“You look awfully chipper today,” said one of my coworkers the morning after my lip-blistering experience with the padrón peppers.
“I’m not sure why,” I said. “I’m just rarin’ to go!”
She suggested perhaps it had been the peppers, which launched me into a further discourse about their fiery power.
And then I admitted the even riskier side of what I’d done.
“When you cook up the little green ones, you don’t even really have to clean out the seeds and all that,” I said. “So I just left the seeds in these, too, and ate them that way.”
“And the ribs?” said my coworker.
“I know,” I said. “It was not my smartest moment. And there are still three more to eat.”
She shook her head, and I shrugged. What can I say, after all. Occasionally, I play with fire.