Karen was elsewhere for dinner, so I went with something spicy. Did a take on Korean buldak, fire chicken. While at the Asian market I saw these:
They were labeled as Korean chiles, I was hoping for some heat. But they turned out to be rather mild. But I still have a few of my home grown cayenne peppers dried and stashed away. Used those for the heat component, used the green ones for the freshness.
A little white rice with a dash of furikake on the side - this was GOOD. The sauce had just about the right amount of heat, kept the mouth warm throughout the meal without overwhelming any flavors.