Baker's Mark
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![“I ate sriracha on eggs and toast for breakfast, on meat and potatoes for dinner. Sriracha showed up in soups, sauces and dressings. It coated grains, vegetables and rice. Nothing to douse with a little sriracha? Nonsense. Even when the refrigerator was bare and meals unplanned, a little smear adorning a slice of bread called itself a snack.”
[Confessions of a Sriracha Fanatic: NPR]
I have to confess: I love Sriracha, but I’m not exactly a fanatic. I actually prefer Sambal Oelek, maybe because of the texture of the whole chili seeds. But I do appreciate the appreciation for Sriracha, even if I would never in my life spread it on a slice of bread for a snack.](http://25.media.tumblr.com/tumblr_lsjwlruM6q1qz8uglo1_1280.jpg)
“I ate sriracha on eggs and toast for breakfast, on meat and potatoes for dinner. Sriracha showed up in soups, sauces and dressings. It coated grains, vegetables and rice. Nothing to douse with a little sriracha? Nonsense. Even when the refrigerator was bare and meals unplanned, a little smear adorning a slice of bread called itself a snack.”
[Confessions of a Sriracha Fanatic: NPR]
I have to confess: I love Sriracha, but I’m not exactly a fanatic. I actually prefer Sambal Oelek, maybe because of the texture of the whole chili seeds. But I do appreciate the appreciation for Sriracha, even if I would never in my life spread it on a slice of bread for a snack.
About Baker's Mark
Food is all about balance. Not too salty, not too sweet, with just enough spice to knock at the door, but not so much as to overstay its welcome. It’s a push-pull tug of war on the palate, but when the right combination is struck, few other things can compare.
Like food, my life right now is about hovering around an invisible median: Be polite, but don’t be a pushover. Be feminine, but don’t be helpless. Be hopeful about the future, but don’t be quick to make plans that are surely subject to change. Be smart, but don’t be a know-it-all. But sometimes I wonder if my middle-of-the-road attitude about everything doesn’t actually inhibit me from being totally passionate about any one thing. Maybe my supposed favor for logic and reasoning is really just a disguise for my fear of total spontaneity. Maybe one day, in a moment of total clarity, I’ll decide the answer. For now, less thinking and more eating. And cooking. But mostly eating.
