RABBIT!!!! RABBIT!!!!!

you know i said it.
after all, rules is rules.
it's the first day of an all-new all different month,
and it's the only one that's also a verb.
uh-huh.
march first, ask questions later.
ha!
and i said the thing you say when you want to focus your favor from the future
and cultivate coincidences with positive results.
yup.
i spit it right out when my eyes snapped open.
it was still dark out (it always is), and i brightened up the morning right away
with those polysyllabic triggers for ensorcellment...
you say the words, you conjure up some premier P.M.A.,
and you get up and bring the noise up to eleven all day, all month,
and all muh-fuhh'n year.
we know the words:
rabbit! rabbit!
it works if you work it, and ain't nothin' works harder
than cultivation of coincidental culmination, neighbors.
you see what you look for, or so i've heard it said.
-
how did i say adios to february?
man, OBVIOUSLY, i did the thing i do best.
mmhmmm.
i beat up a seriously expert PEE EYE ZEE ZEE AYY!
check the teleport:

fresh, hot, steamy siciliano sexxxiness, son!
i tried a new vegan chee'.
so delicious.
that's the brand, bro.
it's good.
and i hit it up woth caramelized onions,
sizzled up with olive oil and pink salt, slowly, for that richness you know you love.
mmmmmm.
i used cooked sauce.
gently, nicely simmered crushed tomatoes with caramelized onions and garlic...
it makes a BIG difference in sicilan pizza.
the squares get the cooked stuff,
the circles get the simplicity.
it's just how i'm gonna do it, because it works better.
i also dusted it with nootch.
i also also grated some miyoko mozz on top of that.
and then, to really give it some of that epic BOOMFIRE?
homemade tempeh sausage crOmbles, dudes.
yeah.
-
*
TEMPEH SAZZAGEZ!
-
in an 1 qt pot, over high heat,
with 1 T olive oil, saute:
1/2 block roughly chopped tempeh with
2 T minced onion and 1 clove crushed garlic.
while that's sizzlin', but before the onions get all-the-way translucent,
add:
1 tsp smoked paprika;
heaped 1/2 tsp of: sage, thyme, oregano, ground mustard, fennel seed.
gentle shakes of: basil, rosemary, pink salt.
1 tsp ea Garlic Powder and Onion Powder.
stir it up, and glug in:
1 T tamari;
1 T red wine vinegar;
1 tsp better-than-bouillon veggie base;
3/4 cup warm water.
bring it up to a boil, then add 1 T agave and lots of black pepper,
and a shake or two of crushed red pepper flakes.
simmer it on mediumish until the liquid is absorbed and it begins to brown up.
you decide how crispy you want it, buddy.
i trust you.
-
i used a simple dough-
2 cups flour;
2 tsp salt;
3/4 cup warm water;
1 pkg fast-actin' yeast-
i kneaded it as usual, and let it rise while the oven preheated to 480℉,
but with that heat-increasin' convection circulation.
i olive oiled up my square pan, and sprankled the bottom with sesame seeds.
yeah.
i saw it on youtube, and i took the liberty of appropriating it for myself.
i am NOT sorry for it.
i pressed it to the edges, and let it keep rising until all my toppings were ready, and the oven was plenty hot enough to make it F*ing awesome.
and it sure as sh!t was AWESOME:

right??
c'mon, kid.
that's extravagance and arrogance and ability all wrapped up in one pizza.
i like that a LOT.
hmm?
man, OBVI i hit it with those parsley spranks.
what am i?
an A*-hole?
nah, duder, a crinkler i'm not.
i'm a Folk Art pizzaiolo, doing what i do best....
and that's give one heck of a damn about a good pie.
if you don't love pizza, you're weird in a bad way.
real talk.
***********
i eat a lot of pizza.
i love pizza.
i'd eat pizza every day, if i wasn't so compelled to make other stuff.
it's true.
one small pizza, every day?
that sounds dreamy.
the thing is- i have a big love for food that isn't pizza, too.
and that's where i run into trouble.
i want pizza always, and i also want asia and india and mexico and italian in my face.
too much is the right amount,
but that doesn't mean i want three dinners always.
(although i DO sometimes want three dinners)
it's march, now.
and that means lions are coming in.
ha.
not really.
we're a month behind on weather up here,
and a decade behind on civilization.
the lambs don't show up until mid april,
and the showers follow closely behind.
this year, there will be little lambs aplenty,
inasmuch as this little bairn will be born next month.
until then, it's a home stretch and a mad dash and a lotta getting ready.
pizza and pushups may be on the back burner,
while the flames are stoked and the preparation gets me stoked
for what's to come.
march.
...like, now.
get going;
never quiet, never soft.....