When I ask red or green..
I mean red bell pepper and jalapenos.
There is no other way.
And Hatch – is old and crumply by purpose and excess.
All my meals have been repurposed into ratoittoulle.
I hate, yellow squash + green zucchini
And onions and red bell pepper.
I have abolished green almost all together.
My favorite is orange.
The yellow, beautiful; but somehow feels inbetween uses.
Cilantro, we have made amends again.
Everything is jewish to greek to israeli to new-mexican to mexican.
Oaxaca is the style I go fo.
The “Northern Cuisine of the South”
Mountains different there with a Meteorite Borderland.
The Milani of Mexico.
Egregious Appetite Concerns.
And I have to detective clue every meal.
They’ve shown me most ingredient batches for 3 months now.
Simple meals, I had rebelled.
Cut the seasoning.
Half-ass brat diet, and now back to crushed red pepper. everywhere.
I’ve grown tired of making pasta again.
Microwave meals as I sourjourned away from attention.
Nope.
Not gonna do it.
23 hours at the stove yesterday.
I fucking hate zucchini bread.
The more awful it tastes – oh yeah, that’s right on par…
Smug face, included.
I still don’t understand casserole.
I’m cassouleting for my life.
Crack every surface.
Stab the cake again.
Broke the tip of the knife just for this dish 4 months in advanced, huh?
The segueway to my par-lay.
Absolutely not.
And for that I’m indifferent.
I’ve avoided struesel all my life.
Now I want apples with oats but mostly apples and there’s like
3 bags of apples dude.
Bought me the oh so , cherished
Mf kinda like not-cheap at all dude.
Honeycrisp.
Back to fuji,
You love dem asian apples, huh?
North-side turned to Japanese.
Koreans with peaches and if there’s no plums in the summer,
Plum tomatoes are your tortellini + turkey sauce.
Put the milk.
Later sour cream.
I know your ways.
I didn’t feel like cooking dinner after that bender either.
Thank you.
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