Thursday, January 12, 2012
Some Like it Hot
I suppose if one has to be this eyeballs deep in work, this stressed to the gills to extrude word after word after word out of the brain and onto the page, there isn't a better time in which to be so than the long, barren haul that is January, February, and March. In my mind's calendar, these months are colored a cheerful pink, deep burgundy, and blue-green respectively, yet they always "feel" sort of grey to me. Like ghost towns, months in which nothing much festive really happens. Okay, so there's Valentine's Day, but who really gets all that excited about President's Day (or whatever they're calling it now) except perhaps bankers, and does anyone who isn't a college student OR a drunk still celebrate St. Patrick's Day?
Around here, the first three months of the year are instead mostly about low temperatures, unpredictable dumps of snow, and work. Work for S.B., work for me. I'm thankful, you betcha. Not only do I enjoy my work, even when it's stressy, I am also not qualified to do anything else. Except maybe type. Which means I'd make a great executive secretary, but I'm not sure that's a job that even exists anymore. And I would have made a rockin' trust fund baby, had grand pop not gone and blown his entire fortune on shoes.
I suppose it's also appropriate that I find myself in the middle of another strange culinary craving jag. I do this every so often. I'll get stuck on a particular kind of bubble gum or vegetable (like the one summer where I couldn't eat anything that wasn't also accompanied in some way by avocados, although I know, I know, it's a fruit) or ice cream or legume. I'll go through long stretches of eating only peanut butter and honey sandwiches for breakfast or, when S.B. is traveling, the same pasta night after night (butter, garlic, minced tomatoes, a little sherry, and grated parmesan cheese).
Right now, I'm majorly addicted to hot sauce. Specifically, this one, which I first tasted thanks to Aunty sending me a bottle as part of a haiku win many months ago.
I've tasted a lot of hot sauces in my life and this one is just about the best. My favorite thing to do with it is mix it into ranch dressing and use as a dip for cut up veggies (when I'm really busy, it's an instant lunch—something I can eat at the computer and keep one hand free for typing). It also adds a great kick to steak sauce and just about any dish that benefits from a little heat.
So tell Moi, what are you craving lately?