TACOS RETURN!

wow.
i had no idea i'd been avoiding tacos all year.
ha.
not on purpose, mind you-
i just wasn't over here gettin' wild with 'em at all.
these are the first ones i've made all month,
and on a wednesday, no less!
check it:

soft flour tortillas, because rules is rules,
and hard tacos just aren't my thing at all y'all.
i assure you those aren't just heaps of hottness.
there's a taco that'll emerge in the end.
guys!
i like a soft flap of overfillable pliability.
that's no joke.
overfull is the key element to a great taco, in my opinion.
i'm sayin'- too much is the right amount, man.
MORE taco stuff is a good thing.
and the best news?
they had SO much flavor i could actually taste them, sorta.
mmhmmm.
that's a big deal.
there's baked cauliflower, with a curry-style batter!
there's sweet potato, and refried beans, and leafy greens,
and crawnchy radishes, and homemade fire-roasted tomato salsa,
and scallion sprankles to pretty 'em up.
mmmhmmm.

as tacos go, these were super easy to eat fast.
beans and sweets and roasty cauli all go down smooth, neighbors.
the sweet potatoes were just sizzled in a lil coconut oil.
the refrieds had red onion, Garlic Powder Onion Powder and nootch stirred in there
with 'em to activate a richer fuller better flavor.
the veggies were literally just veggies, which is exxxactly what they needed to be,
but that cauliflower was f'really-realsies F*ing expert.
word.
-
*
CURRIED CHICKPEA CAULIFLOWER!
-
preheat your oven to 375
-
line a baking tray with parchment paper
-
chop 2 cups of cauliflower florets into 11/2"chunks
-
in a small bowl, combine:
1/2 cup chick pea flour;
1/2 tsp ea. GPOP;
1 tsp oregano;
1/2 tsp cumin;
1/2 tsp toasted turmeric;
1/2 tsp sweet paprika;
1/2 tsp hot paprika;
22 craxxx of coarse black pepper;
generous pinch of pink salt;
1/2 tsp ground coriander seed;
1/2 tsp dry thyme;
1 T cornstarch;
1/3ish cup warm water, to make it a muddy consistency
that'll stick to every last inch of those florets.
coat 'em, arrange 'em so they don't touch, and roast 'em until they look dry,
and soft, and golden brown.
i drizzled them all with a little olive oil, and gave another it five minutes after that.
crispy outsides, soft insides, and big flavor through and through.
that's massive taste, kids.
and it powered through my sickly, weak, grey skull,
and blossomed a bit of beauty in every bite.
hooray for that.
*
the salsa was terrific.
i made it earlier in the day, and it married together like a symphony of awesomeness,
and it really turned up the flavor profile to eleven.
i like that.
the recipe for it is here.
it's dope.
*
it's a flooding ice-storm situation outside.
that's a surprise.
i haven't been checking the weather, or anything, so i had no idea.
that's the thing about when i'm sick.
all i do is be upset all effing day,
and i don't wanna know nothin' about current events.
i just wanna stop being sick.
i've got things to do,
and i've got places to be,
and i'm trying to do a lot,
not sit down, lay down, feel down, and end up down and out.
it's just not my thing.
however,
i dunno how much ice slaloming i'm doing first thing today.
enough to get crabtree and i a bit of fresh air,
so my upper respiratory rasping wreckage can freeze and crack and otherwise hurt.
tacos, though.
am i right?
the rest may be rubbish,
but those tacos are pure fire for your face;
never quiet, never soft.....