I am thinking about onions. In fact, this morning I spent quite some time reading about them, too. Robert Farrar Capon’s “The Supper of the Lamb” spends fully 8 or 9 pages just talking a reader through sitting down with, observing, cutting and squashing the juice out of an onion. Strange, but true. True, also, is that if you do it, you are likely to come away changed.
Posts tagged ‘cooking’