Gas Cans: Less Safety, More Fun!


One of my hot buttons is when people try to protect me from myself. In some cases this might be tolerable but those are few and far between. What am I bitching about? The adult-proof ‘safety’ cap / spouts on gasoline cans. They take too many hands to operate!

Here we have two gas cans:The one on the left is modified while the one on the right is not. Yet. Also shown is a pair of diagonal cutters necessary for the following upgrade.

Here are the two ‘safety’ items I despise. The spring-loaded “Lock – Pour” lever and the thumb busting cap lock.

I’m all for safety, just ask my friends (!). But, when some ne’er do well safety faker shoves their hot buttered ‘safety’ features in my foxhole, well, I don’t take too kindly to ’em. Probably some condo dwelling cityslicker who’s never mowed a lawn in his life, hmm? Back before people got all worried about children playing with matches and gasoline we had the venerable 5 gallon jerry cans with a mouth so wide you can land a match in it from across the living room.

In the lower right you see a flexible metal spout that we affectionately called the donkey dick in the army. Why? I don’t have a clue.

So, wanting to go back in time to when things were simpler and less safe, I wanted an easier way to use my newfangled gas cans. I don’t savor having to use features I’m not interested in and didn’t ask for let alone ones that are inconvenient and clunky. While this might sound thickheaded, I never had any problems with using a donkey dick or even the plain, wide open plastic nozzle. I never had any leaks around the cap that a thumb busting ratchet assembly could ever have helped. ‘Safety’ feature creep has gone on for years and has reached the level of insult and I’m not going to take it lying down. The reasons for over regulation are manufacturer’s fear of liability from stupid people who’ve had to pay the stupid tax after setting themselves on fire (eugenics by fire) and the nanny-state adult babysitters at the CPSC (Consumer Product Safety Commision). I’m not just sticking it to the man, which is loads fun all by itself, but also asserting my first amendment right to the pursuit of happiness. Enough ranting (for now).

Here’s a view under the handles. The black one has not been modified, the green one has. You can see the black plastic ‘spring’ on the unmodified one. It is what forces the dispense switch back to the store position when the dispense handle is pressed and causes it to lock as soon as it’s released. In order to dispense again you must move the switch back to the pour setting.

The diagonals are pointing at the spot that must be cut.

The ‘spring’ as cut and removed. It requires quite a bit of cutting force to cut through. A utility or x-acto knife may be used in place of the diagonals.

The switch in the store (locked) position:

The switch in the pour (unlocked) position:

The thumb busting cap lock. It is forced to engage with the tank mounted locking tooth by two plastic ‘springs’ at the top end of the cap.

Here’s where to cut the springs. After cutting the first one, cut the other one just like the first.

The thumb busting cap lock as removed.

After removing the flexible spout from the filler neck you can use the cap from it to seal the can. We store our cans outside (you should too) so it keeps the rain out of the spout.

Again, these ‘safety’ features, once removed, do not make the cans any less safe when used correctly. I would not suggest removing them if you have small or dumb children running around willy-nilly and irresponsibly unsupervised. Older children can be taught to either keep their grubby paws off the damned cans or to use them responsibly in the same way that you teach them that knives are sharp and can significantly reduce the number of useful fingers installed on their hands.

The self relocking feature is completely unnecessary for adults. Imagine if your car doors had the same feature to prevent unauthorized opening thereby preventing fingers being trapped between it and the car body. If you can remember to lock your door or turn a power switch off after using an appliance then you should be able to remember to lock the can handle after use.

One thing that should be considered is that your insurance company might be less than impressed if you had a fire and they discover that the ‘safety’ features had been tampered with. Luckily for you, gas cans are quite flammable and any evidence of tampering should be quickly melted into oblivion seeing as how the fire will most likely occur near the can. In the unlikely event that the can is not destroyed by the fire, well, I’ll leave that problem up to you.

So there you go. Foxfur has taught you how to remove ‘safety’ features from dangerous objects and how to commit insurance fraud. Not bad, eh?

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Rambette’s Becoming A Sexy Girl, Mreow!


