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Ever since I was a child, I have been in search for all that is spicy.I began by dabbling in peppers of the jarred variety.Over the past half-decade, I’ve been able to explore my own literary voice, and develop a truly original work that I will be proud to display.
“You’ve got a lot of work to do,” he told me, with his typical soul-wrenching brusque.
I stared at him for a moment, jaw locked tight, eyes nearly brimming with tears.
All I had to do was compose an original manuscript of merely 80,000 words and submit it to an office in London, and I could win $20,000 in addition to a publishing deal.
I hung up the phone with a smile plastered on my face. After a year I had stretched my writing project into a three hundred page novel.
I’m not referring to Flamin’ Hot Cheetos, the crunchy snack devoured by dilettantes.
No, it was bottles of infernal magma that came next in my tasting curriculum.
Despite the current lack of certification offered for the profession which I am seeking, I am unquestionably qualified.
I can tell you that a cayenne pepper sauce infused with hints of lime and passion fruit is the perfect pairing to bring out the subtle earthy undertones of your microwave ramen.
Pepperoncini, giardiniera, sports peppers, and jalapeños became not only toppings, but appetizers, complete entrées, and desserts.
As my palate matured, I delved into a more aggressive assortment of spicy fare.