FOCACCIA!

olive oil, y'all.

it's good for you.

and when you use it to activate a from-scratch loaf of focaccia?

well, you're just investing in your own well-being.

a sea-salt topped, buttery-edged, olive-oiled rectangle of terrific.

that's what i was working with.

i'm really overdoing it.

i don't know what else to do.

i made some sort of supersavory mushroom sandwich,

and it really left me barefoot, bro.

uh-huh.

.....because it rocked my F*ing socks OFF.

WOW.

is that grainy, chunky, whole-seed mustard on the bottom?

it is.

and is that a ton of wilted spinach over that?

it is.

and would those be french-fried onions by the heaping handful?

F* yes.

look:

blackened tomatoes on top of those heroic thick portobello mushroom slabs

give it just a little slippery sweet in alternating bites of delight.

the mushrooms were sea salted, softened, and then upgraded, man.

olive oil, balsamic vinegar, and tamari, 

with a shake of GPOP to give 'em something to work with,

and then a dusting of nootch to really overload your tastebuds with greatness.

-

how about the aioli????

four cloves of pressed roasted garlic, a pinch of nootch, a literal drip of malt vinegar,

and vegan mayo, for the richest, dreamiest sandwich treatment in years.

this muthab!tch had 111% expert written all over it from the start.

and it began with the bread:

JEEEEEEEEEEEEEEZ.

look at the texture of that buttery sweet golden good thang.

i have so much more of it, too.

DAAAAMN.

here's the recipe.

too much is the right amount.

believe it.

i've made so many sandwiches that there's a lotta overlap these days.

and my memory isn't doing it's job like it used to-

so repetition is more frequent.

i've got variations on a theme here and there and everywhere;

and the weeks and the days and the sandwiches all sort of start to blur together.

that's okay.

they taste amazing,

and they tell a story.

food as a narrative of an artist's journey.

to be continued;

never quiet, never soft.....