Let's take a break from soup, shall we? I'm also taking a break from organizing and cleaning the house and today I'm mostly dedicating my time to one of my unfinished novels (writing it, not reading it). Six days into unemployment and still I haven't finished doing any of the things on my to-do list, which could be attributed to the fact that I haven't written a list yet. So here it goes. I'm going to hear back from graduate school at the end of March, which means that until then I have no schedules, no deadlines and no obligations —the perfect time for taking care of all those projects I never took care of before because I was too busy.
Send novel to publishing house
Sell clothes to Plato's Closet
Bake a cake for Tommy's birthday
Buy a new coffee maker
Post on blog once a day
What do you think? Will I be able to post once a day... we'll see. Only time can tell.
6 large golden onions
1 1/4 cups (125 g) bread crumbs
1/2 cup milk
2 eggs, beaten
2 tablespoons minced parsley
Grated pecorino romano
Salt & pepper to taste
Peel the onions and briefly blanch them in salted water. When they have cooled cut them in half horizontally, then scoop out the middle sections. Mince what you scoop out.
Heat oil in a small pan and cook the minced onion in it, season with salt ans pepper and let cool. Wet the bread crumbs thoroughly in the milk, and stir them into the sautéed onions, together with the eggs and the parsley.
Preheat your oven to 350 F.
Fill the onion halves with the filling, sprinkle with cheese, and bake them just until they brown.