salad

because: caramelized onions

I felt productive this weekend, mainly because I roasted more tomatoes and had the inspired plan to caramelize onions in the oven at the same time. It worked brilliantly, beautifully. I know this because I couldn't stop eating them this morning. They are velvety, jammy, savory and sweet. We planted onions this spring and ended up with a lot of them come harvest time. I'm pretty happy about this. However, there were a few that didn't cure well that had begun to go a bit mushy. I decided that since I had the oven on at 275° for the next five hours anyway, I may as well put some onions in. I sliced the good parts of five or so of such onions thickly and tossed them with a drizzle of olive oil in a pyrex dish. Nothing makes me tear up like these homegrown onions (not quite true, but they are certainly tear inducing). I think I stirred them twice over the course of the evening, and by the end of the cooking time they were very soft and lightly browned. I turned off the oven and left them to stew overnight. In the morning they were perfect. I added a touch of thyme-infused sea salt, and ended up snacking on a few spoonfuls before breakfast.

Because I wanted to eat more caramelized onions and because I was pretty hungry, I concocted a salad which made use of a few generous forkfuls.

IMG_1833

September Salad with beets, caramelized onions and pecans

I didn't measure anything because I wasn't planning on writing about it, but it turned out so good that you will have to accept my approximations until I make it again, and adjust it to taste. I thought about dressing the salad, but I'm glad that I didn't because the oil from the onions coated everything nicely.

⋅ ~ 4 leaves kale, washed, stemmed, kneaded til bright green and cut into ribbons ⋅ several handfuls diced cooked beets (I used cold beets but warm would probably be lovely as well) ⋅ several forkfuls caramelized onion (and I do mean full) ⋅ soft cheese, crumbled (I used fromage frais, but a creamy feta would also be nice, such as Doric Macedonian Feta - Elise I silently thank you every time I find myself in possession of a bucket of the stuff) ⋅ a smallish handful of pecans, hand crushed and toasted over medium heat = Assemble and eat.

IMG_1838

improvements

For weeks, I've exchanged comments with coworkers, relatives, and random passers-bys on how it sure feels like summer. Today I clued in to the fact that summer is underway all around me. The garden is now a lush place where we go in the evenings to peruse the makings of dinner and to watch a hummingbird play in the tiny sprinkler. I've come home sun-reddened on several occasions. Today I stood in the ocean with sea anemones and limpets near my toes. There has been a lot of work in my life lately, so much so that my time at home has focused narrowly on washing dishes, lying on the floor and feeding the cat. Old age has been a dream come true for Heidi/Pudding cat; she's lost a lot of weight so we feed her wet food every time she yowls at us or sits in the kitchen looking expectant or follows us around looking lost.

Work this past week has been improved by the following: a USB-powered salt lamp for my desk, homemade pistachio vanilla bean ice cream from an awesome coworker, and a photo of another coworker's enormous cat. It has also improved greatly by my not having to be there today.

I must be getting older because I'm having urges to clean this house and pull weeds. Baking and painting and reading would be nice too.