A Very Attractive Sandwich

Happy Star Wars day, everyone! Today’s post has absolutely nothing to do with George Lucas’ famous franchise but my generation was one that grew up in the wake of the original trilogy, receiving every ounce of second-hand excitement imaginable in the run up to Episode One.

And, since I was young enough to enjoy that movie and the games that it spawned, Star Wars has been a positive part of my life for as long as I can remember. I may not be as obsessed with it as some reviewers but I have a lot of respect for the series, all the same, and I just have to acknowledge that today’s date is may the fourth.

Now let’s get on with this weekend’s main feature: A quick and easy, yet utterly delicious egg mayo recipe, featuring Daddy Cool’s Fatalii Attraction.

Because, now that I’m coming to the end of my third bottle, I feel like I should show you how I use the stuff.

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Wasabi and Blueberry

Welcome back, everyone, to the last of my importer highlights. At least for a while.

Today, we’re looking at a company called Sous Chef, who previously featured as the suppliers for my rare peppercorn taste test and the bean paste in my mapo tofu.

This time, though, I don’t want to focus on their ingredients. I want to take a look at their import sauce:

soustwo

Why, because these guys don’t import a lot that’s ready to eat but they do import one of the most talked about sauces on Hot Ones. The controversial Ghost Pepper & Blueberry from Bravado Spice Co.

So today, I’ll be looking at that and a little something from the UK that they also stock. But we’ll talk about that item in a bit.

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Spicy Sweet Potato Dip

Hey folks, I mentioned my fellow food blogger Dana from I’ve Got Cake before, when I modified her brownie recipe, but this time I’m straight up sharing one of her posts.

You see, I had some friends over for boardgames yesterday, chilli boardgames that you’ll be hearing about soon, and I needed a quick, thematic snack that fit a wide range of dietary requirements.

The answer? Dana’s sweet potato and sriracha dip, simplified just a step further using a readily available vegan sriracha mayo instead of the regular sauce and a much harder to find vegan version of standard mayonaise.

It came out smooth, even creamy, and rather delicious, with a nice top of a two out of ten after-heat. It was gone in no time but the recipe remains and is so very simple.

I’ll let the author fill you in on the rest:

I've Got Cake

I’ve been driving around with a dent in my car.

Some asshole backed into me while my car was parked and left a dent that looked like Bigfoot pushed in my rear quadrant.

Happened about a month ago and I finally got the goddamn thing fixed.
That was on Monday.

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