Would you believe me if I told you these onions aren’t even the slightest bit oniony?
Just like oniony isn’t a word in the English language and it isn’t spring even though it’s March. I don’t know where all you invisible internet friends are, but up by me in Boston? The air actually offends me.
I’m so cold I don’t care that each time I take Iggy for a walk, my attire gets increasingly crazier.
The fact that he’ll still be seen with me shows just how much that pup loves me. That, or it shows just how much he likes going outside despite how the woman on the other end of the leash looks. Whatevs.
I’m gonna give you a glimpse. I’m talkin’ Gap hoodie. The same sweatshirt I’ve been rocking since 10th grade. Plus, a long, but not particularly warm puffy coat up with faux fur lined hood up on top of that.
Oh – it’s important to note – I have both hoods – up.
And just when you think another layer would be overkill, I throw my husband’s tan canvas Carhartt jacket over everything. There’s a hood on this thing as well, so of course – it’s up.
For those of you counting – that’s three hoods. All up.
Scarf, gloves, dog treats, and ugly boots with my pajama pants partially tucked in completes this awful ensemble.
All I need is Iggy all leashed up and I’m good to go embarrass us both as I parade around our neighborhood scaring children and stuff.
If I could compare myself to any one food to give you a mental image of just how awesome I look, a russet potato comes to mind as the perfect culinary doppelganger.
All those layers add up quick when you’re 5’2″. Short people problems.
Quick Pickled Onions
process slightly adapted from Bon Appétit
Prep Time: 5 minutes (active), 1 hour (inactive)
Cook Time: 0 minutes
1/2 cup apple cider vinegar
1 red onion, thinly sliced
At least I cook better than I look.
These onions make a meal. No, not in and of themselves, but in the sense that they add oomph to any and everything.
Tacos? Want ‘em! Sandwiches? Need ‘em! Salads? Gotta have ‘em!
Basically, they’re bright and zippy from the vinegar, salt and sugar brine they sit in. Plus, they’re the prettiest purple in color which obviously equals bonus points. Oh – and they’re suuuuuper crunchy.
It’s like instant texture in onion form. Only it’s important I remind you – not oniony in flavor.
Make these onions so what I’m saying will make sense