Culinary rebellion

When one comes to the realization that her kitchen will be demolished in the near future, a burst of freedom ensues.

Today, while blending ancho chiles, I:

• chopped garlic directly on the counter
• wrote on the wallpaper in permanent marker *
• let tomato sauce languish on the counter
• slammed the cupboard doors
• did all of the above without spilling anything on my white shirt

What else can I do to my kitchen? **

* Four years of this wallpaper would make anyone crazy. PS—the wood in the picture is the top of a cupboard door that fell off its hinges. Maybe I should turn it into firewood?

** Matt was not present during the aforementioned events; had he been, it is likely they would not have occurred.

Chile marinade
tastes better when consumed by rebellion
(loosely based off of this recipe)

• 1 can of ancho chiles in adobo
• 1 can tomato sauce (no salt added)
• splash of olive oil
• 2 cloves of garlic
• 5 sprigs of cilantro
• 1 heaping teaspoon cumin
• 1/2 teaspoon cinnamon

Blend until smooth; marinate meat or soy product of choice for an hour. Grill or stirfry and garnish with avocado slices and more cilantro.