We ran out of chili onion crunch sauce from Trader Joe’s recently. OMG, buy two of these when you can. (Chile or chili? Here’s helpful guidance from Merriam-Webster: Chili, Chilli, and Chile: Explaining the Difference.)

Two of my new favorite go-to recipes call for chile oil or crunchy garlic and it turns out chile oil is an easy DIY! 

I used this recipe from the New York Times and was amazed and happy with the results! Tasty! (The whole recipe is really good but I didn’t think it was necessary to bake the noodles.) Also found this one: Chile Crisp Recipe – NYT Cooking, and this one How to Make Chili Oil: The Perfect Recipe! 

Next up is this homemade vegan Worcestershire sauce from Karissa’s Vegan Kitchen! There’s a non-alcoholic version of a tomato juice-based drink in the near future with my name on it. 

Photo by Christina Rumpf on Unsplash