I went up to Espressodude’s secure undisclosed location today to begin stenciling as well as to continue with detail painting. I shot the rims with ultra flat black and didn’t even get too much on the brake rotors! I was gonna mask the tires before painting the rims but hey, tires are already black, no?

He also designed the official Black Rock Army logo and recently made a stencil for application to vehicles and materiel (that’s a real word). The BRA is the name for a group of 8 or so allied camps at Burning Man 2012 and we have secured an entire block of Black Rock City whereupon we will build our forward operating base.

Blah blah blah, let’s get on with the picture show.

 

Now why would I paint my daily driver for something that’s held for 1 week per year and is 100 days away? As I told my folks when asked why I did something, “I don’t know…”

Actually, I do know. It strikes my fancy and so far it’s making kids, and quite a few adults, smile. I like bringing smiles and comic relief to the masses. Somebody’s gotta do it…

How To Paint Your Vehicle For 70 Bucks


Y’all have probably seen Smurfette, my 2006 Kia Sportage 4×4 buggy. She just turned 105,000 and I decided to give her some new paint to celebrate this milestone. I used to paint my 1974 Datsun pickemup truck twice a year to change things up and to confuse the sherrif. This was 20 something years ago but the urge has been strong to do up Smurfette in the last few years. While I used to be able to do it for $12 back then, prices have gone up considerably. The upshot is that paint has improved as well.

Here’s what she looked like at 2,000 miles:

I’d been talking about new paint for the last few months. When I told Sweetpea, she said I’d lost it. Hell, I lost it yeeears ago and she knows it.

Last Saturday afternoon I was pretty bored. I headed down to Home Depot at 3 in the afternoon and got some paint:

I paid $5 a can but you can get a 6 pack for $24 when you order online.

I also picked up some masking tape, a roll of paper to mask the windows, and a Rust-Oleum Comfort Grip; a pistol grip can holder that’ll save you from carpal finger.

On the way to the Depot I stopped at the quarter wash and washed the hell outta the old girl. I got home and pulled the headlights out and masked the windows.

I got 10 cans of Deep Forest Green and 3 cans of Ultra Flat Black for the trim. I started at 5pm and finished by 9. Due to impending rain I went out at 11pm and shot the trim with black. Good thing too! I woke up to rain the next morning…

She came out awesome! This Thursday I’m heading over to he Bat Cave at Espressodude’s place to stencil it up. Let the confusion begin!Almost looks like I know what I’m doing. Think I’m gonna have to rename her. How’s Rambette sound?

There you go; a $70 paint job!

Cooking with Foxfur: Cucumber Hummus Wraps


We had a blast of summer weather recently and it put me in the mood to fix up some seasonal vittles. I learned this one from my wino-twin Anne. Sweetpea will buy a bottle of wine now and then and send me over to spend the night at her place. Kill a couple bottles, grill up some T-bone steaks, watch some movies. I lucked out to catch me a wife who’ll let me do that.

I nearly fell off my horse when Anne told me about this sammich. It has no meat! While this is unusual for me, it is completely outrageous coming from her. About as fucked up as a football bat as my old sarge would have said. Anne and I are always cracking jokes about vegetarians & vegans. I carried a ziplock full of bacon to an Occupy rally and magnificently offended their sensibilities although a few self identified vegans did partake…

Here’s whatcha came for:

Cucumber Hummus Wraps

  • Whole wheat or spinach tortillas, any size
  • 1 Cucumber
  • Hummus
  • Alfalfa sprouts
  • Sunflower or sesame seeds

Peel the cuke and slice it in half lengthwise. If you like, and I like, scoop out the seeds with a spoon. Now slice the half in half lengthwise then slice the quarter in half length lengthwise. You can do it again if you want a l’il challenge or want to add fingertips to your wrap…

Slap a tortilla on top of the bag. Spread a tablespoon or three of hummus on the first third of it. I use roasted garlic or pine nut hummus with a teaspoon of Tabasco sauce mixed into the original container.

Now sprinkle some sunflower seeds or sesame seeds on the hummus. Pine nuts, almonds, and crushed pistachios are dandy too.

