wind.
and that gusty busted and disgusting bag of sh!t
is right outside, whipping and whorling and waiting for my daily walk,
so it can do it's worst, because it IS the worst.
a windy stunner of a day-
full of tattoos, full of spit, piss, vinegar, blood, love, and rhetoric-
damn.
that's a lot.
it's gonna be a big deal, i think.
-
and speaking of big deals,
we kept safe during the ides with a simple yet powerful meal.
last night was a cheesy garlic breadstick kind of evening.
yuuuuuuuup.
with some mama-mia madonna marinara for dippin'.
check the teleport:

yo!
on the ones,
if you don't have dippin' sauce, you are definitely an A*-hole.
that's a fact.
the dough for those sticks was a sprouted wheat pizza mishap from the night before,
cold-proofed and gluten-chain-of-strengthened,
cut, rolled, oiled, GPOP'd, nootched, and rested,
then split, daiya chee-topped, and activated with fried garlic sprankles,
because MORE garlic is good for you,
especially when you're representing pull-apart cheesy breadstick jauns.
the dough recipe is sort of a mystery.
i wasn't there for the creation, but we made it work,
and it did the job.
puffy, crusty, slightly sweet, hearty, homey mini-loaves of love,
with all that savory flavor all up on 'em.
baked for a while at four hundred fahrenheit degrees,
and then baked for a bit longer with the oven cranked to 450℉.
have you ever come home late,
after working all dang day,
and just somehow muddled through the dinner process in a fugue?
yeah?
me too!
how long did i bake it?
i have no idea.
what's in the sauce?
everything, i think.
i mean,
a good marinara has to have the right herbs, in abundance,
and garlic, and onions, and y'boi uses finely minced carrot for body, too.
as much as i was making never-the-same-way-twice-sauce,
i was also using a proven formula for ingredient gradients,
and by the time it had simmered to success,
the whole house had that marzo italiano vibe flowing through the rooms.
i like that.
sorry there's no recipe.
and i'm sorry for myself that i ate half a dozen breadsticks by myself.
ugh.
they went down so smooooooth, though.
it's hard to stop when the marinara is flowing like a red-golden lava stream of
universal delight and deliciousness.
i couldn't, and i didn't, and i'll gladly pay the price, steep though it may be.
***********
and now we're here.
friday.
stone cold.
and it's stone cold outside.
it's all really happening.
parsley sprankles,
extra leggings,
heavyweight stunning,.
everything;
never quiet, never soft.....