I'm not sure why, but a week ago I started adding sriracha, the vinegar-y hot sauce, to almost everything. Homemade vegetable soup and a ham & cheese brioche from Upper Crust Bakery (actual proportion compared to hot sauce) are just two things that have gotten this special treatment lately. Not shown: mac & cheese, panko-crusted salmon filet (this recipe), bean/potato/avocado breakfast taco.
