Hello all,
Today has been full of Anxiety. Many stresses over spectrums of my work and I feel reminded by the “dark” pretense I often feel judged of shuffled into a box of writing. Woes and all – summer has been hot as hell.
Regardless of the temp, every time I check my weather app local ENC is at a Hot-Feels-Like-100°s everyday with little differentiation.
Mid-Summer Blues and Seasonal Affectiveness takes a bit of a toll on me in this climate. My nose wants to breathe in high alpine mountains with sublimating mista walking through clouds but alas, this is North Carolina.
The Taiga is in the back-corner of the Microbiome. I just don’t want to get pummeled by mosquitoes again as the early April bites are finally nodding off in doses.
I get reminded the necessity to take time to heal often.
Like today spritzing two leftover lemon slices (cut bar-style bc I’m a presentation-professional of course) and feeling the apparent sting o zing on my ring finger I continue to lance.
Only the poor complain of gold allergies and the allure to raw materials like tigers eye and fluorite bracelets.
Otherwise – I’m an asshole so I’m going to show you a meal that hungry, sleepy assholes would love to eat that doesn’t require a marzipan chocolate bar of some sort that originated in Italy and Outer-Space.
Fourth of July long-weekend was busy with many beautiful shared meals and cooking ethics and impromptu treats and meals. More Chopped Meals in retro admiration.
Night Meats cravings satisfied.
The mini-fridge has finally vanquished as the planned-accoed of special ingredients and meals is rolling down to a forever bag of frozen yuca / cassava sits by the freezer part bc there’s no room for stacked bags o hunky chunky things and the beef sale at the Commissary proved,.. plentiful 😎🤙🏼 for this beef-lover.
I like veggies too tho!
So instead of stir fry or hibachi or some -fine-dining-fatigue or something fancy and probably Alsace-Lorraine in flavor. I went a bit more traditional with an old recipe from my Partner. Jazzed up with a can of chickpeas (if they don’t say garbanzos they’re small, but a chickpea can be any size including garbanzos {squares and quadrilaterals ya feel me}).
…
Otherwise, we got beef Rouladen. I use the back of the knife to tenderize, flatten, and stretch the Rouladen to a thinness and texture more applicable for creatives shapes, combos, permutations, and designs. It’s a fun thing to do! I loved making kebabs for the grill when I was younger and making all types of combos.
Even negating veggies and meat on the same skewers and trying to find ways with less watery veg to aromatics and onion cores or slices or thick sticks or pearls. The freshest pepper to roast and the best old crumpled ones to char. Even cutting shrimp. Getting cauliflower to get silky on the grill. Many adventures – and it’s all rudimentary getting rid of shit that’s gonna go bad or in its prime; sometimes both!!
For my accompaniments to the Rouladen I had 4 baby bellas of quite nice size leftover. (One pack went into Pork-Shrimp Sunday Dumplings + Shumai for Sunday on our last Family Meal together before everyone got back to normal work, then a Salisbury-steak style meal braised in the oven where I mixed the leftover dumplings mix with a lb of ground check. Made Air-fryer pork/beer burgers out of it too! Very unique.)
[Sidenote: I don’t get much feedback on WordPress. Cooking with Intuition is more on-the-fly meals. So I fear Dumplings don’t count when I’m just really using my own traditional technique. Dumpling Batter Recipes are sacred after all 😉😌 and I usually just share the journey on Snapchat with me few friends I got on there. Hey! If you’re perusing here!]
Other than the mushrooms and long unintended guilty admittance of cooking things I don’t post here… I had a pre-packed lil veggie tray of cut up zucchini from the Commissary as well. Only 69 cents!! For probably a lb and half or 3 medium ones.
Alas they were shoved to the back of my mini-fridge over the long weekend and that was a week ago.
They ended up freezing and some got that gross water-logged texture (my own fault, what can ya do).
Nothing else was wrong with them so I just picked out some pieces that were still to my liking.
It hurts me inside when I see unintended-food-waste but I feel better off not putting myself and my eating habits + behaviors in a flurry and the risk of eating something that may cause my immune system to fall a bit in such high heat and getting over this ring-allergy infection and benign skin-cancer mosquito bites that finally closed up after 4 months and stopped bleeding.
Ya may never know what’s someone going through to explain their eating habits – be a caring friend and encourage their nourishment and support them all the same 😄☺️ it’s better of this way and I’m not gonna expect ya to finish the plate clean every time, I just wanna make sure you enjoy and you’re healthy.
