Not possible.
Just over cooked.
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I mean the pepper on your plate, lol. I love pepper! And hot sauce 
I have 6 open bottles in my fridge. Well the original is new, I just finished the old one.
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That’s a nice collection. I’ve tried some of those flavors but I always go back to the original, unless I’m in a restaurant and they have options.
I been liking the Tapatio hot sauce lately.
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Sweet habanero is definitely my favorite. It’s the hottest, but has a sweet kick. I make a lot of tacos, ground beef, chicken, pork, steak, egg and chorizo. I love the variety because it can change the entire flavor, so it doesn’t seem like I’m always eating the same thing. 
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I was eyeing that that one. I love when sweet meets spice. I’ll have to try it sometime.
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Pepper is life 
Looks perfect to me.
Give Benson a cuddle from me 
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Yea, that one taste great on everything! I’m also a big pepper fan. Recently got into using white pepper, on the left. Love it on chicken, or just anything that I don’t want to add black specks. Not that I’m picky about that, just into trying new things in my sober life.
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I like the pretty pink salts.
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That’s my pink Himalayan salt. I find it to be a little stronger, so you have to use a little less when cooking. But of course I bought it because it’s pink. 🩷
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Ya me too. But I just get the big kitchen shaker.
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Steak tacos with cheese, avocado, onion, sour cream and sweet habanero.
The small side pile is Buddy’s, no onion, avocado or hot sauce 
Needless to say, I’m not much of a food photographer. Looks messy, but tastes good. 
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Its soup season. First up, sauerkraut soup. I have no idea what prompted me to attempt this for the first time but I would like to think my Polish grandma would have approved.
Edited to say that I know sauerkraut is not Polish. It just feels like an old school dish she would have enjoyed.
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The Art of Kim-chi 
Procedure was ultra relaxing 
Don’t have special containers, that’s why I am using this constructions 
Now it needs to rest and do it’s work.
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All looks great. Especially that roasted cauliflower. I’m eyeing that big time. 
Looks like you got the perfect charr on it.
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Im definitely gonna roast some cauliflower, thank you for this
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