👋 Hi, I'm Nicholas Roberts. I create and perform music and write this daily blog about creativity, culture, and my life.

I live in Los Angeles with my wife and golden retriever.

Email me: hello@nicholasroberts.io

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I put hot sauce on every lunch and dinner I eat.

Usually, sriracha makes its way onto my vegetable and rice dishes, or as an extra zing on a burrito I've made.

Sometimes, I use Tabasco sauce, which is good with red beans and rice.

Or, Bee-Sting, a honey-based hot sauce that I use in burritos to add a little sweetness alongside fresh jalapeños.

Going out to eat in LA is always a surprise as to whether there'll be hot sauce on the table or not.

If you have to ask for hot sauce, you’ll usually get the "house special" hot sauce, something special whipped up by the chef.

It's likely mayo, ketchup, and some chili powder mixed in. Not quite hot sauce.

When I grew up in the South, hot sauce was at every restaurant. It was a badge of honor which hot sauce a restaurant kept in stock.

Some places were even known simply because of the flavors of hot sauce they had handy.

The West Coast isn't like that. Hot sauce is an extra add-on, something to be requested well before the meal begins so they're not surprised.

#MakeLAHotter