NO PRETENDING,,, Simulate a sauteed texture in the juiciest soak,,,
it doesn't just turn limp but succulent

get a food grade bowl

Beween the tunicated layers of onion, remove the glossy films to accelerate porousness thus moistening
(take all these scraps and wad it up like a big bubblegum)

Upon the still opaque but peeled striations of onion, put de-seeded bell pepper.

[Adamant ommision if with a feel of thick button instead of thinner sequins]

{Cayenne's ok except for that toxicity found in that white confetti, and I am uncomfortable in general with placental wall caps despite no capsaicin;
ripeness usually changes everything:
so chabgibg the channel if rruby red is moldable before mold, I tend to go dine on the tinged cirles that are also malleable then!}


* to perk thing up you can add a mango or whole apples for a cider or keep that on the side *

** not paralyzed at all if banana is added, sliced verically and splotchy **

ADD COCONUT WATER
or orange - grapefruit w/o**
or lemon/lime
or combo if working supplies are down

covering

A COUPLE OF DAYS FOR MUSH TO MUSHROOM, one for compromise.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
ANOTHER GUARANTEE DOESN'T TAKE FOREVER:
PARTIALLY GET EASIEST BELL PEPPERS,
LET ONIONS TAKE STUBBORN 2ND TIME W/SAME
OR NEW JUICE AND NEW PERK
or let stand alone
for the glazed to get crinkly like bbqd