On my first trip to the grocery store after the blackout, I decided to get us a special treat since we had been eating from the pantry for three days. I got an apple pie for Jay and a cherry pie for me. This morning, I found this note on the kitchen counter.

Lovely town, this Cincinnati.

THIS being a less-fanciful-than-you-think description of the publishing process, devised by Weldon Owen. And big thanks to fellow publisher-in-crime Julie for the link.

Since freelancing at home, I have rediscovered the joy of life.

The irrational pressure I feel to keep my dog entertained.

Many of my favorite dishes call for sauteed onions: red beans and rice, stews, pilaf, etc. But sauteing onions in the pan can be kind of a pain: waiting for the oil to heat up, throwing it out when you overheat it and it starts smoking, trying again, hovering over the pan and determining the best time to add the onions, stirring, stirring, and cleaning the pan when done.

But a few months ago I tried something that was so easy it's doubled the chances I'll make a dish calling for sauteed onions. Here's my new method:

Chop an onion.

Toss with olive oil in a bowl.

Microwave on high for 3 minutes.

Done.

This method, combined with my recent purchase of a rice cooker, has made a big difference in how often I cook and how well I eat.

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Brown sugar cinnamon bread, toasted
Thin layer of peanut butter
Carrot, shredded
Apple, shredded

Pile on and enjoy!
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You're welcome.

Winter