Hope everyone has coped well with last weekend’s time change. Gloria Grey Grim-Throop, our cat, has not. It’s dark early, and dinner doesn’t seem to come on time anymore. She doesn’t get it, and would like everyone to know that she is a single-issue voter, and Daylight Savings Time is her issue.
She knows the moment I close my laptop: wet food is imminent. “Roasted chicken in gravy,” “Ocean whitefish with tomato,” these tins represent the one true, fleeting delight in a day otherwise spent basking in a weak late-fall sunbeam.
Here’s to hoping your dinner gets to you on time.
WHAT TO READ WITH A WET FOOD ENTRÉE
The curious power of those “In This House …” signs
Turns out it takes a lot of patience to cultivate patience
A beautiful, dreamy rundown of the most beautiful bookstores in the world
Stop the “Hello!” in Slack: I will die on this [professional] hill
PINK PICKLED PEPPERCORNED ONIONS
As far as I understand, pickling is an exercise to be respected and feared, especially when it comes to true fermentation. Pickles are terrific, but at what cost? This method of quick-pickling red onions, however, comes to you fear-free.
The “recipe” itself is really flexible: if you like a sweeter sour, opt for ACV instead of red wine or white vinegar. Add in whole fennel or mustard seeds for more bite. The important aspect ratio is vinegar:salt:sugar, which is one worth playing around with.
INGREDIENTS
½ cup red wine vinegar
1 tsp. salt
1 tbsp. granulated sugar
1-2 tbsp. whole peppercorns
1 or 2 red onions, sliced really thinly
2-3 whole garlic cloves, peeled
Mason jar with a lid
WHAT TO DO
Combine vinegar, salt, sugar, and peppercorns (if using) in a small saucepan, bring to a boil for about a minute, stirring to combine -- the sugar and salt should dissolve.
Remove from heat, pour the liquid and sliced onions into a mason jar, add any additional herby seeds, and stir around. Stick a lid on it and let it cool - about an hour. Refrigerate. The onions should turn a flashy pink color in a few hours!