Tuesday, May 18, 2010

To Dice a More Perfect Onion

Yesterday was Evaluation Day. Only 3 of 14 students responded, leaving me with one good, one average, and one bad eval. (I'm pretty sure who that one was, and he wasn't such a peach of a student.) I'm certain I can take away from this that the other 11 were satisfied/neutral enough not to feel the need to bleed all over me. Combine that with a big ball of internal rawr, a non-stop three week traveling schedule, and the annual let's-tally-how-much-work-you-did-accomplish v. let's-tally-how-much-you-should-have-accomplished reckoning and I morphed into one roiling, seething mass of primordial elements, a la The Blob.

I leap and glide and slip and slide my way home only to realize that I have a random smattering of groceries to pull into a cohesive, vaguely-healthy dinner. (Dieting--more later.) I have onions. This dinner is saved. My teaching skills may be questionable, but by golly, I can dice an onion. I learned this awesome trick from the Chinese cook on tv. Um...Simply Ming. (It's amazing what you can learn when PBS is coming through in any useful way.)

Slice one end of the onion off, and remove the papery skin layer. Don't cut off the other end. Make four or five slices across the onion in three directions, and voila! A beautifully cubic dice of onion. A dice so beautiful, so translucently pungent, so crisply caramelizing, such a supporter of the chickpeas and less of a competitor. The primordial ooze began slowly to retreat in the face of such brilliance. To question its ability to stand in the face of such superiority.

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