Sculpin

Today I roasted an onion in the woodstove, and it was delicious! I followed the instructions in The Magic of Fire. It’s easy: get a good bed of embers going from a mature fire with moderate flames, place the onion on the embers a few inches from the fire, and rotate every once in a while until it’s soft. (Or, hey, rotate much more often because it’s fun.) When it’s done, peel off the bits that are thoroughly burned (I left a little char) and dress it with olive oil and sage.

It’s interesting — it’s not quite like an oven-roasted onion. There’s something tangy about that char. It grows on you.

I also cooked much of a traditional-type Thanksgiving dinner yesterday, but y’know, I find that pretty boring. And I don’t even like turkey all that much. (I’d start a Thanksgiving Tamales tradition if I thought folks would go along with it without complaining.) That said, the plum-orange sauce I made for the ice cream did the trick pretty well. I’d write down the recipe, but it’s basically, “Take one jar of plum-orange conserve that you made from the Ball Blue Book recipe with the wild misprint of how much plummage you’d be using by weight, which you wound up storing in the freezer because who knows if that’s safe. Add apple cider to thin.”

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