This has helped me a lot overcome my disordered-eating frequencies and seasonal changes. Summer is usually small-light meals like the “athletic” 6 meals a day that is often mentioned. Winter I go big lumberjack breakfast in the morning and hearty meal at night and fruit in between. Spring is flinging with freedom and anything I wanna eat. Fall is cozy and root vegetables and roasts and soups. Until Chilly Days bring us to chili pots and we just what happens over the course of 6 hours sitting at a stove feeling the cool breeze and smell of pine-ash in the air…ahhh 🙂↕️😌😌 oh right! I still gotta give you guys a recipe haha 🎬🎬🧶
Ya can see, da variety. Loops, shapes, waves, zucchinis caps, and mushrooms wrapped.
Tis the good life.
Beef Rouladen.
Zucchini
Mushrooms
Chickpeas (no water used, but it is gold that furvaara-juice indeed 😌👌🏻🤏🏻🤌🏻🖐🏻)
Olive Oil
Salt, Pepper, Thyme, Nutmeg, Parsley.
2 Lemon Wedge (spritz on the zucchini and salt to clog the water out and preserve the color from going translucent and gummy in texture.)
Just drained the chickpea juice and tossed em in the Air-fryer. Wiped out the great and quick wash and such
No crumbles on my crust, tis the rule for flat-ironed meat food cuisine.
Just started plopping and throwing in globs of canapes on top of the chickpeas. Pointy-things may be a formidable foe, but common sense and a bit of carefulness will save you too in the kitchen from toothpicks.
Oh and use toothpicks! (I hope that’s self-explainable). And always give em a quick soak in water. I use ice water, thermodynamics and water-suspenison alchemical quadratics studies not necessitated for reasonings. Just works well. {Minerals 🫥.}
Give the great a good zhuzh wikiwiki and let the food settle into the Air-fryer grate.
I set it at 400° for 18 minutes. (Just guessing on time.)
So I didn’t season the canapes before I put them in the air fryer and just sprinkle-sprankled my seasonings and a prior olive oil swig in there. [Must I exuberate extra virgin? I feel like I don’t need to. Just use whatever. I eat all of it. Idc. It’s Olive Oil. Good Shit comes in seasons. Olives are a crop. Anyways.]
And the miss, was the mix.
Mixed up dem bad boys and got all that flavor with the heated oil and mushroom jus and so on acclimated and coating all the ingredients.
Great Job!
But she needs texture y more roasty-toasty ethics work.
So I grabbed ze spatula after 15 minutes with a lil extra time before the Air-fryer would go off to get em hot. (Everyone does their mental egg timer different. Respect is there.)
The ones on the green plate were the last ones giving me a hard time to get out the pan.
Rule of Thumb: these are always the best ones!!
Double Mushroom Cap, Cheeseburger Fold 🫥🫥 tis delicious every time, like big portobello mushroom cap burgers instead of bread. Hearty!!
But I got the mini version for many adventures in texture 😎🤙🏼
Half a Summer away from Yom Kippur Wh
at other tradition than to be exhausted.
😮💨 but we persist! 😄☺️😌
She was delicious.
This ended up being my favorite style canapè out of all the different styles I made. Trio with zucchini top and mushroom thin slice bottom with waved meat was quite nice too.
Cats may not want to eat your food but the quick whiff of aroma always makes them feel included!! Poor allium-allergic genus indeedz those cats.
Always makes me think of chicken intestine skewers in travelogues that focus on cuisine of some sort.
[I could eat 12 on the bus, roasted chicken chitlin don’t scare me nun 😌]
Would you look at that, huh.
I got rekt by the “rabbit-ears fold” of double-skewer-crossbones.
Feels like the Isle of the Blessed in a bite and I’ve had no ambrosia for months.
Corny clown horn included for references my friends 🤡🎷🪿
But zucchini was inside. Would you look at that. Juicy with all that meaty crust on the outside!! 🤭🤭 I’ll contain myself further. 🤫😌
petrichor archive on Spotify has been my playlist perusal and vault choice I used to play at my mall job. Set after set after set with bridges in between. Only really special songs get put on there now since it’s been about a year and a half since I’ve worked there.
Even the glorious and well-curated becomes over-played without moderation at hand.
It preceded the webpage and all the other host-forms or the domain .com even happening. I just used it as a tag name or username for awhile. Like the first one when I was just a K.iD chilling on wooden benches anywhere in the world. Like how most of these songs were made with some of my most devoured long-time friends. Community First, Chosen Family Forever. zacrayjio ajanin eleitai. Zoahdmaofea dealbgo Kipoori Season!
Onto more poetry + prose folks.
-Sam 😌😄🥱☺️🥰
petrichor - archive 