I always eat around 2pm, a seemingly abnormal, normal time for me to eat my first meal of the day. I changed up the game plan a few weeks ago when I found chili oil in the fridge. I was not expecting this! The only man in the house to consume it by spoonfuls was my brother, but has since taken himself overseas for the semester! I guess I’ll get my hands wrapped around that bottle cap and snap it open for a drizzle of heat! My pasta rule of thumb is to cook pasta or any filled ravioli in seasoned water. Permeate your food with flavor why don’t you! I simmered the tortellini in broth until they float gently to the surface. Off heat I add a handful of green iron, mozzarella, driblets of chili oil, and heavy cream. This is a typical brothy soup turned into a fall fusion favorite. The chili oil is anything but super spicy; it’s warm and sweet, and those schechuan peppercorns get your tong feeling tingly so don’t be alarmed!