i did.
vegan chick-pea crepes.
they were really effin' good, too.
and all the stuff i stuffed inside 'em made my whole face feel better,
after stern looks and clenched jaws dominated the latter half of my day.
i'd like to give a shoutout to no-call no-show appointments,
and the weekend weak-sauce that that boils up in my raging, stormswept,
savage, blood moon lunatic berserker heart....
nothing ruins a great day more than human inconstancy, man.
luckily,
i'm reliably motivated to make moves where i see 'em,
and in this instance, as is often the case, dinner was the defining savior of a runaway day.
yeah.
chick pea crepes, and tofu scrambo, and mushrooms, and collard greens,
and cauliflower, tomatoes, and radicchio, too.
F* yes, that saved the day.
check the teleport:
WOOOOORD!
now, i will admit i used real flour as well as chick pea flour,
but, i'm definitely gonna try this with bullsh!t gluten-free flour, to see if it'll still be as tight.
i hope so, because i know somebody who'd LOVE this the most...if it was a little lamer.
ha.
ANYway,
look at how flippin' TILTY these jauns are:
C'MON.
if you hate that, you're wrong.
even the mushrooms are dry, and fresh, and a little salty, and 0% slimy.
that's how you do it, when you're an expert.
mmhmmm.
pan fried, thick-cut baby chestnut-sized brown mushrooms,
dry-fried and lightly pink salted in a HOT pan,
flipped, barely olive oiled, and browned to perfection....\
how long does that take?
until it's finished, b.
variables will make it an unpredictable process,
but perfectly brown is an observable quality, so, like, use your eyes, guys.
...righteous.
-
the cauliflower went into that same pan once the mushrooms were removed.
and the collards went over the top of that,
and a fat splash of water sizzled an steamed i across the superheated surface,
while a lid trapped it all, and cooked those brassicas to a firm, yet soft, delectability!
that's a thing.
now, this much fresh, loud, hottness if often experienced only by the luckiest few.
last night, it was experienced only by me.
yup.
that's how it goes, bros.
four fat af flaps, filled to the limit, all for me.
too much is the right amount, right?
right!
that tofu scrambo was the TRUTH, too-
a little pink salt, a heavy punch of GPOP and another one of nootch,
tons of black pepper, a quarter of a red onion, minced,
a glug of olive oil, and half a block of exxxtra-firm tofu.....
neighbors, when those jauns start to get a baby bit browned on the bottom?
that's when you've hit the jackpot.
tofu and things, with that goodness that makes you say: oh my goodness??
wu-TANG, kid, you've made it, and you're better off for the effort.
mmmmm.
tomatoes and radicchio ribbons keep it fresh.
don't ever skip the sprankles, bruh.
rules is rules.
*
the true star of the show, the scene stealer, the big deluxxxe exxxtra-sexxxiness,
the breakout big action activator, of course, was the crepe situation.
duh.
without those, this would've been less fun to eat.
yup.
crepes are rad.
and easy.
and very tasty, too.
that's a triple threat.
...and here's how you too can make a batch-
-
*
CREPES, CREEPS!
-
in a quart sized mixin' bowl,
combine:
1/2 cup flour;
1/3 cup chick-pea flour;
1 T egg replacer powder;
1 T ground chia-flax blend;
1 tsp sugar;
1 cup non-dairy milk;
1/4 cup warm water;
salt, black pepper, to taste.
stir it up to remove any lumps, and let it rest,
so all those non-eggs can start pretending to be binding agents.
in a very hot pan, with jussssssst the babiest bit of oil/cooking/spray/ whatever,
pour a spoonful into the center, lift the pan,
and swirl your (hopefully) very liquidy batter around the hot-A* surface, \
so that you've got the thinnest pancake you ever did see....
when the top is totally dry, flip it over for 30 more seconds, and BOOM,
just like that, you're a suppertime superhero.
yup.
-
i should really take process pictures,
but i'm actually kind of busy MAKING the F*ing things,
and i'm also all alone most of the time, so it's a little bit harder,
without growing a few more arms,
to document everything and do everything, as well.
boo-hoo, right?
i know. poor me, eating like a king every day.
waaaaahhhhhh.
***********
there's something about fresh-baked bread.
i don't need all these loaves.
i really don't.
but, i keep making them anyway.
i HAVE to.
it smells so good.
it feels so good.
it makes the day better when there's hot, crusty, lusty, live-cultured, natural,
wild-fermented sourdough delights dominating the morning landscape.
that's real.
i make things, always.
sometimes, nature helps, and that assures victory forever.
yeah.
nature wins.
even when it's a wild werewolfen exacerbation sensation....
she's got her eyes on the prize, guys.
and the prize, apparently, is active participation, immersive involvement,
and worthy warrior poetry in motion.
making, baking, breaking....it's all really happening,
and that's the whole point.
all of the things, all of the time, MORE and better,
from the first to the last of it, the whole and not the half of it-
i'm here in the Folk Life & Liberty Fortress destroying and creating in the same breath.
i'm positive a hot slice of bread will improve the entire experience,
and i aim to prove it in just a bit;
never quiet, never soft.....
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