An iron gullet resides in our house. Jalapeño peppers, habanero peppers, red and green chili peppers, they all go down, mixed with cayenne, cumin, or Cajun seasonings, fiery touches of heat.
The iron gullet isn’t mine, it’s my husband’s. The addition of New Mexican and Cajun and Indian dishes to my cooking repertoire was at his suggestion and gradually to my delight, too. Heat grows on you, one ounce of sweat at a time.
I gather inspiration sometimes from local menus. The last time we visited an Indian restaurant, my husband ordered vindaloo, I ordered curry. The Iron Gullet cleaned his plate. My weaker gullet did just fine. What did me in was the Masala Chai, the tea.
Tea got me? Yes. A drink with ginger, cardamom, cinnamon, cloves, and milk. It went down easy, but kept me awake well past my Sleepytime. And, you know me and my rest. But, that warming Masala Chai tasted great.
Curry will join the list of home cooked meals at our house alongside favorites like carne adovada and red beans ‘n rice. The list of spicy foods to cook grows like peppers in full sun.
Do you eat spicy foods?