SIR-rotch-ah

I woke up today being such a negative nancy. I stayed up “late” to watch Iron Chef America because the guest chef picked my love Bobby Flay to battle against THUS I was a little sleepy this morning. And I was convinced today was going to be rough because this is the first full week back to work in a while. But you know what- today has been just fine. So get outta here, Monday blues.

I told you that last night Will and I made dinner together. I’m usually a control freak in the kitchen and do most of the cooking but I shared the reigns yesterday.
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Will made a chicken recipe he’s tried out before and I made sweet potato wedges and roasted cauliflower. No, Will and I didn’t each eat three giant chicken breasts last night, but he wanted to make enough chicken to have leftovers and make some chicken salad for lunches during the week. Check him out- meal planning and stuff!

P1000082It was one good meal that’s for sure. If you follow my blog and life regularly, you might be thinking- wait, doesn’t Will work in NYC during the week? Why is he meal planning at home in DC? Welp. Long story short- his project was terminated earlier than expected and he’s back in DC (yes- I am very happy). The whole NYC thing is now just a bizarre blurry dream of the past I guess.

So needless to say, this news has added an interesting twist to my day. Also entertaining me, because I’m easily distracted, are the buttons on my new sweater that I got from my Aunt for Christmas:

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Talk about swanky. They make me feel pretty legit- not going to lie. I don’t watch Downton Abbey, although I should, but these buttons make me think of that show. Just go with it.

On my lunch break I did my best to snap a picture of the full sweater. It’s hard to see the details because I’m awful at mirror pictures but I dig it a lot. Thanks again, Auntie :)P1000093

Also on my lunch break- I had lunch! Go figure. I tried out my new flatout wraps for the first time.

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I heated up a slice of provolone cheese and 4oz. of cooked chicken on the wrap and then topped it with 1/4 avocado, some grape tomatoes, spinach, green peppers, and onions.

P1000086It looks pretty well put together- right?

P1000087Wrong. Things were falling out all over the place. The wrap wasn’t to blame though- I think it was the fact that I just put too much stuff in said wrap. My bad. But overall it was a pretty delicious lunch! I ate it with some grapes. Plus- I ate all the parts that fell out of the wrap with a drizzle of sriracha he he.

P1000088You may have noticed that I’ve been giving this “rooster sauce” a lot of love lately. I’ve always loved my spicy things and have been a regular abuser of Franks hot sauces BUT my friend Nick recently turned me on to sriracha, I don’t know what I was doing before this stuff was in my life. Will got me The Sriracha Cookbook: 50 “Rooster Sauce” Recipes That Pack a Punch by Randy Clemens for Christmas and I got around to checking it out last night. I ended up learning A LOT about my new addiction:

  • Sri Racha is a seaside city in Thailand 65 miles southeast of Bangkok
  • The four flavors tasted in sriracha, spicy, salty, sour, and sweet, are mainstays in Thai cuisine.
  • In Thailand, Nam prik Sriracha is a red paste made of peppers, garlic, vinegar, sugar, and salt
  • The version in the U.S. (aka the bottle you see me posting about) was created by David Tran- a Vietnamese refugee who came to the U.S. in the 1970s.
  • His chili sauce business was named “Huy Fong Foods” after the name of the ship that carried him out of Vietnam
  • The rooster “mascot” is Tran’s year on the Chinese zodiac
  • Sriracha was never advertised and solely became popular through reputation and word of mouth

Huh. The more you know!

PLUS according to this infographic found on Food Beast and created by CookingSchools.net, Sriracha makes you happier, skinnier, and more amazing! Can ya believe it?! I’m on board the Huy Fong ship.

eat-sriracha[Again, this infographic was pulled from Food Beast and created by CookingSchools.net]

Hopefully I’ve convinced some of you to try some of this addicting “rooster sauce.” It is delicious- I swear. I tend to just add it to eggs, salads, ground turkey, burgers, sandwiches… and well… everything BUT here is an article you might find useful to get started with your own sriracha obsession: 25 Ways to Use Sriracha.

Follow the advice of Sporty, Baby, Posh, Scary, and Ginger and Spice Up Your Life!

Smiling and dancing- everything is free- all you need is positivity xoxo

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8 thoughts on “SIR-rotch-ah

  1. Will sounds like a keeper! Ha ;) Glad to hear you’re enjoying the book!

    Viva la Sriracha,
    – Randy Clemens –

    P.S. The Veggie-Lover’s Sriracha Cookbook comes out in July! Think it will be right up your alley!

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