Lunch today was a salad with grilled apples and spicy peanut sauce. The peanut sauce

• 3/4 cup creamy peanut butter
• 1 tablespoons lemon juice
• 2 tablespoons rice vinegar
• 1 tablespoons soy sauce (this was a little much)
• 1 tablespoon maple syrup
  
• 1 teaspoon toasted sesame oil
• 1 teaspoon sriracha (could have used a little more)
• 1/4 teaspoon ground ginger
• 1/4 cup coconut milk

In a small skillet, mix the peanut butter, lemon juice, rice vinegar, soy sauce, maple syrup, and sesame oil. Heat over a low heat to melt and combine. Add ground ginger. Add coconut milk to thin it into a dressing. Add sriracha to taste — Anya liked it with a teaspoon of sriracha, but Scott wanted it a little biffier (Anya’s word for spicy). I hard boiled a few fresh eggs — the yolks on the fresh eggs are awesome. Not dry at all.