What fascinating aspect of my life shall I talk about today? Something I saw on TV? What I ate/am eating/plan to eat later? A peek into the the 10 hour day of a big business drone? Sitting on the deck?
Really, I should get out of here once in a while and Do. Something.
Here’s an interesting fact about me: I don’t trust anyone else to cook pasta for me. I like it exactly as I like it which is slightly underdone and it doesn’t take much to cross that line and wreck an entire dish as far as I’m concerned. that’s probably why I prefer short squat pasta shapes like rigatoni or rotelle, even a bowtie. People get tired of waiting for them to be done so these types are less likely to be overcooked.
Oh wait. That was about eating. Gawd, I’m in a rut.
UPDATE: Okay. I can’t restrain myself. Look! I made pickled red onions.
I followed the instructions from Simply Recipes. Although I am not a big fan of sugar in my pickles let alone random spices that seem better suited to baked goods, I decided to go with this recipe anyway because every day is a new day, right? I followed the recipe exactly against my strong desire to start messing around with it. Let’s how how this turns out and then I’ll make adjustments on the next load.
Okay you got me. I threw in some back peppercorns.
These things are supposed to turn bright pink by tomorrow so we’ll see. The internet is crazy about using these on sandwiches and as a topping for just about anything and even as a side dish. People are in love with the crunchiness that develops while the onions cool down in the jar, but I hope that doesn’t turn me off. Even though I know that these are not hot dog cart onions, and I don’t expect them to be hot dog cart onions, I’m afraid I will be disappointed that are actually not hot dog cart onions. Just love me – don’t try to understand me.
Sad to report that my husband woke up during the part where I was boiling the vinegar, expressed his opinion, had a cup of coffee and then went back to sleep. I think I knocked him out.
Pickled Red Onions
- 1 lb red onions (about 2 med or 1 large), thinly sliced
- 1 1/2 cups white vinegar
- 1/2 cup sugar
- 1/2 cinnamon stick
- 5 cloves
- 1 bay leaf
- 1 star anise
- Dash red pepper flakes
1 Blanch red onions in a saucepan of boiling water for 2 minutes. Drain in colander.
2 While the water is heating in step 1, in a separate saucepan combine the vinegar, sugar and spices. Bring to a boil, reduce heat to simmer, cover and simmer for 5 minutes.
3 Add blanched, drained onions to the vinegar mixture. Simmer for 1 minute.
4 Transfer to a glass jar. Allow to stand until cooled. Will keep several weeks refrigerated.