We’re ALMOST done with the bad photography. I promise.
Actually, these photos were taken with my new camera, but they were taken at night. Ask any food blogger and they’ll tell you that light is their biggest issue. And for me, where I work in an office five days a week, that means I can basically only photograph my food on weekends and sometimes in the early evenings during summer. It’s the bane of my existence.
Because, really, what does a woman who works 8-5 do when she gets home? She makes dinner for her fiancé, of course. And that might sound completely ancient and patriarchal and foreign to you, but if you’ve read more than one post on this blog, you’ll know that cooking is my THERAPY. I relax in the kitchen. I sooth my soul in the kitchen. It’s my creative outlet.
And also, I like traditional things. So that’s why I like cooking for My Other Half. I’m a traditionalist. Except this sauce isn’t very traditional at all. It’s FIERY and SWEET and HOT.
My Other Half actually made this sauce and we smothered some chicken drumsticks in it. They were delicious, and now I want to put this sauce on everything. Also, why don’t they sell sriracha in smaller bottles? I mean, they probably do, but the massive ones from the stinky factory in California are just TOO BIG.
Apparently I’m using a lot of ALL CAPS today. Sorry. Maybe you’ll forgive me when you try this sauce.
- 5 tbsps margarine or butter
- 1 tbsp flour
- 1/4 cup honey
- 1/4 cup Sriracha
- 1 tablespoon soy sauce
- 2 tbsps lime juice
- Melt butter in a small pot. Whisk in flour. Stir in honey, sriracha, soy sauce and lime juice. Bring to a boil then remove from heat. Bottle in a mason jar and refrigerate for up to 2 weeks. Sauce may separate, but just heat it and whisk it together if it does.
Adapted from The Comfort of Cooking