Mutiny Radio: Bughouse Square

A big heartfelt Thank You to Bughouse Square radio podcast for featuring ResurrectTheDead!  They played some Muzak, and the show is fun and funny.  Check it out:


be Happy!

Be Happy! Come on, i Insist-

Cuz the shit could get much worse than this.

At least for now we’re breathin Air, and drinkin water, too

At least for now the Ground still holds our seeds & sprouts em too!


So be happy, come on! I insist-

Enjoy your frickin day 🙂

Take a rest from all this doing, what’s it Doing, anyway??

Cuz see the Battle? Yes, it’s looming-

and see, it’s Us -vs- Ourselves.

So when we slay The Beast internally, we heal our World as well.


So how to slay your Beast, you ask?

I’m not entirely sure. Each Being, we have our unique Path of who we are and were.

One thing I do know about beasts? is boy, do they like us!

The more, the merrier, eatin Souls- especially when we make a Fuss…


So, go on be Happy! Oh yes please-

Be happy, i insist-

Be happy cuz i know for Sure the beasts can’t feed on this.


Know yourself so well and True, that you always do what’s right for You.

Rest up, Breathe- and do Enjoy!

Strive for Silence, plot your Ploy-

Because in Great Silence, seeds can root

And then your Plan will bear Good Fruit.


Unhappy people make fucked-up plans…so come on, man!

Be Happy OMG yes, please!! Be happy, i insist-

Be Happy, cuz next thing you know we’ll all be cleaning up for This.


“Quick” Lasagne for 2

Hi! You+i both know nothing says “I love you” like a homemade lasagne. You+i also both know how worth it it is to press the noodles out, add veal, pork sausage and go full-fledged bolognese.

Here’s my recipe for a “Quick” Lasagne for 2.  This is like…the American 6th cousin to the OG lasagne bolognese.  It has more vegetables, less meat and takes less time.   Your tastebuds will feel the love, regardless. (Fist-pump)

With this recipe, i want the lasagne to cook quickly- even if frozen on the re-heat. Therefore, I am using 9-inch square pans which are about 3 inches deep.  Although, I’m not gonna lie: for me? A 9-in square pan is ‘lasagne for 1’. Garfield-style.

Here’s what you need:

-Good red wine+ large glasses

-cuisinart Or veggie bullet Or chop it yo dang self

-Large sauce pan, large pot

-3 aluminum pans (9inch square, 3inch deep)

-olive oil cooking spray, 1-2 tblsp cooking oil

-4 tblsp bacon grease, bacon bits optional

-1lb ground beef+El Mexicano meat seasoning (1/3 pkg) achiote rojo

-jar of spaghetti sauce or cans of tomato sauce 12-16oz

-can tomato paste 6-8oz

-1 egg, beaten

-ricotta cheese, 15oz.

-shredded Mozzarella, 8oz.

-shredded cheddar jack (or similar), 8oz.

-1 box lasagne noodles, the regular ones that you boil, not the ones that say on the box that they are easy-cook or whatever. Not those ones. The normal ones. That you boil.

-fresh herbs: bunch of parsley, a few sprigs rosemary, small bunch sweet basil

-8 garlic cloves, peel crush with fingers set aside to oxidize 5-10min

-dry herbs: garlic salt, salt, pepper, red pepper flakes, Italian seasoning, pinch of cumin, 9 fennel seeds

-1- 2tblsp sugar, touch of cinnamon

-1/3 onion, 2 celery stalks, 2 tomatoes, 2 Mexican zucchini, 6 mushrooms, 1 carrot (optional)


I keep my bacon grease in a Nescafé jar.


Here’s what you do:

1. Start the red sauce by browning the meat- Heat skillet on med, when hot add bacon grease, then beef. Let simmer for about 5-8 min on med or med-lo. Add dry herbs+cinnamon. With the salt+pepper, you can always use your judgment.

2. Meanwhile in the cuisinart pulse the onion, celery, carrot, 1/3 of the parsley, a drizzle of grape seed oil (olive oil or cooking oil is ok, whatever you have) and some salt+pepper.  Or chop it yourself, if you need the meditation.

3. Add 2/3 of this finely chopped mix to the browning meat, sauté 5minutes till veggies are clear, turning golden.


4. Add 1 glass red wine.  To the meat! Continue simmering while you pinch in about 1/2 the amount of rosemary, some basil, a little parsley.

