MISIR WAT!

wat wat!!!
i'm always gonna eat all the red lentils.
they're the best, and when there's a lotta spice, too?
that's when you know it's gonna be great.
for real.
i don't know a lot about ethiopian food, other than i love it,
and i wanna have a ton of it in my face all the time.
i got a bottle of dried peri peri spice, i started to think africa,
and that led me over to ethiopia.
i mean, i've been listening to a LOT of reggae,
and y'man haile selassie i,
the ras tafari, emperor of ethiopia (and the world) is shouted out pretty darn often....
all of that was converging in my mind,
so i guess i HAD to make something after all that environmental infusion, neighbors.
and that's just what i did.
check the teleport:

MISIR WAT!!!!!
red lentil stew.
seasoned with homemade berbere!!!
that's right.
i combined:
paprika.
cumin.
black pepper.
GPOP.
cardamom.
coriander.
lemon peel.
cloves.
allspice.
nutmeg.
cayenne.
and some of that peri peri jauns, too, just because.
and i toasted it all up for maxxximum aromatic activation.
-
to make the actual stew, i got a 2 quart saucepot,
added 1 T vegan butter, and sauteed 1/2 sweet onion, diced,
until it was soft and see through.
i added in 2 cloves chopped garlic;
1 2" chunk of fresh skin-on organic minced ginger;
2 T tomato paste;
and a bunch of that spice blend.
i will freely admit that i did NOT measure any spoonfuls of spice.
i just wanted food asap, and measuring wasn't going to speed that up at all.
i stirred all that up, and let it cook a bit,
then i tossed in 1 1/2 cups of diced tomatoes,
1/2 cup red lentils,
1/4 cup scallion greens,
and 2 T fresh chopped cilantro....
a few minutes of all that gettin' hot,
then i added 2 cups of vegan broth and lidded it up.
i brought it to a boil, dropped it to a simmer, and cooked it for fifteen minutes,
before i added more vegan butter and more spices...
-
the whole thing gets THICK.
that's that DUDI BOI BUSINESS, bro.
and those garnishes you see all up on there?
they turn it right on up to eleven.
it's spicy.
it's hearty.
it's burly, and it's hot, and it's heavy.... but in a good way.
i ate it with a little old village bakery bread.
oh, yeah.
i sometimes get bread from the store,
even though i mostly make all my own loaves of supersexxxy sourdough from scratch.
uh-huh.
*
five tattz yesterday,
molto walk-ins for the first half of the day today,
and a pocketwatch roman numeral tattoo later on.
yuuuuup.
AMPERSAND TATTOO is out here like a hard-working group of studio musicians.
only producers know us,
but your tattoo experience would sure suck without us.
imagine if there were only the spoiled, oily, lazy ladies
and that one inebriated gentleman out there only sometimes having time
to maybe do some tattz in between spa treatments bar treatments, haircuts,
and mobile-phone scrolling.
hahahhaha.
F* that noise, bro.
we're over here yeetin' and yattin' like real grown-A* tatty broskis,
a batch of DUDI BOIZ having a doodie boy summer.
believe it.
summertime is for bangin' out those bam-bams and stackin' stacks on stacks.
we'll do some exxxtra-sexxxy superfancy custom hottness again in the fall, y'all.
in the meantime, we HAVE time, and the books don't close,
because we ain't no tatt-hoes.
what does that even mean?
honestly, it doesn't mean anything.
however, we're open for business, and we're having a lot of fun while we're at it.
that's that DUDI BOI SUMMERTIME,
and that's what's poppin',
never quiet, never soft.....