SEITANIC!!

seitan is BACK!
yup.
it's not like i couldn't make it before,
i just didn't wanna make somethin' that everybody wouldn't be able to munch up.
i was trying to be considerate, y'know?
yeah.
but, eating all these epic meals alone means eating all the epic meals
of which i'd been abstaining from for months due to food allergies an' that.
yup.
wheat meat is SO dope.
like, it's kind of the best one.
or, more accurately, it's the best one by a country mile.
i missed it, but now we're reunited, and my tastebuds are going wild for it.
yup.
i make my own.
i mean, really, dudes, storebought is great, if your sh!t is hella weak,
but if you're a worthy warrior poet, and a kitchen conquistador, you can't rep on premade.
rules is rules, and homemade just tastes better.
that's a thing.
i made some tacos.
why?
because i LOVE tacos.
honestly, who doesn't?
A*-holes! that's who. everybody else knows what's good, and behaves accordingly.
y'wanna see how y'boi gets fresh on the soft taco scene?
you do?
aight. check it:

SEITAN TACOOOOOOOS!!!!
mmmmmmmm.
i don't think you really quite grasp how much hottness these have.
do me a little favor?
look closer:

WORD UP!
the from-scratch seitan recipe is here.
sliced, seasoned, and sizzled in a hot pan,
with smoked hot paprika and GPOP, black pepper, and pickled jalapeno brine?
man, that's expert af. all. day. long.
yep. that's delicious.
-
i griddled up a cup each of shredded green and purple cabbage,
with a handful of long-wedge-sliced red onion,
in a spoonful of olive oil with some pink salt,
until it cooked down and browned up and got all sorts of awesome.
that's all over 'em, too.
-
i made my patented rainbow fiesta guacamole, too.
that's stuff is the TRUTH.
no question, it rules the roost in the guapo guac realm.
AVPO-F*ING-CADO is rad, if you don't agree, you're weird.
here's the recipe.
-
fire-roasted tomato salsa?
i used to only make my salsa fresca pico-style.
that is, until i freaked this one off, and i never looked back.
it's so good, you'll wear a sombrero and shoot a pistola into the sky.
i ca almost guarantee it.
unless of course you own only one or the other, or worse, neither.
but you get the general idea, you'll freak out over how good it tastes.
the recipe? ok. right here.
-
refried beans? man, you already know i get busy with the refritas.
a tablespoon of both minced poblano and jalapeno,
a tablespoon of minced onion,
a teaspoon of oil to saute them in,
a whole can of fat-free vegetarian pinto mashies,
a tablespoon or two of nootch,
a tablespoon or two or three of texas-style ho'sauce,
and a half a tsp ea of GPOP.
all on lowish heat, all married together, smooth and thick and dope as heck.
that's that gooooooooood bean base for these bad bois.
yummmmm.
-
pickled jalapenos, a few tomatoes, and a couple pea shoots here and there.
that's how you make it go to eleven.
dudes, i totally flippin' LOVE tacos.
and i want ALL the tacos.
i mainly want soft flour tacos.
i'm even feelin' corn tortillas.
yup.
toasty flaps of supple freshness for my face.
that's right.
***********
SNOW!
yup.
today is another 'nother snow day.
unfortunately, it's not as if ANYthing could happen,
because what's on the schedule is pretty solidly set in stone.
or at least, frozen in place.
it's unseasonably cold and weathery,
and what is normally a very grey month is even whiter than the constituent population
of this blisteringly blustery woodsly goodsly mountain vale.
yuck.
i guess i'm shoveling.
and driving on these dumb roads.
but, i'll be tatzappin' later, and that's something to be grateful for always.
this is it.
powered by tacos,
propelled by unseen forces of fate and fury,
and all of it is all really happening, because what the heck else would it even be doing?
that's kind of the whole point;
never quiet, never soft.....