5. Crumble into the meat 1/3 package of the El Mexicano seasoning+ tomato paste.     (*Side-note: I told my friend in the produce department I was making lasagne, he was like: try this. I was like: OK.  Dude can cook. Never-mind the Red#40.. This is why you oxidized your garlic, remember? To our health! )

6. To the leftover chopped onion mix still in the cuisinart add: 2 tomatoes, 6 mushrooms, 2 Mexican zucchinis, 1/3 bunch parsley, 8 well-oxidized garlic cloves.  Pulse till roughly chopped, add to meat mix, adding tomato sauce. Simmer 15 minutes adding wine here/there.

7. Now here’s something important: Sugar! I’m not a huge fan of refined sugar, but dang it you+I both know a little bit of sugar makes a great sauce. So please now add your sugar, garlic salt, and maybe another splash of wine. Simmer 15 minutes.

8. Meanwhile, empty the ricotta cheese into a large glass bowl. Snip remaining parsley+rosemary  (set some aside for garnish if you like), mix in with ricotta. Add the Parmesan cheese, egg, few shakes of (garlic)salt+pepper. Set in the fridge to infuse while you…

9. Drink wine. Splash some into the red sauce!

10. In a large pot fill 3/4 full with water+ splash of olive oil. Heat, when boiling add pasta then turn off heat after 1-2minutes, leaving pasta to rest in hot water.

11. Let sauce simmer, let ricotta cheese infuse, let pasta sit for 5-6minutes.

12. When you’re feelin it- pasta should be al dente…you can hang them over the pot to dry+cool. Turn off heat on red sauce. Grab cheese from fridge. Spray pans with non-stick oil.

13. The fun part! Layer the pans. First red sauce to cover bottom of pan. Then pasta. Let the pasta overlap+you can cut the ends off to fit length of pan. Top pasta with hefty layer of ricotta cheese, then mozzarella. Now another layer of pasta. Now red sauce.

14. Cover with foil, bake 30 minutes @ 350 degrees.

15. Remove from oven+remove foil. Layer with cheddar jack, bake 15 minutes @350, checking frequently.

16. Let the lasagne chill+rest for a few minutes, garnish, bless it+serve!

Was so intent on eating dinner, I forgot to take a photo of the finish, lol!  Ciao, Bella 🙂 


*To reheat frozen lasagne:   place foil-covered frozen lasagne in oven. Turn on oven to 350+ bake 30minutes. Remove foil, add fresh shredded cheese (optional), bake an additional 5-10minutes.




Bomb ass chicken soup.

Say, so if you make this soup~ it can be used as a base for just about anything.  (Provided you eat chicken.  I’ll provide a veggie-style option below)  You can use the entire soup, chunks and all, or just take some of the broth out, and freeze or use that separately. 
Chicken legs are cheap.  Whole chickens can be reasonably priced, when you want to make a lot of soup.  Today I’ll describe a method for making Homemade Chicken Soup for 1-2 people.  Small batch, easy recipe, quick serve.  You know…for those times in our lives when we Need. Soup. Now.



you will need:

  • 2-4 legs of chicken, or equivalent
  • cooking oil, roughly 4-6 tablespoons worth
  • 3-4 cloves of garlic
  • fresh parsley, 1 bunch (or to taste)
  • Cilantro is good in this soup!
  • I also like snipping scallions into it
  • fresh rosemary, 8 sprigs (or to taste)
  • lots of salt
  • lots of black pepper
  • A sprig or 4 of fresh dill would be good
  • 1/8 tsp cumin
  • 1/2 Tbsp tumeric
  • splash of Apple Cider Vinegar or Braggs
  • Tapatio hot sauce (optional)
  • 1 onion, or many scallions (use the white part, too)
  • 2 large carrots
  • 2 celery sticks
  • 1 large parsnip
  • 1 small tomato (optional)
  • 3-4 big handfuls of hearty leafy greens like lacinato kale or something
  • Tongs, kitchen scissors, 2-3 gallon pot, 1 gallon container (to boil water in),garlic press, etc.
  • roughly 1 gallon (maybe more) of water for boiling


Heat a wide bottom deep pot on medium.  Crush garlic.  Leave aside.  Add oil to hot pan.  Brown 2 chicken legs, or whatever cut of chicken, bone-in.  While browning, add salt, pepper, and powdered seasonings to chicken, and also a dash or 10 of Tapatio sauce& the ACV.  Put a lid on it.   Brown each side till chicken skin is golden brown.  Turn halfway after every few minutes or so, and remove lid or turn down flame if it seems like it wants to burn.  You want golden brown chicken skin.

