Here time

So, what's up. What have you been doing lately? How are you feeling? I'll keep writing while I pretend to listen. Do you mind if I hum, too?

Speaking of hum, I'd like to introduce you to today's lunch:

Yep, just wrap with carrots, celery, steamed broccoli and homemade hummus. Also, don't mind me, I'm blasting this song (but I swear I'm still listening to you)

I've also made mangú today and tasted the almond milk I made a few days ago, the latter of which was rancid as fúck. Not sure why, but I'll try again, and suggest you do the same. Eyes-on the amount of almonds you use, because that's about the amount of almond chunks you'll be squeezing and pulling out of a cheesecloth to make your soon-to-be-spoiled batch debris-free. Don't throw it away though; you can use almond meal for a good number of things. I blended mine a little more in a food processor before using it to make these easy-as-fuck almond pancakes. That's right, no almonds went to waste in the whole process, making me some kind of almond-based no-impact man (I mean, besides that shitty almond milk I threw away).

Now here's that mangú I mentioned.

This is a mashed plantain with red onion, typically eaten as a breakfast food in the Caribbean and parts of Africa. There are other things you can do with plantains, like fry them a hundred times to make tostones or, if you're looking for a lighter dish, remove a few steps (and shades of color) to make fried plantains. That color comment refers to the fact that green plantains and yellow plantains are two types of plantains used in different plantain dishes. Look it up, brah.