Take 3 or 4 cucumber spears and press ’em into the hummus. Add a dash of salt and pepper if’n you so desire.

Now top with alfalfalfalfa sprouts (love that word!).

Roll it up, cut it in half, and throw it on a plate. Order up!

That right there is some fine summer vittles! Sometimes I’ll add roast beef and honey mustard or a couple slices of crispy bacon.

Serve with lemonade, limeaid, wine, etc.

Wheee!

Pyro School: Special FX Fireworks & Mobile Flamethrowers


I attended another pyrotechnics course at the same place as I took my general operator’s courses. The class was focused on proximate fireworks: fireworks designed to be used quite close to audiences and performers in theater, movie, television, concert, and sporting venues.

Flashpots, strobes, comets, crossettes, mines, gerbs, lances, airbursts, etc. Lotsa stuff to choose from. I’ve made and used many of these over the years and had a great time with them. You’d be amazed to see how close you can be to a properly designed and constructed pyrotechnic device…

The special FX pyrotechnics demo set up outside the classroom.

Comets and crossettes.

A concussion mortar. Loaded with an ounce of flash powder and ignited by an electric match, it sounds like a cannon…

Here’s my video of the live fire demonstration given today:

Also demonstrated was a commercial flame projector. Though nothing like the ones that I build, it’s still impressive for the simplicity of the device.

A commercial flame projector (“poofer”).

A view of the projector’s gas orifice and hot surface ignitor.

A video of Ken explaining and demonstrating:

Another highlight at today’s class was my friend Espressodude whom I build stuff with and camp with at Burning man. He has built “The God of Hellfire”, a motorized flame effect platform that traverses a full 360 degrees and elevates from 0 to 90 degrees (horizontal to vertical). With twin “flamethrowers” and an all electric firing system, it is quite possibly the coolest thing I’ve ever seen anyone build in their garage. He brought the flamethrowers out to my property a few weeks back for testing after the fire department asked him not to do it at his house anymore… Today was the first full system test. He had a custom trailer built to carry the self mobile platform that allows operation without unloading.

GoH in action.

His “Field Artillery Tractor” which is the tow vehicle. He built this during the winter of 2010.

Rear view of GoH.

A video of the God of Hellfire in action today:

I’ll share more on this particular project in weeks to come…

Cooking with Foxfur: Pasta Salad with Bolt Cutters


We’re in the middle of a heat wave with temperatures in excess of 73 degrees. Don’t laugh, it’s Oregon. It’s warm enough to dry out the webbing between our toes and evaporate at least an inch of water from the front yard. Seeing as how summer’s here, for the next three days anyway, I felt it was time for whipping up some summer fare: Pasta salad.

I decided to cook the pasta outside lest I risk heat stroking the cat and otherwise negatively affecting indoor air quality. I have a propane stove I made from a barbeque that someone threw off the bridge and into the creek last summer. That’s the thing with living in the sticks, it’s a free dump for the cityfolk. I wrassled the thing to shore with a comealong and removed the side wing burner assembly. I welded up a frame and stand from scrap angle iron and water pipe (that’s bong to you hippies) and since the burner valve was damaged I installed a propane regulator from a dead BBQ out in the yard. So I went out to use Frankenstove and LO! The burner grate thingy was gone!

Similar to cast iron, don’t clean it once it’s seasoned…

After turning the kitchen upside-down and finding no cooling racks, much to Sweetpea’s delight (Mrs. Foxfur), I decided to use the steel mesh from my gold dredge’s sluicebox. One problem: it wasn’t there either. I finally found something that would work:

Good thing the plastic was there to hold the rust together. I used the blade on the BBQ brush to knock the plastic off and the bristles to shine it up a bit.

A little pruning with the bolt cutters…

Let’s see Bobby Flay do this!

That being done, it’s time to start cooking.