Meanwhile, start the water to boil in a separate container.

Chop onions, then add to browning chicken in pot.

Now add about 1/2 of the amt of crushed garlic to the chicken and let it brown for 30 seconds.

Chop carrots, add to pot.

Chop& add celery into pot.

Parsnips could be good now, too.

Snip fresh herbs into pot.

Stir everything around a little to let it soften.  Maybe let it sit there with the lid on for a minute.  Add oil& play with the flame (or heat).  You want everything to get a little bit of a light stir-fry, hardly cooked, moreso just flavored with oil, salt and herbs.  You are essentially infusing the flavor at this point.


Now, when you feel happy with that process go on ahead and you add about 1/2 the amount of that boiling hot water, or at least to just cover the contents of the pot.

You may take some kitchen scissors and snip (julienne) a small tomato into the liquid, if you like.

Let this cook on medium, at a boil but not a rolling boil.

Meanwhile, rinse some garden kale or hearty greens like mild mustards or chard or the like. (you can also always set them to pre-soak in salt water  right away when you start, and now at this point you will rinse them).  Anyway take some clean fresh greens and use your scissors to snip them into the pot.  I’d say maybe a full ounce of kale, 3 or 4 very large handfuls?  A full head?  hmmm…let’s say 10-12 leaves, or whatever looks pretty to you.  You can skip the kale, of course, (or anything) but you’ll be missing out on all those extra nutrients if you do.

Put a lid on it for like, 5minutes.  Let the greens shrink down.

Remove the lid& add remaining water till it looks to you like a pretty good ratio between liquid and chunks.  How you like your soup, mane?  Now you can add TONS of salt and fresh herbs to taste.  I recommend a lot of parsley and black pepper.  And fresh lemon juice.  Add more fresh garlic now, too.

Let this cook on medium heat, at a pretty good boil, uncovered for 10 minutes.

Meanwhile, wash yo dishes Foo.

Now take some tongs and pull the chicken legs (or whatever) out of the pot.  Let cool on a plate for 5-10mins while soup continues to roll at medium/low heat (uncovered).

When the chicken has cooled enough to handle, pull bite size pieces from it and toss them into the pot.  You may notice that a lot of the chicken has fallen from the bone already.  Cool 🙂  Oh, you at some point may want to take the skin off from the chicken and eat it, or feed it to your dog or something.  I personally like the extra fat, but some people will find that notion just totally gross, man.

Now you have a pot full of yummy broth, chicken and vegetables a-goin.  Let this go on for about 15-20mins on low heat/simmer.


Meanwhile, you can use the rest of your hot water to boil some noodles, if you want chicken noodle soup~


You can try some of my “spin-off” recipes.  Stay tuned for those.


Here’s an idea for the Vegetable Version:  You take all the ends from the vegetables that you’ve been chopping up for your homemade dishes throughout the week, and you save them in an air-tight container in the refrigerator.  Then when the week is up, you boil them, and you make this soup.  Same idea:  Brown/just cover with water/boil/add rest of water/simmer.  Easy peasy.  Oh, and you might add peas to this as well!


*You can eat what you want of this soup, let it cool to room temp, and then freeze the rest in an airtight container, leaving an inch or so of leeway for the soup to expand/fill.

*I recommend leaving noodles separate from soup until serving.




Pretty good kale salad

So.  Kale was the Wonder Veg, then it went out of style for a sec…

now I think it’s stylish again?


Here’s a recipe for some kale salad that I like to make for parties, as a side dish.

Doctor it up, as needed, of course.  (I will add some ideas for you to peek)


Pretty good kale salad:

  • about 3 large bowls worth of full leaves of kale greens
  • 2 large carrots
  • 2-3  extra small lemons or limes (I use meyer lemons), or 1/2 a large lemon…anyway, about 2oz fresh tangy citrus juice
  • 1 small tangerine, or 1/2 large orange…about 2oz fresh sweet citrus juice
  • 1 large apple
  • 1 very ripe tomato
  • 2-4 tablespoons grapeseed oil
  • 1-2 tablespoons olive oil
  • salt/pepper to taste, seasoned salt or onion salt is good!
  • dash of cayenne
  • dash of dried garlic, &/or 1 whole clove
  • dash of cumin
  • snip some scallions over the top
  • sesame seeds to taste
  • 1/4 tsp fresh minced ginger


