chuggin' along.

couscous is dumb.
it's like eating little crumbs of something bigger and more delicious.
unless it's that big badass moroccan couscous.
the one that looks like beige ball bearings, or ecru-tinted mini-marbles,
and that no supermarkets up here carry.
i guess it's a tried and true stereotype,
despite all the open-mindedness in the whole wide world:
the african version is bigger and thicker and lasts longer than
the mincey, minky little european version.
c'mon now.
mediterranean couscous may share some common ancestors
with that other other othello-type sh!t an' that, ya'll,
and even though you can get it all up and down the big boot-scootin' shores of italy,
just try tellin' that to any sicilians you come across and see what happens.
ah well,
it totally figures that the culturally disadvantaged crevices and counters
of the great white north lean towards the mundane palate;
and so dumb crumbs it is, ya'll.
happily,
it's so little and unassuming that i can bully it into submission
and smother it under tasty treats and scooples of mushyroomination.
why use it at all?
because even when a spatula or a spoon would suffice,
i still choose the wrench.
my metaphoric works-wrecking tool is also my favorite kitchen utensil.
wu-TANG!
with uncle steven here,
i've been spanning more time in the kitchen,
impressing him with the inestimable power of supreme vegan eats.
judging by the coneheads-esque ingesting of mass-quantities,
i'd say it's working.

i mean,

this pie right here,

for those of you who don't know what's poppin'-fresh in the woods,

is pretty much the pumpiest-jumpkiny discus of dopeness

i've had the pleasure and presence of mind to prepare.

for all the b!tch-sap-oozin' pie purists who can't hang out with crumbly toppings;

i feel bad for you, son,

because ya'll are most definitely doo-dooin' some disrespect to your lingual pappillae;

... you're probably the same ones who prefer that little waterbaby couscous,

and don't know about the big b.b. wheat caviar type sh!t.

if i were you,

i'd take some hand-crushed pecans, some raw mexican pumpkin seeds,

flour, sugar, butterish blops, vanilla, cinnamon, and nutmeg,

and get with increasing the curb appeal of your crusty gourd custard.

do it.

fatty-boombattie fresh flavor for your bald belly, blitzle;

never quiet, never soft.....