#FoodTuesday #recipe #corn #writingprompt

It’s really easy to make caramelized onion, but it takes the best years of your life.

Slice an onion as thin as you can. I use a mandolin (the kitchen tool, not the musical instrument). Melt a big ol’ knob of butter or margarine in a medium-hot skillet. Dump the sliced onion in and sprinkle it with salt and maybe a skootch of sugar. Let it cook, stirring it frequently, until the water is out of it and some of the onions have begun to brown. This takes approximately 200 years. Then, making sure the mass of onion, which has now reduced down to next to nothing, is spread into a single layer, turn down the heat and leave it ALONE for another decade or so. I MEAN IT! DON’T STIR IT! NO, GODDAMN IT, LEAVE IT ALONE!! Eventually, you’ll lose your nerve and turn off the heat, and it’ll probably be pretty much perfect.

I started with two gigantic white onions and ended with about 3/4 of a cup of caramelized onion.

But gooooood.

Now.

I went to the farmers’ market and got some corn and, when I skinned one of them, this is what I found.

Ever seen that before? Neither has Google reverse image search. Proof positive that the First Nations bred kernel corn from grass.

A WRITING PROMPT FROM ME TO YOU: A throwback.

MA