First of all, the most important thing to remember about our friend, Kale, is that it is best absorbed in our bodies when we warm it up, at least just a little.   check out:

(I mean, I still put kale in my smoothies, but I like using the method I describe here)

So anyway take your fresh hardy greens: kale, mustards, chard, what-have-you from the garden, and then you go ahead and soak those greens in very hot (almost boiling) salt water for at least 30min.  Depending if the greens are tough and bitter, or sweeter and softer, you can change the water out and soak again an additional 30min.  Generally speaking, the spring/summer greens tend to be sweeter and less woody, and the fall/winter greens tend to be tougher and more bitter.  The saltwater also takes care of any stray aphids, which you’ll probably get if you’re gardening organically& don’t have the ladybugs to eat them for you.

Soak those greens in hot salt water, 30min.

Meanwhile, you will want to crush your clove of garlic and leave it sit for at least 10 minutes.  Garlic is best absorbed by our bodies when we give it a chance to oxidize a little.  See here:


Now go on and add your carrots to the hot saltwater bath.  They should soak for a good 5-10 minutes.  Wash them off first.  Dont peel the outside layer, cuz that’s the best one!


Squeeze/strain the citrus juice into a very large bowl.

Add the minced ginger and other spices.

Take some kitchen scissors to the tomato, julienne it right into the bowl!

Mix all this up w/ about 1/2 of the portion of oil.

Shred the apple directly into the bowl.

Rinse carrots& shred directly into bowl.

Now add garlic, since it’s had a chance to breathe.

Mix everything up, add remaining oil.

Now strain and rinse the greens, and then take your kitchen scissors and snip them into the bowl.

Toss the salad.

Sprinkle some sesame seeds and snip some scallions over the top.


Et voila!  You now have yourself a pretty good kale salad.  Enjoy


Ideas/variations/jazz it up:

  • add fresh sweet corn
  • add fresh pomegranate seeds or juice
  • use tonight’s salad in tomorrow’s smoothie
  • try sunflower seeds, poppy seeds, or shaved almonds
  • add feta, cotija, or crumbled goat cheese
  • garnish with dried cranberries
  • add fresh cilantro or parsley


Mixed blessings.

Blessings on the Butcher, Lord

deep blessings on the Butcher!

The Butcher does, Lord, every day

all kinda things I can not say~

Oh Blessings on the Butcher, Lord

deep blessings on the Butcher.

Blessings on the Children, Lord

deep blessings on the Children!

For Children do, Lord, every day

all kinda things I can not say~

Oh Blessings on the Children, Lord

deep blessings on the Children.

Blessings on the Slaves, dear Lord

deep blessings on the Slaves!

For Slaves STILL do, Lord, every day

all kinda things I can not say~

Oh Blessings on the Slaves, dear Lord

deep blessings on the Slaves.

Blessings unto me, please Lord?

oh blessings unto Me!

For I still do, Lord, every day

buy Manufactured Goods for pay

Oh Blessings unto me, please Lord?

deep blessings unto Me…

B Smoove.

Yo, smoothies are pretty much a great way sneak fresh greens into our diet when we’d rather drink a shake than eat a salad.  I don’t often feel like eating a salad- at least not on its own, I don’t know why.  Guess I just think salads taste better on burgers.  This smoothie is nice to start the day with, because as a protein-type Fool, I appreciate a drinkable boost.


Groovy Smoothie (serves 2)

  • 2 Large handfuls of berries
  • Handful of greens
  • 1 banana
  • sprinkle of chia seeds
  • 6 ice cubes
  • 1/2 c keifer or yogurt
  • Large spoonful of nut butter (optional)
  • warm water or juice to taste (particularly if using frozen berries)
  • honey to taste (if not using sweet yogurt…or IF!)


You know what’s weird?  I’ve even used leftover salad from the night before, snuck it into the morning smoothies, and it was pretty effen good yall.  BUT.  The salad had a ginger vinaigrette dressing….not Ranch.  Sometimes I like my smoothies more savory, sometimes I like them more sweet.  Depends.











On perfection

We don’t have to be perfect.  Let’s just be Better. Today let’s remember to take 9 deep breaths.

In fact, let’s remember to do that every day:

3 in the morning3 at lunch3 around bed time.

(If we can remember our pharmaceuticals, we can ALSO remember to Breathe.)




Chung Li Chuan