Wednesday, July 5, 2017

Onion Soup

Far too many Onions in our own little smug world of plenty. But the more creative member of the bond did succeed in contriving a system that very successfully dried the Garlic. The Kitchen now benefits from decorative braids, and they look splendid in that Coffee Book way. With the Onions, a theory from afar was to pull them before "June Rains" and by doing so they too would have their chance to dry to storable before the miseries of July. For one reason or other your routine bound gardener failed miserably to observe this simple rule, probably far too engrossed in his Compost Pile and the important work of edging. The Onions are what they call "On The Verge," a condition we're all familiar with since Nov 2016.

In time past a surfeit of Onions has meant a series of experiments around pots, pans, vinegar, curse words, herbs and spices. One year I boldly decided to go crazy, make Onion Soup.  Both the Artist and I are firmly in agreement that my Onion Soup was so awful it came second place in the category of horrible to my Wax Gourd Curry, which had a quality and texture so vile it really defies description. This year the Artist decided to take charge of the cutting board, there's a series of Onion Soup recipes that require a little Garlic, exotic cheese and cubes of toast. Tragically none of these recipes call for more than four cups of diced onion. I see pickling in my future. On the other hand there's my old faithful who at 93 degrees of Fahrenheit needs turning

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