Happy Monday Sugar Pops!
How are you doing this fine B.C. Day holiday Monday? Can you believe I had no idea it was a holiday weekend up until 2 days ago?? Here I was all pouty about having to go back to work so soon after the weekend and then bam! Oh wait, no I don’t. One more day of lazing about, bourbon in one hand, this book
in the other and the sun shining down on my slightly-already-charred, err, nicely tanned bare shoulders. Does life get any better than this? I think not.
Well, maybe not. But hopefully so because as of September 1st, this is where I’ll be living!:
That’s right, kiddies! For the past week I’ve been in Toronto looking for a place to call my own and I found one! It’s a great 1 bedroom place right in the Danforth Village – hello patios, ethical butchers, never-ending cute dress shops, and who knows what else because I don’t! I don’t and I am so fucking excited for a new adventure. Despite the fact that everyone in “T Dot” made fun of me for moving from the West coast out East, I think it’s gonna be good, my friends. Very good indeed.
Other things that are good? Quick pickled onions.
After my trip to Toronto (read: many, many dinner in new fancy restaurants) I was inspired by a few of the dishes I saw there. Thus, the next couple posts or so are my attempts at recreating some of these meals – because I just gotta have ’em!
…Not that I ate a meal of pickled onions. But pickled leeks were an ingredient in one of the salads I had – comin’ at ya on Friday. And since I didn’t have leeks on hand but I did have grilling onions courtesy of my CSA
, that’s what I used.
Note: Grilling onions are pretty much the same as regular onions only they are picked sooner than regular onions, leaving their flavor and texture much milder than a normal onion. Kind of like leeks. If your farmer’s market or CSA don’t have grilling onions, I’m sure you could use any other kind of onion you like – just make sure you slice them very thin – a mandolin set to the thinnest setting works well. See here
Quick Pickled Grilling Onions
- 2 Medium Sized Grilling Onions peeled & very thinly sliced (approx 1/4").
- 1 C Apple Cider Vinegar.
- 2 Tbsp Organic Cane Sugar.
- 2 Tsp Coarse Sea Salt.
Heat the vinegar, sugar and salt in a small saucepan over medium-high heat, stirring constantly until sugar and salt dissolve and mixture comes to a boil.
Add the onions, stir well and pour into a clean jar.
Let sit at room temperature for about an hour and then refrigerate for at least one hour.
Serve on top of burgers, in salads, with anti-pasti platters, or whatever else your little heart desires.
Will keep in fridge up to two weeks.