When I first learned how to cut an onion, it was, in my opinion, too late, as it was when I was apprenticing at a restaurant in Greenwich Village, Manhattan. The other cooks looked at me like I was from Mars and in the kitchen world, that’s, like, a 5-year set-back.
I guess I’m making up for lost time, now, because after their briefing, well, it’s worth sharing.
Now you don’t have to worry about not making that chili from scratch for fear of calling out for Maybelline waterproof! Get down with your bad self and that onion with a sharp knife and some new skills.
I was so not ready for Thanksgiving this year. Perhaps it’s because it’s living in a country where the majority of the population doesn’t even know what the holiday means? (vive la France!) or maybe it’s because life seems to be screaming a blissful 100 miles an hour right now and the 27th of November just caught up with me too soon.
Nut allergy? Bah humbug. Ain’t nothin’ gonna take my PB&J away from me!
Here’s a dairy and nut-free recipe for homemade pumpkin seed butter:
The videos consist of (a) recipes and (b) Bubble Child Basics (how-to’s).
The first “how to” is how to mince garlic. Enjoy the catharsis.