So I guess the blog took a vacay for summer too. Although for me, it wasn’t so much a vacay as it was 6 weeks of summer school insanity and basically a little over a week off before coming back to my school year job for teacher prep. This is already their second week back and all I can think about when I get home is how much I want to sleep.
In addition I was taking classes for my catechist certification, AND crazy ballet prep for a show that I will be in on the 20th of this month. On top of all of that my personal life ended up in the toilet, and I’ve been a little…blue. I’m having a hard time recovering from that particular change. To say I’m exhausted would be putting it lightly.
I’ve got a real post in the works. Expect it pronto. It will involve one of my favorite foods…and also make me sound really fat! Hah!
Friday was the last day of school, yay! And since I’m still waiting to hear about a specific summer job, I’m currently on the list of unemployed. So today was a real vacation day, and I pretty much did, well, nothing. Even if I get this job, I will have a fair amount more free time than I did previously, so I’m sincerely hoping that more blogging will get done. I’m good at that hoping thing…
If you enjoyed my last post about the carnitas tacos, I would highly recommend making these at the same time. Carnitas are delicious, but fairly fatty and salty. The acid in the pickled onions really cuts through the heaviness of the carnitas making a balanced profile. Plus they are so pretty!
Pickled Onions are ridiculously easy. The only very strong piece of advice I have for you is: USE GLASS CONTAINERS!! I learned the hard way that when you use plastic containers, the smelly onion oils get ALL up in the plastic, and there is nothing you can do to make them stop smelling. Seriously. I tried EVERY trick known to man. So glass. GLASS.
- 1 medium red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 2 tbsp lime juice
- 1 1/2 tsp kosher salt
- 1 tbsp sugar
Put your sliced onions into your GLASS jar(s). Whisk salt, sugar, lime juice, and vinegar together in a small bowl and then pour into the jars over the onions. Cover and let sit at least an hour at room temp. Keep refrigerated up to two weeks.
Serve with the Rick Bayless carnitas linked above!
That’s it! Easy, right? Told you so.