Those ongoing narratives of discovery – at the intersection of social media and the search for God's face.
Soul food of culinary frequencies and mighty roots
My Great Grandma Ina, taught her sons, my Paw-Paw and my Uncle Horace how to cook, because that was too much power to give up to no gal as she was apt to say, my Bigmama told me. History served to repeat as my Uncle Kent was summarily a bad man in kitchen spaces in his own right.
The poetry of food via the culinary gon’ be told… if it goes right perhaps it’ll be legendary but not necessarily, let’s be prudent as I reiterate that food… is poetry, y’all eat yet? Let me set the table: Pescatarian, Plant-based and Vegan coming together poetically like fusion to give taste buds, reunions by way of recipes rooted in family trees where histories and notions of greatness is known to repeat.
Trust and believe these hunger pangs won’t get the time of day around you, simplicity in the dishes… it is the poetry, or the diction of a shared humanity that makes it exquisite.
Be patient… I’m almost done.
I’ll show you how to be heroic with a bag of ramen… and lime basil.Soul Bowls… are recipes or ingredients likened to a grand reunion of family, but in culinary frequencies, a shared commonality of all humanity.Food for the soul… by way of a mealis how histories echo in families, the frequency of the culinary meets love.These are called Holla Collards, because people holla, when they find out that there is no meat in them and then, they ask for more… with the Oliver Twist face… they are a versatile addition to recipes.Pairings inspired by the roots of a mighty tree, they get along, gloriously.Pescatarian, Plant-based and Vegan… no poultry, beef or pork on these forks… I remixed or created based on my 30 years of being Pescatarian… and I recreated my Paw-Paw’s Salmon Croquette recipe from taste memory along the way.Salmon Omelet… Roasted vegetables no time for yawning, work to do, this is on a brunch work list... Holla Collards can stretch a dollar in lean times, I’m just saying.I’ve gotten an appreciation for spices around the world… in the culinary connectivity of humanity by way of food.
Food poetry… by way of your host: Shun P.
P.S… yes, I prefer the roll cut on my fresh Collards (I’ll discuss in the forthcoming book).
Author, Genealogist, Writer, Poet, Podcast Host, possessor of 2 cents, Blogger and eternal student of life, who harbors a firm belief in his Grandmother's mantra that:
"People need to get off of their rump and do something".
All while keeping in mind that a cheering section will often get in the way.
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Shun P. Writes... dot com 
Let us know when that recipe book hits the shelves!
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I shall!
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