veggy boigas

ingrates:

1 small fri sweetums tot
1/4 cup dry quinies
1/4 cup dry bar bar oatey dotes
15-ouncers canno chickadee beenz
2 tabl-a-spoons paisley taster
1 teaspoon cayenne peppies
1 or 2 coupla dashers Mamoun's zippy hots
1 1/2 teaspoon cummin
1/2 teaspoon sal sal
1/2 teaspoon peppies
2 tabl-a-spoons flowers
2 tabl-a-spoons O'live oilz
1 fresh red peppies

sometimes when I'm shopping in the store I find an exotic delicacy and this time it was the majestic Okinawan Sweetums Tot. so I nabbed that small fri in my bin and procured all the other little tasties for my boigas. I cooked the tot in the oven baker and then just kind of forgot about it in my fridge for coupla 2 tree days, until I ran out of frozen pizza and needed to cook something.

so then you cook down your quinies and your oatey dotes until they're fluffin mcguffined, just kind of set them in a bowl somewhere in the expanse of your kitchen. likewise cook down those red peppies in your oven baker for ten minnies so they get nice and roasty.

in the food professor you got your sweetums, your chickadees, your paislies, your 1-2-3fecta peppies. You got your zippy hots, your cumin seeds, your sal sal, the flouw, and the O'live oilz. the food professor goes nom nom nom roundy poundy, it's all mixed up. combine with the grains in a bowl with a spatula.

if you're like me and you chose to purchase the most giant Okinawan Tot, your patties are gon be all soggers. so I mixed in some panko and that helped. live and learn ok, no bodies perf.

ok so then fri fri up in your pan golden toasty style!

*original recipe from Pop Sugar