Sunday, August 26


i used square chinese wheat noodles.
hold on-
i skipped ahead-
these days, there's literally no spare time-
i have all sorts of sh!t going on around here:
there are plumbing problems getting piped up.
there are space invasions getting mapped out.
there's little kid beds and cribs and sooooo many shoes stacked up around here-
oh, i'm serious as heckfire, homie...
i'm about to do a great big grown-up change-of-lifestyle upgrade,
complete with new people, in large amounts, living within the walls and halls
of the Folk Life & Liberty Fortress.
i already have the most terrific twosome of teens.
that's no question-
a pair of the most brag-about-able babes have already made this place more inhabitable-
my daughters,
harvest and maple are the pioneers of family togetherness-
and now we're just multiplying the number of participants, and seeing where that takes us all.
they set the standard, and i honestly don't know if i could've managed
without their brightness and lightness and loveliness to look forward to all the time.
and thanks to them, i've become a more adept and adroit activator of expertism.
it's good news, that-
because now i've got about three days to get this place in fighting trim,
so that a second set of small ones can experience the woodsly goodness at it's finest.
a sleepless, stressful, total upheaval is unfolding from a secret universal blueprint for
the next phase in Folk Livelihood up here.
that's a big deal.
so big, in fact, that i almost forgot to make dinner.
except, a man's gotta eat, man.
so, i took some of diane's tomatoes, and basil, and parsley,
and combined 'em with some of my own herbs, and stuff,
and made myself a magnificent mainara.
word up.
so, as i began to tell you up top-
i used square chinese wheat noods, dudes.
check the teleport:

i didn't give not one single F* about that pasta.
it tasted like pasta. maybe it wasn't hard semolina blah-blah-blah,
but it was hot, and wet, and soft, and supple,
and it held onto all the sauce like it was s'posed to.
indistinguishable from italian, under that tomato blanket.
that's no joke.
i had sauteed kale underneath, with a touch of GPOP, pink salt, and black pepper,
with a drizzle of olive oil to lube it up in the pot.
i had vegan buttered homemade sourdough bread for soppin' up any stray sauce, too.
good bread makes better people,
and better people scoople every shred of sauce.
i had those freshie-fresh parsley sprankles to make it pretty-
bro, rule is rules, and garnish is mandatory around here.
ugly food isn't invited if it isn't all that attractive, it needs accessories.
that's real.
the sauce was the superstar, though, kids.
really, i was very surprised at how expert is was.
here's the rudown, for those of you who like a rundown:
in a medium sauce pot, with a tablespoon of olive oil, on highish heat, sizzle up:
1/2 minced sweet onion;
3 cloves crushed garlic;
1 T nootch;
1 tsp ea. Garlic Powder Onion Powder;
1/2 tsp black pepper;
cook until the onions soften, then add:
1 tsp minced fresh oregano;
1 handful fresh hand-torn basil;
1/4 tsp rubbed rosemary;
1/2 tsp sage and thyme;
stir that all up, so that the herbs toast just a touch, then add:
1 T red wine vinegar;
3 pureed garden-fresh tomatoes;
3/4 tsp bouillon base;
half a small can of tomato paste;
turn the heat to medium, and stir it up, letting it bubble up and thicken and get all sorts of good.
leave the wooden spoon in there, guy.
everybody knows that's how grandma did it, and hers was probably the best, right?
add a handful of minced parsley towards the last few minutes of cookin',
when it's all thickened up and could use last blast of greenery;
and you've got what you need to do what you want-
provided what you want is a big ol' pot of powerful pasta sauce.
good sauce transcends your preferred style of pasta, buddy.
like, y'all could use square chinese jauns, and nobody would know if you didn't tell 'em.
that's the truth.
and i used square chinese jauns because i wanted to see if that was a thing.
they ARE spaghetti, bruh.
for sure.
i had those whole grain sourdough nutrients.
i had those dark, leafy greens going hard underneath.
i had that sauce bossing the whole plate around.
i even had those noods doing it and doing it and doing it well-
but then i had to get back into character.
i tossed seven coats!
like, seven coats i'd not worn in years.
and twenty-seven scarves.
as in, neck wraps that hadn't seen action since the early double-digits.
and nine pairs of flippity-flops. nine. that's eighteen sole-shaped flaps.
ALL donated to the bye-bye store.
i thought more stuff was the solution.
it's actually sort of the problem.
weird coats are not as interesting as weird art.
curiosities are one thing- an interesting wizard house is alright with me-
but a whole roomful of too many ugly hats is a whole other situation,
and one that i'm embarrassed to admit i found myself wading through last night.
i'm maybe just a little bit weird sometimes.
oh well, i'm remedying that at breakneck velocity.
let's see if i can move faster than the world;
never quiet, never soft.....

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