Monday, May 17, 2010

Day 92- I Ate A Pound Of Bread

It cut the heck out of my mouth. My tongue still has that half-burned/ half cut feeling, and the roof of my mouth right behind my teeth is raw. I'm sure part of the blame goes to my dipping sauce of balsamic and oil, but still, ouch.

I covered them with chopped onion again, and it was yummy, but better with tomato sauce. I might have to read the label on the sauce at Save-a-Lot again. Maybe it doesn't have bell peppers or "natural flavors" in it.

So yeah. Pound of bread. No veggies (other than onion), no real protein (other than the stuff in the bread), no real nutritional goodness. But it tasted good, and that was all that mattered at the time.

Hopefully I can find sweet potatoes or zucchini on sale somewhere this week. The cabbage and onion thing is getting old fast. Oh, and I really will make those ravioli, I just haven't yet. But I'm getting to it. Along with finding my camera cord and uploading photos.


  1. Ok, this is totally unrelated to your current post, but I have to know - how do you keep your onions fresh for so long? I keep mine in the fridge, and nevermind that I can't find them for less than $2/lb - plain white nonorganic onions, but I can't keep them in the fridge for more than two weeks tops before they get overripe - slimy and stinky and just not good.

  2. onions... So. I have a bit of an advantage here, since I worked in produce for about a year. I never used to keep them in the fridge, it makes them go off faster. They're usually fine at room temp, or in a cooler corner. Basically, if you could keep potatoes or apples there, it's a good spot for onions.

    Which reminds me- none of those three things should ever live together. Onions and apples seem to make things ripen super fast, or maybe it's just the apples. Bananas do the same thing. Do you keep your onions with apples or bananas?

    Right, the other thing I do is choose carefully before buying onions. I will grope *every single onion* in *every single bag* to find the good bag. They need to be firm at the stem end. You can squish them a bit, and if they give, they're already on their way to over-ripe. So I get ones that are firm all the way around the stem end, and without any obvious signs of rot. I also pick ones that smell fresh, not "oniony".

    I really just get the normal, sale onions, though. Too much info? Otherwise, if that doesn't work, and you're just using them for ingredients, anyway, chop them and toss them in the freezer- they keep nearly forever that way and the work is already done when you want to use them.

  3. Oh, I figured the fridge would slow the rate of decay. Guess I'll try sticking them in a brown paper bag on TOP of the fridge, instead of in it. Although the 'chop them ahead of time' idea is great, if I can find the patience to chop bunches of onions at once.

  4. Top of the fridge is probably not the best place either, actually... because most refrigerators get at least slightly warm on top, and also heat rises. Onions seem to do best in cool dark places, so a basement is ideal, but I've found another decent place is on the tile floor in the pantry.

    Speaking of onions, am I the only one who doesn't cry when chopping them while wearing my contact lenses? I've actually put them in just to make dinner before!

    J., thank you again for your thoughts and ideas. I made one of your recipes few days ago if you'd like to check it out...
    (see Cooking Rant)

  5. Don't have a basement, nor much in the way of kitchen storage. I'll have to think about this.

    As for crying when you chop them - I guess it is possible that the gas doesn't permeate your contacts, although if I'm dealing with overripe onions, I'll tear with my contacts in. The more ripe the onion, the worse it gets, so maybe you're just using onions at a good point. I've also heard that if you put them in the freezer for 10-20 minutes before you chop them you won't cry, and that makes a little sense.