Do not remake the bed.

With our new working reality, the boys and husband are pitching in more around the house. The husband, bless his heart, is making the bed each morning.

Trouble is, his idea of bed-making and mine are pretty far apart. I like hospital corners. Smooth sheets and blankets. A comforter that lies straight, and pillows placed tightly in shams.

He likes to pull everything up to the (unshammed) pillows and call it a day.

I need his help. (Do not remake the bed.)

In fact, I welcome it. (DO NOT REMAKE THE BED …)

onions cutI got some kitchen help this weekend. We took a trip to the local farmers’ market and came back with a bunch of fat, pristine spring onions. My original thought was to grill them, but the Weber wouldn’t light. Roasting or braising seemed like too much time. (And a bit more work than I wanted to exert.)

The helpful solution?

Two heavy pans.

After slicing the onions vertically and slathering them with olive oil, salt and pepper, I laid them cut-side down in a scorchingly hot cast-iron pan, then placed another heavy pan on top. The weight of the second pan flattened the onions, and we dined on sweet, caramelized alliums in a matter of minutes.

onions cooking

Dinner came together so fast, it gave me some unexpected time at the end of the day. Maybe I should remake the bed.

onions served

Pan-Heavy Spring Onions

  • 1 bunch spring onions
  • Olive oil
  • Salt & pepper

Place a cast-iron skillet over high heat.

Cut the tough tops off the onions, leaving 2 to 3 inches. Slice the onions vertically (leave the root intact so the onions stay together). Generously drizzle them with olive oil, then season with salt and pepper.

Place the onions cut-side down in the hot cast-iron skillet. Immediately place another skillet on top of them.

Cook for 5 minutes, then check for browning. Turn them over, adding a bit of oil to the pan if it seems dry.

Replace the top pan and cook an additional 3-5 minutes, until the onions are well-browned and very tender. Serve immediately.