Sunday, June 9


ian is expecting his first baby within the next few weeks.
that means that the visit he made on friday is likely the last one we'll have for a bit.
nobody knows what to actually expect once a baby shows up-
he and his wife don't even know if they're havin' a boy or a girl.
it's cool.
they're hippies.
and they're really good folks.
two of the nicest, and kindest.
i've known them for a long time.
and i'm better for the experience.
we had dinner together, and he helped make some new hottness.
that's right.
homemade falafel.
on homemade naan wraps.
with spicy fries,
and as an outlier: AVO-F*ING-CADO.
that's expert.
check it:

fancy fancy.
there's purple cabbage, and extra-sexxxy mixed greens.
there's tomatoes and red onions and pea shoots.
there's pickled jalapenos and pickles.
there's sriracha and exxxtra-lemony GPOP and sumac activated tahini.
that's a whole lotta good stuff.
and then, in place of that hummus squoosh, a perfectly ripe avocado.
i don't have much going for me,
but i sure as sh!t know about falafel.
now, let's talk about the naan wrap.
in your upright mixer with the dough hook attached,
1/2 tsp sea salt;
1/2 tsp sugar;
2 T unsweetened coconut yogurt;
2 T soft vegan butter;
1 pkg fast-actin' yeast;
1 1/2 cups king arthur flour;
2/3 cups warm water.
knead it up for 11 minutes until you've got a tight shiny ball.
let it rise until it's doubled in size.
divide it into four balls, and roll 'em out on a floured surface.
superheat a large skillet over high heat, and add a small pat of butter,
then pan-fry up each dough for a minute or so on each side.
get ready, beause you're about to eat the best little flatbreads ever.
you've been warned.
and then there's those fries:
preheat your oven to 450℉
cut three fat red-skinned potatoes into thick fries,
and toss 'em with olive oil, and:
1/4 tsp turmeric;
1/4 tsp paprika;
1/4 tsp smoked paprika;
1/4 tsp Garlic Powder and Onion Powder;
cracked black pepper;
cayenne pepper;
pink salt.
arrange them evenly on a parchment0lined steel baking sheet,
and roast them until they're all golden and good and soft-centered with crispy tips.
you won't regret it.
fries on falafel is the TRUTH.

speaking of-
without those chick pea balls, you haven't got a damned thing.

now, what's the recipe?
here it is:
in your food processor, combine:
1/4 red onion;
3 cloves garlic;
punch of parsley;
punch of fresh cilantro;
15 oz chick peas;
3 T scallion;
2 T flour;
1/4 cup chick pea flour;
black pepper, pink salt;
1/2 tsp cumin;
1/2 tsp turmeric;
1/4 tsp sumac;
2 T olive oil;
2 T lemon juice;
ground coriander, cayenne, smoked paprika, to taste.
pulverize it onto a grainy paste,
and form small (1" ) balls.
heat up 1/2" vegetable oil in a tall-waled pan,
and fry the balls until the outsides are crisssssssp.
....that's pretty straightforward.
i sent some home with ian.
i'm sure his wife might enjoy that.
i hope so anyway.
it's good to see good folks doing well.
i don't know the secret, but nobody deserve it more than those two.
they're do-gooders.
helpful weirdies.
essential-oily strapped-sandal-wearing 'vermontish' people.
that's mostly what i used to be, and also a little of what i still am.
i really like them a lot, and i'm very excited for this new chapter in their lives.
mystery baby boy/girl is gonna get some kind of sage and seance style birth,
and i'll bet it'll be cool as heck.
i dunno the next time we'll see each other,
but i hope i get to meet their itty-bitty when we do.
good food, shared with good people,
good times spanned the same way.
i'm grateful for the evening, and i'm better for the interaction;
never quiet, never soft.....

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