- Preheat skillet (standard, not non-stick) on medium heat, no oil.
- Thinly slice a whole heap of onions (red, sweets, standard yellah), about 4 cups. Pile as many into a skillet as you can and still get the lid on.
- Dump onions in skillet. Clap on lid. Stir every five minutes for a total of 20 minutes when the onions have given up their juice and start looking drier and begin to stick. Uncover.
- Douse with 4 T. olive oil. Stir and don't go too far away.
- Give the onions a stir every five minutes or so until onions collapse and turn unctuous, brown and jam-like.
- Allow to caramelize as dark as you like without burning them (which makes them bitter).
- Season to taste with good salt and fresh pepper and maybe some thyme.
- Package this goodness up in something airtight.
Reading: Noel Coward's letters. Juicy! And Spring knitting porn.
Nails: bare, moderately nibbled. Toes: dark red with two black flowers (souvenirs of the San Diego Girls' Weekend); If wasn't wearing closed shoes I'd have more explaining to do than if I showed up to work in drag.
On: the usual chemicals, plus 10 mg melatonin as I am hoping to for a replay of last week's dream of playing Scrabble with Aisha Tyler and some explanation on why all dreams involve Nutella.
Researching: Tickets to the East Coast (Scott, my love: my idea of camping is complimentary in room coffee), English roses