Pita Chips and Pickled Onions

Pita chips. The Stacy’s brand is legitimately the best — and I’m coming strictly from a user-standpoint on this one. Always in the cupboard. Salads, sandwiches, scoops, hummus. They’re indispensable. But mostly salads, for sure. Mmmmmm Fattoush. Not only fun to say, but filling, and deliciously-so. Get you some Stacy’s for your Fattoush. Trust me on this one.

Pickled onions — use red because then your filled jar is art.

The whole process takes 17 minutes or less, depending on how quickly your burner brings things to a boil.

A recycled pickle jar to receive the thinly-sliced red onions.

Mix and boil — just barely — a little over 1/4 cup of white vinegar + a solid shake (palm of your hand perfect circle) of red pepper flakes. Why would you not on those? + 1/2ish plus cup of water + I like a pancake’s pour of maple syrup + good salt. . . two teaspoons?

Because the onions are red, your filled with boiled liquid jar’s contents turns to bottled beauty.

I got there in just under twelve minutes today but I had actually cut and stuffed the onions into the pre-used jar beforehand.

You’ll find your own path to the pickle jar.

What’s for supper tonight?

I’m pretty sure it’s Taco Tuesday if you look at the fridge menu.

I love a day-old salad marinated in its own vinaigrette of lemon juice (hand-squeezed) and olive oil. Don’t forget the garlic. Always mince your own; the bottled stuff is shit.

In my opinion.

The key to kale in a salad is massage.

The key to my life is massage.

It just makes everything better.

Agree with me if you like but don’t not massage your kale.

That’s all I’m saying.

There are consequences if you choose a different path.

Also know that pickled onions on perpetual reserve in the fridge is a way of life.

You’ll find that for yourself.

I’m not here to preach red onions and baptize you in the name of stove-top pickling.