and that's good news after a fraught and fettered week
of festering respiratory ragnarok.....
oh man, was it a tough bunch of days of hard styles and long nights and tough times.
and also, it was the sweatiest i've probably ever been in my life.
i've been colder,
i've felt worse,
i've definitely been a bigger baby about being less sick,
but i think i'm growing up, man.
these days, when i get good and sick?
i just *be* sick,
and still take this dumb dog for a walk, on ice, in the windy subfreezing hills;
and i go to work and iron-grip the machine and hold on while i shiver and sweat;
and i do all the other non-essential, but SO essential (to me) things that i always do-
just way less effectively and with no trace of joy or comfort,
until my body is done battling whatever invisible virus wants to kill me.
and the very minute i felt a baby bit better?
you'd best believe y'boi started some dough in the a.m. for a pizza pie in the p.m.
WORD.
if you couldn't taste food for a week, and then you could,
what would be the first taste you'd wanna reawaken to?
me, it's obvious..... right?
PEE EYE ZEE ZEE AYY!
that's my thing.
so check the teleport:
VEGGIE PIZZA!!!
yup.
fire-roasted crushed tomatoes;
sweet baby grape smashed tomatoes;
baby spinach;
red onion;
orange sweet peppers;
roasted cauliflower;
sauteed mushrooms;
daiya mozzarella- it's MINCED before it goes on, bro.
and fried garlic sprankles.
those last two ingredients?
rules is rules, and those are ON the must-do list, forever.
if you're using daiya and you don't mince it first, you are effing up the most.
that's just a fact.
and if you're at the Folk Life & Liberty Fortress,
and i don't have a little oil-cured cup of fried garlic chunks?
call the cops, because i've been replaced by an imposter,
and there's no way he's up to anything good.....
that should be obvious to anyone who has had my pizza.
he's leaving off the essential activator.
and i would never disrespect the human race like that.
beware.
-
the oven was roaring at 480℉ with that complex convection managing the air's direction.
the dough was wettish, and stretchy, and olive oiled all over the place.
...it was simple, too. flour water salt yeast.
the oil was added post-proof.
honestly, i will never get tired of talking about pizza,
but i feel like maybe y'all are not as excited to read about it.
so, here's a different story-
*
for the last year and a half, i've been operating AMPERSAND TATTOO.
and it's the best decision i ever decided, hands down.
i was woefully unfulfilled and unduly aggravated in my previous place of employment.
i was rightfully unimpressed with the out-of-work antics and ethics,
not to mention work-ethic or lack thereof of my at-work cohorts.
it was a bad scene, and it went on for a loooooong time.
HEY!
it's cool, neighbors.
without the bitter the sweet is never as sweet.
and it got better, and sweeter, and more exciting and more rewarding, too.
all it took was all the hard work and time and money i could muster.
here's the thing-
i'm coming up on another anniversary of woodsly goodsly livin'.
and i still want to be here.
and i really like working at the studio,
and i am seriously feelin' the year of the fun tattoos.
....even when they aren't fun!
that's the secret, i think-
even when it's the bummeriest bammer on the dummiest dingdong,
i'm inside on a winter day, keeping warm, getting paid to draw a bad picture.
that's expert af.
i'm trying to keep it fun all year.
so far, all month has been a blast.
can i do it a dozen more times?
one month = one success??
i'm into it.
it's all really happening, and that's the whole point;
never quiet, never soft.....
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