#pcikle

I used to be able to fake getting mushy and lovey-dovey, but it's gotten harder as time goes by, so I've been working on this for... like, a while. I feel like I'm giving birth to emotions and I want a fucking C-Section. In any event, all I know is that we've learned a lot about each other over the past nearly two years, and I like to think we've taught each other a lot about how to find the striking similarites, and the friendship, you can find somewhere in someone so different from yourself.

I know how you talk when you're happy, I know how you talk when you're not, I know how you talk when you're trying to comfort somebody, I know how you talk when you're getting competitive over a game ("ALL I DO IS WIN WIN WIN NO MATTA WHAT" -the wisdom of Lizzfucius). That's something that comes with time, and we have spent a lot of that together. Particularly on the phone with you telling me the ridiculous madness about the day you had, but also ten awesome days in New York that I wouldn't trade for anything.

That's a lie I'd probably trade it for like ten million dollars but then I'd be able to buy plane tickets to you all the time so it wouldn't matter yay joy is real.

INGREDIENTS

6 to 8 red Fresno chiles (4 oz), coarsely chopped

1 cup unseasoned rice vinegar

3 cloves garlic

2 tablespoons sugar

1 teaspoon grated gingerroot, if desired

1 teaspoon coarse (kosher or sea) salt

1 English (seedless) cucumber, unpeeled, very thinly sliced (about 2 cups)

½ cup thinly sliced white onion (1 medium)

¼ cup fresh cilantro leaves

1In food processor bowl, place chiles, vinegar, garlic, sugar, gingerroot and salt. Cover; process with on-and-off pulses about 1 minute or until well combined.

2In medium bowl, place cucumber, onions and cilantro. Pour chili mixture over cucumber mixture; toss to coat. Cover; refrigerate at least 1 hour or overnight before serving. Store covered in refrigerator up to 1 week.

1 Serving

HAPPY BIRTHDAY MY PERFECT ANGEL