i mean, maybe i should've, even.
but, that ain't me, man.
nope.
i'm a cookin' sunovab!tch, so in order to process a day,
or make sense of the world, or even just unwind,
i use the methodical preparation of sustenance to decode
the data and also to make up a big ol' batch of deliciously dope
DÜDI BOI DUMPLINGS!!!!
check the teleport:
WOOOOOOOOOOOOORD!!!!!
i went with ingot-shaped dumpy-dumps this time,
and i'll tell you what neighbors- i like 'em a LOT.
there's sesame chili oil on top,
and toasty sesame seed sprankles,
and pea shoots,
and scallions, too, because rules is rules.
mmmhmmm.
-
the sesame chili oil drizzle was expert.
it was composed of:
a little shakey-shake of paprika, and one of ground chili,
and another of crushed red pepper,
plus a pinch of black pepper,
and a dash or three of cayenne,
and a spoonful of sesame oil,
with a tiny splash of rice vinegar, all stirred up.
that's tasty as hell.
-
and what about the DIPPIN' SAUCE?
well, there's not much more to it than to doo-doo it, dudes.
like this:
1 tsp. sesame oil;
2 T tamari;
1 tsp agave;
1 T rice vinegar;
2 cloves crushed garlic;
1/2 tsp toasted sesame seeds;
1/2 tsp scallions;
dashes of GPOP, ginger, ground mustard seed, black pepper, and cayenne.
stirred and marinated like a champion.
-
yeah.
the DOUGH was simple:
1 cup flour;
1/4 tsp sea salt;
1/3 cup +/- warm water;
1 T sesame seeds.
kneaded up untl smooth and shiny, and rested while the filling was prepared.
uh-huh.
y'gotta roll it out on a floured surface, and it helps to use extra flour on top, too.
i got twenty something 3 inch circles from this batch,
and that's a lotta hottness in one place, for certain.
hey guys, you know what?
i LOVE DUMPLINGS.
that's real.
-
the FILLING was fresh to death, and had flavor to eleven on a 1-10 rating scale.
-
in a hot pan or wok, with 1 tsp sesame oil, saute:
1 finely minced carrot;
1/4 finely minced onion;
2 cloves crushed garlic;
1 1/2 cups shredded cabbage;
1 cups baby spinach;
1/4 tsp Garlic Powder Onion Powder;
1/2 tsp dried ginger;
1/4 tsp crushed red chilis;
1 T rice vinegar;
2 T tamari;
1/4 tsp black pepper...
wilt the cabbage,
and the spinach should reduce to lil green specks,
and the you're good to go, bro.
let it cool, then spoon a scoop into the center of each flour circle,
like you're. y'know, trying to make dumplings, y'feel me?
seal the sides, and fold the edges in together to make those medallions of love.
-
to cook 'em,
heat up 1 tsp sesame oil, and 1 tsp vegetable oil,
and arrange the dumps evenly throughout the pan.
let 'em sizzle for a minute, then add 3 T warm water,
and put a lid on it-they'll steam and absorb all the oil and water,
and the bottoms will sear, and suddenly, you're a F*ing miracle worker.
these jauns are salty, and sumptuous, and slippery, and hearty,
and warm, and spicy, and powerfully addictive.
i ate all of them without even thinking about it.
they go down smoooooooooth, man.
that's for sure.
if you have to say bye bye to july,
you might as well drop a dump or twenty all over it.
i mean, really.
why not get dumped on if you're leaving forever anyway?
hahaha.
*
and now it's august.
arguably, it's a great month.
hot summer days,
cool nights,
jussssst slightly darker hours,
with the desperate need to make summertime last a bit longer.
new england is a real tricky bastard.
we may get some fall-ish weather, followed by thousand degree days,
and rainy nights with humidity crushing your soul.
that's the beauty of unpredictability, isn't it?
we really have no flippin' idea what kind of month august is gonna be,
we just know that we'll deal with it.
we said the words, right?
i did, at least.
so i'm casting a wide net of spectral summons to the spirit and memory
or worthy warrior poetry, and lightning striking viking virtues,
so that this august is a good one.
it's all really happening, and that's the whole point;
never quiet, never soft.....
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