Fin. . . . This was the only photo I took from the last two weekends. So elated by how this piano sounded tracked. (at Lucky Sound Studio)
Fin. . . . This was the only photo I took from the last two weekends. So elated with how this piano sounded tracked. (at Lucky Sound Studio)
Sometimes it’s simplicity. If noodles don’t taste good, you’re doing it all wrong.
Huntsville/Decatur friends, I’ll be serving this simple menu at the final Roach Motel show. I’ll be there for the Heel Turn music video shoot at 2pm on into the show that starts at later on. Plenty of good stuff to come be a part of. Hope to see you guys there!
I made dumplings from scratch for the first time ever this week. I heavily debated even posting this photo due to them not looking that great (not looking perfect). I realize that thought feeds into a giant problem with social media in general, perception. I’m allowed to only show you the absolute best I have to offer. I don’t think that’s the best approach in what I’m trying to accomplish here. I want to inspire. I want you to make things you think look or sound good. I want to empower you in the spiritual journey that is cooking. So here is my first attempt. The next time you see this it will be better and you will know that it only got that way through dedication and time. Life is not perfect. Just know that, either way, it is damn delicious. (at Fort Payne, Alabama)
Palette. Photo by @cameron_flaisch_photography
Carne de soya. Marinated and grilled tvp, cilantro, fresh salsa verde, sriracha, homemade blue corn tortilla. Come to the show on July 13 at Maggie’s Doghouse to grab some of these and a few other tacos. (at Fort Payne, Alabama)
“There’s solace in the fact that everything we concern ourselves with is ultimately insignificant. Our works will one day be naught; our names eroded with stone. There’s hope in hopelessness. We can begin again.”
Flavors that do not translate over photos. Torta de Salchichas. Grilled slices of Tofurkey sausages, smoked refried black beans (with lime, sambal oelek, garlic, and tomato reduction), seasonal greens, Cherokee purple tomatoes, grilled bell peppers and onions, horseradish mustard, sriracha, and mayo all on a grilled bolillo.
Somewhere between Morocco and Lebanon, we have this chickpea stew. Chickpeas, onion, garlic, roasted tomatoes, bell peppers, potatoes, eggplant, parsley, lemon, fenugreek, cumin, coriander, mustard seed, sumac, peppercorns, paprika, and chili flakes. Ate it over some garlic-coconut mixed rice. Just missing some flatbread.
How do you fried rice? I personally like mine with loads of veggies, mustard, and chilies. Today it’s scrambled tofu, red cabbage, red and green bell peppers, calabacita, onion, ginger, garlic, Sichuan, mustard, dark soy, sesame oil, and sriracha.
This stir fry is drunk af. Baked tofu, mushrooms, red bell pepper, onion, red cabbage, calabacita, eggplant, serrano pepper, garlic, green and white peppercorn, dried basil, cilantro, sesame oil, and a ton of dark soy. Sticky rice and Mae Ploy sweet chili sauce on the side. Sipping some peach orange pekoe and staying sober.
Hang out with your mommas and your grandmommas. (at Ider, Alabama)
Finally put this tiny apartment kitchen to good use. Whole shiitakes, red onion, bell peppers, shallots, garlic, birdseye chilies, smoked salt, black, green, and white peppercorns, sugar and udon all stir fried in a ton of dark soy and sesame oil. Tossed in some fresh Thai basil and green onion at the end. Not the prettiest, but it was damn delicious. I’m glad to be back. (at Fort Payne, Alabama)
It’s starting to feel more like home. 💕
Changed up my board again to no one’s surprise. I know, that one cable annoys me, too.
Oh, how I larb you. - - - One of the first Isan dishes that I really gravitated towards as a kid. This is a plant-based spin on the classic larb moo, which is a minced pork salad. I went with minced, baked tofu, minced mushrooms, toasted sweet rice, bird’s eye chilies, green onions, scallions, heaps of cilantro, mint, garlic, ginger, lime juice, and light and dark soy sauce. Served with sticky rice and romaine lettuce. Still not as good as my mother’s, but I’m getting there. Lunch rules today.