Tuna Pasta Salad

  • 2 Cups pasta (shells, elbows, bow-ties, anatomical shapes)
  • 1 Cup mayonnaise (or Miracle Whip)
  • 1 Tsp Salt
  • 1 Tsp Sugar
  • 1 Tbsp Vinegar (cider, white, rice, glacial acetic acid)
  • 2 Tbsp Mustard, prepared (yellow, dijon, honey mustard)
  • 2 Pinches & 1 Dash black pepper
  • 3 Bell peppers or enough to equal 1 Cup when minced
  • 1/2 Medium onion or enough to equal 1/4 Cup when minced
  • 1 Cup green peas (1/2 can)
  • 1 5 – 6 Ounce can of tunafish

Fine Fixin’s

Set 2 quarts (4 cups) of water on to boil. Add a few dashes of salt. When boiling, dump yer pasta in.

You probably know how to do this but I’m having fun with the new camera and it just looks cool. This camera has a special food mode. My food is special.

Let it go for 8 – 10 minutes until it’s done how you like it. I like mine all denty like (al dente for you purists). Then drain it. If you don’t have a pot lip strainer, get one. Mine is stainless steel from IKEA. It’s imported (from Vietnam)!

Set the pasta aside to cool.

Now we’ll prep the veggies. I recently acquired an incredible ceramic knife. It’s the only knife I’ve ever had that will slice through a piece of paper just like Zorro can do! Got it at The Grocery Outlet, or as Sweetpea likes to call it, The Grocery Whorehouse: You never know what you’re gonna find but it’ll be cheap. Price wise, not quality wise. It’s like a garage sale for food!

I minced the onion up really fine, about the size of pickle relish. You don’t want (I don’t want) big chunks of onion. I mince the peppers a bit bigger. While cutting up the yellow pepper I found clear evidence of either alien life or genetic engineering within:

The tentacles retracted every time I tried taking a photo so you’re just gonna have to trust me…

The veggies were done thusly:

Sexy vegetables!

Combine the mayo, vinegar, salt, sugar, pepper, and mustard. Now whip it, whip it good. Slather it all over the pasta and mix until homogenous. That’s a big word. I like big words. Fold in the veggies until evenly dispersed. If done semi-correctly, you may just end up with something like this:

I like to throw all sorts of tidbits in mine. Diced ham, cheese, bacon, corn, green onions, crabmeat, etc. Don’t get too hung up on amounts of ingredients. I vary the amount of mayo and seasonings depending on how crazy I get with the tidbits. I’ll leave out the vinegar for the unadventurous and serve it on the same plate as their PBJ with the crusts cut off. You know their kind.

Get reckless with this salad. If you mess it up, put it in a nice bowl, cover it with foil, tie a ribbon over the top, and bring it to your neighbor. Just be sure to get your bowl back…

Cooking With Foxfur: Huevos Volcanoes


Here’s a recipe I’ve been making for almost 20 years. Have some leftover mashed potatoes, some eggs, and an oven? This is a great recipe that takes just a few minutes to prepare and 20 – 25 minutes to cook. It should be fun to make with the kids. I can’t positively say that as I have no rugrats of my own, but, since you get to play with the potatoes with your hands it’s a safe bet they’d really dig it.

Foxfur’s Huevos Volcanoes

  • ~1 Cup room temperature mashed potatoes
  • 1 Egg
  • Salt, pepper, or whatever seasonings you like on yer huevos

Place a 1 cup glob of the mashies on a greased cookie sheet, cast iron skillet, or piece of aluminum siding (remove paint first!). Use bacon grease for best results though Crisco (butter flavor rocks) or oil will work fine. Shape the glob into a Mount St. Helens type of volcano:

Eggs cook faster in volcanoes than ovens…
This one holds 1,000,000,000,000 eggs.

For 1 egg it should look like this:

Make the crater deeper than this…

Crack an egg on a spoon edge and carefully pour it in the crater. If you drop some shell bits in there, you’ve got some extra calcium. Don’t try to get them out. Just don’t. If you absolutely must (rebel!), be sure to use something like needlenose pliers, hemostats, or a roach clip.

I said carefully because it’s nearly impossible, heh. My crater wasn’t deep enough and turned out like the north face of Helens with a blowout / spillover. This ain’t Martha Stewart.

