pickle me pink
Thursday, June 9th, 2011
Recipe: pickled red onions
Just under two weeks until official summer. There is Summer the Season, and then there is Summer the Mindset. And even though it may not appear to look like summer around here, we are most definitely in the mindset.
supervising yard work in the evening
hiking snow
hiking wet rocks
hey what are you trying to get a picture of there?
It’s not the temperature so much as the light. So much wonderful light and for so long into the evening. I’ll gladly bike, hike, run, ski if it means I can be outside, feeling my heart beat, seeing the transition as the snowpack gives way to streams, mud, and flowers. I don’t mind stepping into the mud and walking through deep puddles. It means I’m alive.
forest canopy reflected in a muddy shallow pond
a moose spied us before we spied her
sunset: fire on ice
Admittedly, I am spending a lot of my spare time outside. It’s good for my head, good for my body. My oncologist agrees. It also means I’m spending considerably less time in the kitchen making things that require long stretches of attention or babysitting. Anything that is going to make me hot and swear a lot is on hold until autumn.
onions make me cry
I’ve tolerated onions all my life. I was never a picky eater. In fact, when my sister and I were growing up, she’d pick all of the Chinese mushrooms, green onions, and other ingredients she didn’t like and put them on my plate. I wasn’t in love with onions, but I’d eat them if they were there. In the past decade I’ve gone from tolerating onions to liking onions. I don’t really attribute that to my tastes so much as my exposure to amazing ways to enjoy onions – and much of that exposure in the years since I began food blogging and dining with my food savvy friends.
ginger slices, star anise, cinnamon, bay leaf, red pepper, cloves
slice the onions
**Jump for more butter**
