GUT-CLEANING CULINARY CALISTHENICS, VIA A SHIFT IN FORK-LIFTING ROUTINE





 After all of last week's raw calves' heart, sheep's pancreas', and liver pate'......it's time for a 'clean out'..... grated, aged hard blue cheese, atop raw cabbages in a jalapeno/avocado/horseradish mayonnaise; carrots; spicy, dessicated corn; green 'yard' onions; toasted pine nuts and sunflower kernels; and sliced tomatoes, marinated in dill and Prelibato white balsamic vinegar........staying on course....a plan for tommorow: steamed rice with sliced spicy vegan 'sausage', thin-sliced brussels sprouts, snow peas, carrots, bok choy, pine nuts, toasted sunflower kernels, sliced candied ginger, coconut flakes and roquefort cheese... wok-sauteed with sriracha hot chilis, broccoli florets, sake, garlic, tumeric, coarse ground peppers and Indian super-spicy-hot Kara Boondi, gram dhal, pulverized curry leaves and Poha.........a little of this goes a long way, as it is hot as blazes! served with lots of iced sassafras and ginger root tea, sweetened with sourwood honey...... Baby's on Fire



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