Leisure
This is the first year I have had access to a full kitchen at Georgetown (sorry Village B, but size matters), and it has been a blast to experiment with cooking and develop a culinary personality.
Sriracha hot sauce features heavily in my food identity. Try any dish that comes out of my kitchen, and probability says you will ingest a healthy dose of Sriracha. I have to buy this stuff in bulk because of how I often I use it. Eggs, pasta, soup, meatloaf—you name it, and I’ve put Sriracha on it. Thus far, I’ve only managed to avoid squeezing a bit of the good stuff into baked goods.
By
Rebecca Barr and Colleen Wood
October 24, 2013