“She loves onions. She puts them in everything!” he said two Sundays ago, only half-knowing that I could and I would tackle him. It isn’t something you just throw out there. Unless…you have a damn problem with..onions?
I put them in everything. What of it? After years of seeing every meal in my house start with a base of onions and tomatoes, obviously I would put them in everything. So I looked down at my arms and then went and checked myself in the mirror. *WHEW* Still brown. Now where was I…
…Like every clear-thinking, dal-soaking, chapati-rolling person that came before me, I recognise, many times a day, the contribution of this root. Too much of it and things get a bit weird. Too little and why did I even bother? I’m no onion abuser. I know where to draw a carefully layered purple line. Like just yesterday. I had 1 whole mutant onion to cook with. I have this irrational fear that if I cut something and don’t use all of it, I’ll forget about it and it will perish. Sad and lonely in the cold, white, magic, disappearing box. I never want to become too good at making things disappear unless they are lower-back pain-like things. Never (especially not) food. Convoluted, I know. I am like this.
Did I use the whole onion? Heck no. Half? No bueno. Quarter. 1/4. That’s what I went with and that’s the story of the palak-paneer from Saturday. Perfectly onioned and praised from the rooftops (from the couch in front of Benson and Stabler). Of course, I have no picture proof of two (one being my) happy-faces and tongue prints on plates but that’s only because I have a long way to go with this blogging thing.
Long, long, long, long, long.
I also have an equal amount of “long ways” to go with ever giving up onions. In everything. They belong, you know? At this moment I have four different varieties of onion in the kitchen. How can I cook the food of my people without them? Don’t know. Don’t care. Is there an ailment where too much-onion eating leads to a split personality disorder? Got it, already.
I did feel a bit strange…like every eye on the room was following me when he spoke of onions and me. It sounded 20 times louder than it actually way. I felt like a sex offender. (WHAT?) I felt like he was outing me in front of cooks that snap their fingers and pull cakes out of the oven. I felt like tackling him.
I should’ve done it, but for this other thing he said in front of the family.
Fancypants: “I tell ya what, I hate cooked spinach too but she makes this one thing..what is it?…palak-paneer…”
Me: “It’s like a spinach soup but thicker…”
Him (still Fancypants): “…And it’s damn good.”
I’ll tackle him next time.
Fridge-cleansing eggs aka I forgot how I made these
I promise, I’m thinking really hard about what exactly was going through my mind when I made these. I can tell you this much: It has leeks, potato and a red onion apart from the four eggs, and half and half. The egg whites were beaten separately and the yolks were then folded in along with the half and half. The leeks and onions were cut and sauteed in a little bit of oil (just to lightly coat the bottom of the pan). The potato was boiled in water till it was cooked but not too soft, if you know what I mean. I then sliced the potato into thin discs and lined them up in an 8 inch baking dish. I poured in the eggs, and sprinkled the leek-onion mix on the top.
As for the temperature I baked this in, I cannot recall. Draaawwing so many blanks.
Like I said earlier, I have a long, long, long, long, long, long way to go with this blogging thing.