Wednesday, October 2


i said the magic words.....and it started raining.
shoutouts to a wet start.
shoutouts to a dark day, in the literal sense.
shoutouts to bright horizons, figuratively.
shoutouts to treats.
and shout out that spellcast blast past your pursed lips, kids:
rabbit! rabbit!
cultivate coincidence and garner fortune's favors for yourself.
all you gotta do is remember to speak it first things first, or else.
y'know what else you gotta remember?
cinnamon rolls.
rules is rules, neighbors.
we say the thing, we make the thing.
that's how it is around here.
and to start october right, i put the spiral to some new hottness:
don't even act like those don't be LOOKIN'.
i know they do.
i doo-doo that spooky sh!t, son.
what's good about 'em?
the centers are super soft.
the edges are very firm.
they're sticky af.
the nuts are crunchy, 
but they compliment the softness of the brown sugary buttery pumpkin filling.
the icing is thick, 
and full-bodied with vegan creamchee' and vanilla and cinnamon.
and the pecan sprankles?
too much is the right amount.
that's real.
i'll give you the recipe, and you ca get buy with a batch of your own.
i will warn you, i took down seven of these babies, in two sessions.
the first five went in while warm, and that was too easy-
but the last two were cooled, and sticky, and F*ing awesome.
you've been warned.
preheat your oven to 375℉.
line a 10" cast-iron pan with parchment.
1 cup non-dairy milk;
1 tsp vanilla;
4 T vegan butter;
3 T pumpkin puree;
1 T maple syrup over low heat until the butts melt.
cool it off so it doesn't kill your yeast in a minute.
meanwhile in a stand-mixer with a dough hook, 
or by hand if you really wanna have no fun,
3 cups king arthur bread flour;
1/2 tsp salt;
1/4 cup sugar;
1 pkg active dry yeast;
1 tsp fast-actin' bread machine yeast;
cinnamon, ginger, nutmeg, allspice, and cloves in that order of quantity, 
from a shake to a pinch.
mix that well, add the milky magic, and knead it for 11 minutes.
cover it and let it rise for fifteen minutes.
for the filling, chop 1/2 cup pecans, and set aside.
in a medium-sized mixing bowl, cream together:
5 T vegan butter;
1 cup brown sugar;
3 T pumpkin puree;
3 T demerara sugar;
cinnamon, ginger, nutmeg, allspice, cloves, etc...
1 tsp vanilla.
roll the dough on a floured surface into a rectangle.
spread the sugar mixture evenly across the whole surface, 
leaving a small dough margin along one long edge of your rectangle.
sprink' those nuts all over the top of the sugar, and roll it up,
moistening that beige unsugared edge to seal it shut.
cut the resulting roll in half, then in half, then in thirds,
and arrange them with the smooth-cut sides up in the pan.
let them rise again for another fifteen minutes,
then bake them for 33 or until they look gold enough for you.
that's when you pull 'em out and ice their spiraled swirly tops.
i used:
1/2 cup powdered sugar;
1 tsp vanilla;
2 T vegan creamchee',
and enough s'milk to make 'it spreadably thiccc.
a spoonful at a time is the way to go, bro. for sure.
...and then add MORE nuts.
i mean. 
now i'm not saying that cinnamon pecan rolls are going to make october better.
but they made it start better.
i went to work, got a new phone for taking new pictures and sending more texts,
and calling all the right people, and on and on.
i made some art.
i vacuumed the shop, twice.
i did things.
i do things, sometimes.
and, i started my hallowe'en costume at night.
a little rainy day hot glue situation had me staring at myself and cutting foam
for the face portion of the costume.
this year, i think i need to make an accessory costume the kids can also wear.
i think that's important, too.
a berserker barbarian space robobotron warlord is cool and all,
but what if he had a little sidekick?
and that might make everybody happier,
and a little happiness is something i'll latch onto so hard right now.
it's all really happening.
it isn't much, but it's more than last month, for certain;
never quiet, never soft.....

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