MEGAMEATLESSMEXICANMONDAY!

ÓRALE!!!
do y'all dudes even know about getting TIGHT AF for mexican monday???
i'm sayin',
it was muy muy fresh, very TILTY, and turbo expert last night,
when me and the boys experienced some superfuego fiesta times
here at the Folk Life & Liberty Fortress.
that's real.
i prefer not to eat alone.
that's real talk, too.
so,
i invited the guys who were still at AMPERSAND TATTOO around closing time-
even though we'd already tuned up a couple of midday pizzas-
and  dylan and nate came through for some of that new new hottness,
and for all of the accompaniments that you'd expect from a lightning-striking spice-viking
hosting a good-time mealtime for his friends.
uh-huh.
we all love food, a LOT, so we were all on the same page from the jump.
check the teleport:

like i said already, b- ÓRALE!
chipotle sweet potatoes? F* yes.
they're roasted in oil, then pan-seared with spice.
that's SO dope.
with lime-kissed sour cream drizzlers, sprankles,
and all that crisp cool veg garnish,
we had ourselves a foundation for maxxximum fresh-to-deathliness!
and then we added all the exxxtra everythings-
yellow rice? arroz amarillo? delicioso deluxxxo!!!
how about those frijoles picantes?! experté!
mmmmmmmm.
neighbors,
too much is the right amount.
that's the truth.
which is precisely why there's also homemade salsa verde!!!
AND roasted garlic salsa!!!
AND a big batch of quick-pickled mixed veggies!!!
F*ing right, bro.
i mean, c'mon.
rules is rules.
and overdoing it is basically the same as doing it,
because if we're gonna, we're really gonna.
there's no time, and no room for weak-saucy waterbabyish moderation over here.
sharing food and conversation and so many laughs,
plus appreciation for all that flavor, and for the insights and outtakes that occur
when a group of good fellas get together.
that's the stuff, man.
aight,
now,
let's maybe talk a bit about the particulars:

SWEETIES!!!
halved, and baked open-face-down on parchment, with a big glug of olive oil-
now,
i'm the type of guy who puts 'em in the oven, on convection,
while it cold-start heats up to 420℉.
that way, by the time the oven is hot, they're already ready.
then, a little chipotle pepper, smoked paprika, black pepper, and pink salt,
plus a hot pan (incidentally, i sizzled the black beans first in the same pan, FYI)
and some olive oil, and a hot, seared, sexxxy sweet'un is what you get.
over pea shoots and baby kale, with crispy, crOnchy cukes,
and that lime activated sour cream,
plus cilantro, scallion, and jalapeno sprankles!!!!
if you aren't getting this busy, you're not doing it right.
naturally sweet, crisp-edged, smoky, spicy, and soft.
these jauns were the superstarshine main event, for sure.
*
y'all mess with black beans?
mmmm.
me too.
look at these:

FRIJOLES.
we got red onion,red pepper, green pepper, chili pepper, poblano pepper,
and crushed garlic, with a handful of halved grape tomatoes-
plus GPOP, and oregano, and crushed coriander seed,
in addition to cilantro leaves and green onion., all measured by eyeball
and added to a hot pan with the sole intention of softening all those veggies.
black beans are pretty much the business by themselves,
so all those add-ons and mix-in's take 'em to eleven right off the jump.
y'can't go wrong with black beans and spicy peppers, kid.
that's a fact.
*
we had some peppers left over,
green bell, red sweet, red chili, jalapeno, and poblano-
a few tablespoons' worth of each,
plus a quarter of a red onion,
and i added those to a pot with rice, water, Garlic Powder, Onion Powder,
pink salt, black pepper, hot paprika, and turmeric,
and made myself some yellin' yellow rice...
yeah, there's cilantro and scallion and a lot of lime in there too.
huh?
oh, i just added hot water and rice to the vegetables at the same time,
brought it all up to a boil, and then let it soak on low heat until it looked ready.
i don't trouble myself with measurements and details.
when it's freestyle friendship feast-times we just go with the feels.
*
yooooooooooo!
it's sort of all about those SAUCES, tho.
that's the good-good that makes your tops and bottoms tingle.
no foolin'.
i miss my salsa fresca, but i LOVE this new hot fire.
yup.
teleport:

