BREAK YO'SELF!

gluten free crêpes.
that's a good start.
and while i had a signature loaf of rustic oatmeal sourdough in the oven,
i also had red skin potato hunks roasting, too.
y'know why?
because homeboyfries are dope.
obvi.
i love a big B, neighbors.
i really do, and i gotta go had if i'm gonna do it at all.
rules is rules.
this time around i went to one of my favorite breakfast meals-
scramboritos!
y'feel me?
crepes stuffed like tacos with ALL the morning glory.
that's some serious stuff, and it is guaranteed to make your day 111% expert.
check the teleport:
 
YEAH!!!
those potatoes are crisp.
baked at 460 until browned,
then activated with GPOP pink salt, black pepper, smoked paprika,
and onion in an olive oiled pan, on high heat, to fully crunch up the exteriors.
damn.
that's good stuff.
*
and the scrambo was no joke, either-
tofu, shallots, black beans, red and orange sweet tomatoes,
red and orange sweet peppers, spinach, nootch, GPOP, a hint of paprika,
black pepper and pink salt... all sauteed together to make an exxxtra-firm crOmble.
that's some righteous bean magic, man.
*
the next step is to fully-activate the add-on jauns-
radishes, scallions, cilantro, ho'sauce,
and of course, AVO-F*ING-CADO.
mmmmmmmm.
is that a lot of stuff in one wrap?
yep.
so?
too much is the right amount.
that's a thing.
if i can get MORE into every damned delicious bite, you'd best believe i'm gonna.
just get a good look:

c'mon, man.
that's some serious day-starting dopeness.
crawnchy red cabbage was a good call.
so were those limes.
i want the biggest flavor i can fit into my face.
....and that's what i got.
you wanna know how i made those crêpes?
aight:
-
*
GF CRÊPES!
-
get a large skillet hella hot.
-
in a small mixin' bowl, combine:
1/2 cup chick pea flour;
1 T tapioca flour;
1/4 cup bob's 1:1 rice-based flour;
1/4 cup mama's gf almond blend;
dash of salt;
2 tsp ground flax/chia meal;
1 1/4 cup non-dairy milk.
whisk well, into a soupy slurry,
and allow it to bloom with the eggy gel of those seeds.
y'ever made one of these?
you pour a ladleful of the mixture on the HOT pan,
and swirl it around to make a thinny-thin thin circle,
and when the top is dry, you flip it once for ten more seconds,
and BOOM.
you're amazing.
that wasn't so bad, was it?
no way.
and now you've got an exxxplosively expert gluten free brekkie to barbarianize.
***********
tattoos all day?
ok!
wind gusts at life-threatening velocity?
why not?!
most of my days are mostly identical.
habit and routine rule the roost around here,
but the slight variations are what i live for.
today is the day.
they all are,
and while they look super-similar,
i can spot the highlights from miles away.
this is gonna be a good one.
just because i say so;
never quiet, never soft.....