Now we’re cooking!

Sprinkle some salt, pepper, and garlic powder atop your huevo. For a treat you can place a spoonful of salsa or bruchetta it the crater pre-huevo. Heat your oven to 375F and stick it in. For a soft cooked egg with a runny yolk, shoot for 20 minutes. For a cooked through egg go out to 25 minutes.

Take the volcano out of yer horno (that’s Spanish for oven, gringo) and let it cool for 5 to 10 minutes. Gently jam a spatula halfway under it from multiple directions to free it from the sheet, skillet, or siding. Lift with the spatula and transfer to a plate and throw a side of bacon or Spam down next to it. I had bulgogi with mine for a complete leftover breakfast sweep.
Dowse with Tabasco or ketchup or both.
Scale up the recipe for more people. I’ve cooked up to 6 at once.
I’d continue ranting but I’m going over to a friend’s house to set stuff on fire. I’ll post some pics of that after I’m released from the burn unit…

E-cigarette Bulk Tanks: Single & Dual Coil


I’ve been telling you about the eGo-C tank-fed E-Cig for a while now. While I really like the system, I grew tired of constant refilling of the 1ml tanks. I go through 3 to 5ml’s a day and I’d rather be vaping than filling. I’ve been using a 3.5ml DCT (Dual Coil Tank) for a couple months and am quite fond of it. It gives more vapor and a better throat hit than the eGo-C does and I don’t have to fill or change out the tanks so frequently. The DCT uses replaceable cartomizers that I replace every 10 to 12 days. At $2.95 each ($2.50 each in 5 packs) this amounts to about $10 a month or a pack and a half of cigarettes.

3.5ML Dual Coil Tank

LR (Low Resistance) Replacement Carto (Cartomizer)

LR (Low Resistance) Replacement Carto (Cartomizer)

3.5ml DCT Components

3.5ml DCT Components

The tank works just fine on standard eGo type batteries (650mAh) though I typically use mine on my larger 1000mAh battery. Mine is a passthrough battery meaning you can use it as a normal battery or use it plugged into a USB port. It’s a great battery to have as you don’t need a separate charger and is an inexpensive way to get into vaping at a low cost with a top notch setup. The battery and tank cost $33 at Northwest Vapors. Use the redemption code FOXFUR and receive a 10% discount on your entire order, a foxfuramused exclusive! That brings the cost to under $30…

Installed On My 1000mAh Passthrough Battery

USB Charging Port - Mini-B

USB Charging Port – Mini-B

Another tank I’ve been using lately is a 1.2ml clear carto called by a few different names: the eGo Vision Stardust and CE4 Clearomizer being the most common. I really dig this carto due to the ease of filling and lack of maintenance required. Just unscrew the mouthpiece, fill, replace mouth piece, and vape on. It comes in 6 colors to coordinate with your wardrobe and sensibility or for easy ID of your different juices. This one has lasted more than a month and is still going strong! I just rinsed it out this morning and she vapes like new. These are a steal at $6.50 ($6 each for 5+).

CE4 Clear Cartomizer for KGO/EGO

CE4 Clear Cartomizer for eGo or KGO batteries

Easy Filling. Sealed by two o-rings, no mess in your pocket or hands!

The links in the text above point to my new favorite vape supplier, Northwest vapors. It’s the only storefront vape supply store in Oregon (that I know of) and is a 25 minute drive through some beautiful mountains on Hwy 47 in Vernonia. They can ship almost anywhere on the planet and offer great customer service as well as custom e-juice. Want some blueberry waffle at 36mg with a throat hit like Bruce Lee? They can do it for you. They made up some blueberry for me and it is wonderful. Sweet and true blueberry flavor, mmm! $6.50 for 10ml, $8.50 for 30ml.

If you choose to shop at Northwest Vapors be sure to use the redemption code FOXFUR and receive a 10% discount on your entire order. You can use this on your first and every order after that. I told them I blog about E-Cigs (it is the most frequently accessed topic on this blog) and would like to be able to offer my readers a discount. They immediately created the Foxfur code. I am not paid or compensated by them for traffic directed over there. I simply want y’all to save some money and your health.

