pad sriracha, bro.
that's some hot fire.
and when it's time to drop a batch of hot noods-
y'better believe me and my regionally-non-specific
asian-inspired rice ribbons are up to the task.
the sauce is the most important element.
in this case, it was just a ton of all the spiciness all at once.
check the teleport:
that's a big ol' plate of hot fire and high heat, homie.
i even had those runny-nose jauns in full-effect.
which is how you know how good it is, obviously.
lettuce and cucumber and sprouts do their part to garnish it up,
it's the crisp coconut fried tofu,
those grilled zucchini discs, and the cilantro sprankles
that activate the exxxtra-credit expertism to eleven.
do you know what i mean?
really? ...hmmm, maybe it's your first day here. ok. that's cool.
what i mean is:
the noodles are awesome on their own,
with just the superstar sauce stirred-up and swished in.
but when you add those little fancy pieces to make it better?
well, then it's BETTER, and that's better.
a scoop of coocnut oil is basically the best thing that happens to a pan, man.
and when you throw some exxxtra-firm tofu down on a sizzling skillet,
and let it brown up nicey-nice?
it doesn't stick, it just gets more rad.
and MORE is what i aim for, every day.
i did same thing, in way less time, and with two less flips, for those zukes.
seriously, if you overcook those green monsters, they turn to mush,
and that sucks the hardest ever, because squishy zukes are definitively GROSS.
real talk. give me some grill marks or somethin',
but make sure you miss me with that splortchy 'cchini.
rice noodles are great.
i like that they start out translucent.
why? because that looks like crystal magic, man.
and if you can transform crystal magic into wet white whips with only water?
you're a F*ing wizard.
...and i am that.
besides, they always soak up all the SAUCE!
(here's the bad news- i made these spicy noods to send to myself a week ago,
so the sauce recipe that follows is wholly fabricated out of my imagination)
1 tsp toasted sesame oil;
1/2 tsp ea. GPOP;
1/4 tsp black pepper;
1/4 tsp cayenne;
1/4 tsp sriracha chili flakes;
2 T sriracha sauce;
1 T tamatri;
1 T rice vinegar;
2 T mae ploy sauce;
2 tsp chili-garlic paste;
1 tsp ground coriander seed;
2 cloves crushed garlic;
1/2" skin-on organic ginger, minced;
1/2 tsp crushed red pepper.
that's how you make it, probably.
that's how i'd make it today, anyway, so that's how you make it from now on.
poured over noods, tossed in with stir-fried stuff?
you know what's up.
and what's in the stir fry?
I DON'T REMEMBER.
looks like there's brussels, for sure, and grilled cabbage, and purple cabbage,
i can see all those things, so i can say for certain i ate those things.
peppers? i think that's a pepper. it's a pepper. add a pepper. or don't.
what do i care if you use peppers or not?
you ever made a noodle dish before?
just do that, again.
jeez. ANYway, it was very spicy. and i liked it. i'm a little fuzzy on the rest....
i was getting ready to head to connecticut, and that takes up mos of my attention every time.
and i've been back for a few days,
and i've been working every bit as much as before i left.
two days 'off', doing more things, in more places, was NOT relaxing.
nope. not even one teentsy-tiny little bit.
but, being back in my haunted hermit hole, i'm reminded of one thing-
it's a ransacked and ramshackle structure-
sure, it's a big monster manor,
but with a little perspective, i can see clearly that my reclusive ways have done me a disservice.
i live in one of those murdery houses where there's just weird sh!t everywhere,
and the vacuum cleaner is more decorative than functional.
a day away and i can't even loo at the pace the same.
time to add janitorial services back into my repertoire.
never quiet, never soft.....