So. Here we are. Two years of trying to restore my sanity by embracing the insane. I cook. I think. I write. I make videos. I work a day job. And I’m more or less happy, finally. Likewise, if this never works out and I’m never successful with it, I’ve already won because I did it. Anything from now on is gravy.
I’m trying to figure out my next move. I’m really looking forward to making Chalupa Cabra, but I’m having trouble sourcing goat meat—specifically goat shanks. I can buy a whole goat, no problem, but that’s a little rich for my blood.
I have this thing I do in my head. I don’t know if there’s an official term for it, but I call it “wargaming”. I’m pretty sure it’s a sign of mental illness. I’ll be certain to ask my shrink at some point. It stems from my over-arching philosophy of “Plan for the worst, hope for the best.” I know how it sounds, but honestly it’s a sort of Mise en Place lifestyle that works well.
But my stew of the moment needed to be low calorie and still feel like a stew. And there I was, in the produce aisle, picking up some red peppers to roast when I noticed them. Turnips and beets and rutabagas and parsnips. Glorious, seasonal underfruits!
I’m busy working on my first video for Patreon and I think finally getting this shit down. I shot it on January first and, as such, was indulging in culinary superstition by cooking both black eyed peas and cabbage. Not with each other, though that was my original intent. Good thing too, because that head of cabbage I bought was foul.