Oh yeah, check this out:

Fuck Yeah!

I smoked for 33 years and was at a pack and a half a day when I quit. If I could do it you can do it…

Peanut Butter, Pickles, Bacon, & Beef


I just (barely) got back from eating the best burger I’ve ever had: The Peanut Butter – Pickle – Bacon Burger. This wasn’t a custom order. It was on the menu. All I had to add was Tabasco sauce. They even serve PBR in 16oz cans to cleanse your palate with between bites.

The Peanut Butter – Pickle – Bacon Burger

My friend had the Fun Guy Burger. (I can hear y’all asking why I didn’t put a Fun Guy in my mouth… Filthy perverts.)

The “Fun Guy” Burger with mushrooms and swiss…

Something to do the next time you’re in Portland. (Pssst, Minxy)

Killer Burger. The name says it all.

Cooking With Foxfur: Hoisin Ginger Prawns


If this recipe doesn’t make you mess your pants it’ll certainly mess up your shirt if you don’t know how to drive a pair of chopsticks…

Seriously (I use that word loosely here), it’s so good that I went out and bought a new camera and cooked it up again just so I could take photos of it and share the magic. Why a new camera? First, I realized that my pictures were looking like a sun faded menu taped up in a south facing window of a Korean restaurant. Second? I lost my camera a couple of weeks ago when friends took me out and got me all shitty for my birthday. Good excuse to step up from that Nikon “My First Digital Camera” I had…

OK! So last Sunday night I was thinking and it got all messy. I started out with “I want a monster truck!” and progressed to “How do they make colored concrete pavers?” then “Why do I have to use periods at all?” and “When am I supposed to take my meds?”. Somewhere around the point when the voices and I were singing the theme song to Gilligan’s Island I suddenly realized that my blood sugar level was getting lower than my box of wine and that I should probably put something in my belly. I had lotsa tasty veggies, plenty of oink, moo, and cluck, and hoisin sauce in fuck you quantities. Always wanting what I don’t have and seeking to make life more complicated than it has to be (lack of stimulation), I decided that what I really wanted was shrimp or prawns. I loaded up the Conestoga and the trusty, er rusty, shotgun, put on my body armor and Hello Kitty finger puppets, and rolled into town. I ended up getting some kickass 31/40 frozen prawns. They called ’em shrimp but saying prawns makes me feel all fancy like so that’s what we’re going with here.

31/40 prawns ain’t some oddball rifle cartridge, it refers to how many critters you get per pound. It’s about a medium size morsel of the size that you’d get in a prawn dish at a restaurant. This dish, if they served it, would set you back twenty bucks and you’d be lucky if there were more than 14 critters in the whole dish. These things only cost $6 a pound. They take a little time to shell but if you’re reading this drivel then you obviously have plenty of time on your hands…

Here’s a list of ingredients with approximate measurements:

Foxfur’s Hoisin Ginger Prawns

  • 1 Pound frozen medium prawns (shrimp)
  • 1 Pound sugar snap pea pods
  • 1 Red bell pepper
  • 1 Can baby corn, drained
  • 1 Giant hunk (3 to 4 Tbsp) ginger cut into matchsticks
  • 6 Cloves garlic, chopped
  • 1/4 Cup hoisin sauce
  • 1 tsp coconut oil (peanut, olive, or vegetable oil is just fine)
  • 1tsp sesame oil (see above)

AND, think about serving it atop a bed of coconut rice (easy!):

  • 2 Cups rice (almost any kind will do)
  • 1 Can coconut milk
  • 1 Cup water

There’s nothing too difficult about this dish. Don’t let the shrimp, umm, prawns, scare you. They’re dead.

One item that I highly recommend for any kitchen is a small rice cooker:

This one set me back ten bucks or 400 rounds of .22LR and will make 6 cups of rice at a time.

