so much, too much, just right.

mmmmmmmmmm.
i don't buy premade spice blends.
nope.
that's not my thing.
i like that custom-type dashing and splashing,
because then i know it has the proportions i prefer.
yup.
so, i'm not the type to cheap-out on some store-bought cajun seasoning.
no way, neighbors.
i've got thyme and oregano,
crushed red pepper flakes,
smoky hot paprika, black pepper,
g.p.o.p., salt, and cayenne.
and i know how to use 'em.
y'feel me, though?
well, yeah, man, that's a thing.
check the teleport:

c'mon.
but, like, for really real, though.
come ON.
cajun banh mi?!?!
yuuuuuuuuuuup.
expert.
lightly buttered and gently toasted baguette;
pickles, and pickled onions, for a sharp bite and smooth finish;
red cabbage, napa cabbage, carrots, sweet onions,
and whole-grain chunky spicy vinegarious mustard,
tossed with vegenaise, for a coleslaw slap to your crappy chapped lips;
cajun seasoned, lightly breaded, blackened tofu slabs;
sweet pickled jalapenos, spicy, soft, and slightly sugary;
and louisiana ho' sauce, because it's cajun, stoopidheads.
ka-BOOM!!
and with side of that holy-trinity/holy-sh!t jambalaya fried rice?
don't even pretend you aren't about it,
because even in jest,
that might make you an A*-hole.
real talk.
seitan strips, and vegan roasty sausage specks, browned up properly
with sauteed celery, green peps, and vidalia onion,
spicy spices, broth-boiled brown rice, and more of that ho' sauce,
because rules is rules,
and louisiana gets that sauce game going on.
what?
well, yes, those are mini-cucumber spears, for mellowing out that heat.
i like a prepared palette for maximum bite enjoyment.
is that a problem?
oh, i know.
i'm just reppin' my sandwich week enjoyment to eleven.
try it sometime,
it's good for you.
***********
breakfast?
yup.
it's the most important meal of the morning.
every meal is the most important one, though,
at least in my opinion.
but,
as far as this morning goes?
yeah.
i got those premade weirdie sausage discs.
yeah. they've been hiding out for a minute in my cold-hearted cuts cabinet,
stone chillin' in my fridge.
and i had the rest of that block of tofu from the banh mi jauns, too.
so,
with a little olive oil, a buttered chunk of fat french bread toast,
and some red leaf lettuce and pea shoots,
i had myself a pretty burly start to today already.
check the fat-as-F*-type teleport:

mmmmmm.
with a hot cuppa tea, for exxxtra hot wetness,
and a full belly by first light.
i'm not afraid to fill up on bread, kids.
in fact,
i'll make room somewhere for more of it.
that's the best part about sandwich week, isn't it?
loaves and buns and slices and rolls an' all of that.
i'm not kidding when i tell you-
i love bread, and i love food, and i want MORE.
too much is the right amount,
and i've got four more dinners ahead of me to prove it.
i'm already ready for another one;
never quiet, never soft.....