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I couldn't help but wonder, are we all (onion) sluts?
Issue 12: Hello, I'm back.
Why hello there! Welcome to on hand! If you’ve landed here and somehow aren’t subscribed, I got you:
I took a little break over the last few weeks because, surprise (!), I quit my full time role and unwinding from there was incredibly time consuming. I’d worked at my previous employer for nearly three years and while my frustrations are best shared over a few drinks, the environment became too high-stakes, stressful, and toxic for me to bear. I’d been thinking about my next move for a while, but I was too afraid of the unknown to make any serious decisions. Then one day I woke up one day and realized I didn’t have to take the BS anymore and decided it was time for me to move on.
Quitting a stable full time job with no full time backup is scary to say the least, considering this world we live in. The fact that I am financially able to make this kind of decision is also a level of privilege that is not lost on me. I’ve been consulting in the background for months and will immediately step into that life which will help soften my post-full time landing. This move will also give me room to pursue so many things I’ve left to the wayside (like calling a plumber to fix my long-broken dishwasher) and things I’d historically had diminishing brain space for (this newsletter).
“I signed up for this newsletter to hear about food not your job.” - you, probably.
Great news, I’m done talking about my job and this newsletter will continue it’s regularly scheduled programming … right now.
Recently, I noticed a delightful typo in the signature of my personal email. After dropping my mistake to some friends, we all realized how much we loved all things alliums.
(no one ever seemed to notice the typo, by the way.)
Anyway, interviews will return next week. Until then, here are some of my favorite allium-focused recipes, just in case you’re a slut for onions like me (or you need to fend off vampires).
Triple-Threat Onion Galette from Sohla El-Waylly: Oh my god this is so good. So good that I nearly ate half in one sitting. So good that I made it twice within a month.
Splayed Roast Chicken With Caramelized Ramps from Melissa Clark: I make this at least once a year when it’s ramp season and then shout to myself, “It’s RAMP SEASON, BABY!!” while I shove this chicken into my face.
Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes from Hillary Sterling: I just made this and while it was a bit labor intensive, it called for SIX GARLIC HEADS so you know it’s going to be good. Pro tip: add way more acid to the chile-basil vinaigrette.
Ginger Scallion Ramen Noodles from Andy Baraghani: This is very similar to Momofuku’s Ginger Scallion Noodles which is one of my favorite dishes in New York City.
French Onion Beef Noodle Soup from Amiel Stanek: I haven’t had this but I like ramen and I like French onion soup, so this has to be good.
Green-Garlic-Rubbed Buttery Roast Chicken from Andy Baraghani: I haven’t made this either, but this seems like a good, week-night meal.