Dump 2 cups of rice in and add the liquids. The can of coconut milk will be 14 ounces or so meaning you’ll have to add about 1 1/4 cups of water to make 3 cups total liquid. I use light coconut milk having less fat but all the flavor. We’ll make up for the fat deficit by using coconut oil to cook the prawns with. My cooker seems to have a hitch in its giddyup when it comes to making this kind of rice. I plug it in, depress the cook lever, and it pops up in less than 5 minutes. I think it has something to do with the heat absorptive, refractive, thermoclinic or other fancy scientific termed properties of the coconut milk. I just take the rice pot out of the cooker base and set it aside for 10 – 15 minutes and unplug the cooker. I plug it back in after my prep routine is done and it comes out fine. For those not having a cooker, combine the rice and liquids in a 2 quart saucepan, bring to a boil, reduce the heat to a simmer for 20 minutes. Set a timer or suffer burned rice. That’s why I bought the cooker. Something shiny always seems to distract me and I end up feeding the stuff to the cows and birds.

Next, dump the frozen shrimp in a suitable container and fill with cold water. Let it sit in the sink while you prepare the other ingredients and run some more cold water through it letting it overflow for a minute or so.

Get yer pea pods and rinse ’em all good like. Trim the ends off like so:

I don’t like the tough little ends and neither should you. The string along the edge is bad enough. The open ends allow yummy juices to infiltrate and infuse the innards with flavor. Now set them aside and move on to the bell pepper.

I learned a nifty way to prep peppers for slicing from a chef who looks like a serial killer that really knows his knives:

Pretty scary, no?

Slice or dice the peppers however you like ’em and toss atop the pea pod pile.

Now, the ginger:When you’re done with that, grab the ginger root. I like my ginger in matchsticks. It’s easier than chopping and dicing but still retains the promise of appendage amputation when done just wrong. The picture below shows the absurd amount of ginger I use.

Stand it up on end and peel it by slicing down the sides. Next, cut it into thin slices. Hold it between your fingers so that it stays together as you slice it.

Rotate it 90 degrees and slice it into matchsticks. You’ll end up with some that you won’t be able to cut into sticks. You can either mince these bits or smash with the side of the knife until you feel calm again.

Now comes the easy part that most folks think is the hard part but just takes a few minutes. Get out a bowl to put the peeled shrimp in, a bowl to put the shells in, and a straw for your glass of wine. I don’t like picking up my glass with prawn juice on my hands…

I bought deveined easy peel prawns. They’re sliced down the back when the crustacean wranglers devein them. If you buy undeveined ones you’ll have to figure how to accomplish the following steps. I’m lazy.

Grab the edge of the shell at the top where the head used to be and run your finger around to the other side of the neck. Gently peel the shell down towards the tail and grab any leg bits as you go. The shell is gonna come off above the tail, but, if you do it right, when the shell is down to the last segment or two you can grasp the bugger by the tail and pull it right off. The pic below shows one with the tail meat bit still intact and one without. Don’t worry if that bitlet gets away, you’re not missing too much.

M’kay. We’re done with prep and ready to move on.

Drop a teaspoon (or a tablespoon) of coconut oil (or whatever) into your wok or pan. Let it get all hot and melty like and dump in most of the ginger and garlic. Stir it up, keep it moving, and go for about 30 seconds. You’re infusing the oil, damn fine oil if you’re using coconut oil, with the flavors of the roots of the gods so that they will in turn infuse the critters of the gods with said flavors. Throw the shrimp in the pan and don’t let them sit. Cook for 2 minutes and set aside.

Heat up another teaspoon of oil and the rest of the ginger and garlic then throw the pea pods, peppers, and bebeh corns in there. Toss immediately to coat them evenly with oil and cook for 3 minutes or until the peas begin to turn a bright green color.

Dump the shrimp back in and go for another 2 minutes.

Pour the hoisin sauce over the whole mess and stir it in really well. Turn and toss to get the sauce all over and into everything. Cook for a minute or so. Pour it out on a platter or into a bowl or use your best Tupperware.

Mound up some coconut rice on a plate and carpet bomb it with obscene amounts of your hard earned prawny goodness.

Rather than prattle on about inane crap like I usually do, I’m gonna get me some leftover prawns, feed my foodhole, and go pass out…