{"id":3902,"date":"2013-10-21T20:28:03","date_gmt":"2013-10-22T03:28:03","guid":{"rendered":"http:\/\/www.gdpalmer.com\/blog\/?p=3902"},"modified":"2013-10-21T20:28:03","modified_gmt":"2013-10-22T03:28:03","slug":"sriracha-or-not","status":"publish","type":"post","link":"https:\/\/www.gdpalmer.com\/blog\/2013\/10\/sriracha-or-not\/","title":{"rendered":"Sriracha or Not"},"content":{"rendered":"

Tonight for dinner I heated up the last of my home made black beans. Added some brown rice and yesterdays stir fry of onions, red bell peppers, a red jalapeno pepper and small cubes of zucchini. I placed the mixture in a large 12″ flour tortilla and spread some grated sharp cheddar cheese on top. <\/p>\n

When I turned to put my dishes in the dishwasher, Emily kindly folder my burrito up. As I grabbed my Sriracha sauce from the refrigerator, I commented that I could squeeze some in my burrito. Emily said that she would help me out. I though she would unfold the burrito, squirt a little in and fold it back up. Much to my surprise, she liberally squirted it on the burrito. She stated, “Here dad, you now have a wet burrito.”<\/p>\n

I sat down and began the process of eating dinner. There was more Sriracha than i was used to. However, it was good. I stopped to take a picture of the “wet burrito” and continued eating. My nose was running, my mouth was feeling the heat and some time after my lips were still stinging. Nonetheless, it was a great burrito.<\/p>\n

\"Sriracha<\/a>

Sriracha wet burrito<\/p><\/div>\n

As a matter not note, the Huy Fong Foods Sriracha sauce is made locally here in Southern California from red jalapeno peppers. It is a great sauce and in December 2009, Bon Appetit magazine named its Sriracha sauce Ingredient of the Year for 2010. As for our household, it was the ingredient of the evening . . .<\/p>\n","protected":false},"excerpt":{"rendered":"

Tonight for dinner I heated up the last of my home made black beans. Added some brown rice and yesterdays stir fry of onions, red bell peppers, a red jalapeno pepper and small cubes of zucchini. I placed the mixture in a large 12″ flour tortilla and spread some grated sharp cheddar cheese on top. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,8],"tags":[52,55],"class_list":["post-3902","post","type-post","status-publish","format-standard","hentry","category-children","category-food","tag-children","tag-food","odd"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/posts\/3902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/comments?post=3902"}],"version-history":[{"count":1,"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/posts\/3902\/revisions"}],"predecessor-version":[{"id":3904,"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/posts\/3902\/revisions\/3904"}],"wp:attachment":[{"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/media?parent=3902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/categories?post=3902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gdpalmer.com\/blog\/wp-json\/wp\/v2\/tags?post=3902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}