MORE SAUCES FOR MORE FLAVOR FOR MORE FACES!!!
that verde is the veritas!
this time, i did things slightly differently, and it got the raviest rave reviews,
so i s'pose it's worth documenting for duplication:
-
* 
VERDE!
-
1/2 sweet onion,
5 rinsed rough chopped tomatillos;
1/3 green bell pepper;
1/2 poblano pepper;
1 green chili pepper;
1 orange habanero pepper;
3 large cloves garlic;
cilantro stems;
salt, pepper, GPOP, ground coriander seed, bay leaf-
2 T lime juice, a drop of olive oil, and time,
simmered on medium low heat, until everything's mushy-ish-
then pureed in a food processor, with a handful of cilantro leaf and scallion greens,
plus MORE lime juice.
-
^^you cannot miss out on this.
never have i ever had more folks get more psyched on a sauce that was so straightforward.
i'm glad it was enjoyed, and i'm glad i didn't eff it up.
good sauce is good for the soul glow-up.
-
and then there's that roasted garlic jauns-
-
*
ROASTY SALSA!
-
1 15 oz can diced tomatoes with onions and garlic;
3 cloves roasted garlic (garlic in oil baked until soft at 350℉);
1/4 cup fire roasted tomatoes;
2 T fire-roasted tomato flakes;
1 handful of cilantro leaf;
1 jalapeno;
1/3 red onion;
1/2 tsp cumin;
pink salt, black pepper, GPOP, to taste;
lime juice;
1-2 T louisian/texas-style ho'sauce;
3 baby red sweet bell peppers;
3 T green bell pepper;
1/2 poblano pepper.
food processed to the preferred consistency- i like it a lil chunky,
but that's 'cause thicccness has always agreed with me.
i'm like that.
^^ salsa is good for you.
this stuff is heavenly.
i'm happy to scoople spoonful after spoonful all over everything.
nutrients abound, as does the flavor!
expert.
-
and then there's the numero uno upgrade-
quick mixed pickles!
heck yes.
carrots, bias-cut and halved, sliced radishes, sliced garlic,
chopped red onion, and jalapeno,
with sugar, pink salt, and cider vinegar, boiled and cooled,
and fully-activated with that briny shine.
if you don't hang out with the quik-mixxx, y'all are a real bummer.
we doo-doo that freaky sh!t around here and EVERYbody gets involved.
they're too good to ignore or abstain from.
that's the truth.
-
dinner was a success.
we all had our fill, and we all spanned time as a cooperative
and competently capable communicative and cohesive unit.
that's the best.
i know i'm lucky to have folks to cook for...
without 'em, i'm just a fat pig overdoing it for no good reason.
instead, we're bonding in community through food.
that's great stuff.
***********
now then,
i'm kind of wondering if you guys know what's coming up?
do you?
here's a hint:
the first of april is on a SUNDAY, fools.
you know what that means, right???!
what?!
ew.
did you just say easter?!
what are you?
an A*-hole?
really, that's your answer?
c'mon, man;
don't be dumb-
yeah, it's easter bunny time, but far MORE importantly,
it's also SANDWICH WEEK.
wooooooooooooooooord.
rule is rules, brothers and sisters,
and our favorite nomadic holiday season is upon us.
i'm getting ready.
i'm getting pumped.
i'm thinking about eight days of delicious sandwiches.
it's coming right up,
and i'm rushing forward to meet it head on.
this is what i get excited for.
and it's nearly here.
i can't wait to eat 'guinis and sarnies and sammies and 'wiches with al my dudes;
never quiet, never soft.....