There's No Crying In Cooking..

Picture this:
Candy in the kitchen cooking all the family's holiday favorite foods on Sunday. Christmas music playing festively in the background and the family comfortably nestled around hearth and home. It's a beautiful holiday picture...until it came time to chop up the onions. The kids were horrified by mom's sudden red and tearing eyes and I was stifled by the pain and stinging.

I tried some of my best known tricks for stopping the torture while chopping onions

• Put a match stick between your teeth. (I tried both lit and not lit)
• Run the water while chopping.
• Light a candle.

None of them worked. I was crying like a little baby-and the stinging was so painful that I had to stop completely more than once. I even contemplated shorting the recipe of chopped onions because I seriously couldn't put myself through the agony for one more second.

There's no "Holly Jolly Christmas" without everybody's favorite foods-so what am I to do? What do you do? Because seriously-I'm considering using the scuba mask like my friend in the picture above. Legend has it that as the onions grow under the ground absorb the sulfurs from the earth that cause the painful gasses to emit when chopping. 

A quick internet search shows several tried and true ways to stop the tearing. I'm ready and willing to try anything at this point:

• Cut an onion under the vent-put a cutting board on the stove top and turn on the vent overhead. The ventilation fan is supposed to redirect the fumes away from your eyes. 
• Wear goggles-you can purchase specifically designed goggles for onion cutting, but everything that I read says swimming goggles work just as well.
• Freeze the onion-put the onion in the freezer 15 minutes before chopping. Theory is that the cold inhibits the onion's release of the painful gasses.  
• Put a piece of bread in your mouth-probably the easiest and most effective. The thinking here is that the bread absorbs all the bad stuff, but users of this method report that your mouth will water while chopping causing one soggy piece if bread in the end. 

All in all-I don't care which one causes what as long as it works! Because a Christmas without onions is like the year without a Santa Claus!

My Grown Up Christmas List

Something for Frick.
Something for Frack.
My Guy is next. Check off the list, that.

What to do about the family swap? A $75.00 gift for a man or a woman whom never seem to stop.
Shopping online? Better do it now.
Not going to get caught wondering when it will get here and how.

Do I have enough bows, wrapping paper, ribbons and tape?
Where are the tags to put on the wrapped presents we make?
Sales here, sales there, the retailers are swarming.
Prices are dropping because the competition is warming.

Gotta make the homemade ravioli that my Grandmother made.
The sauce, turkey, fixings, cookies, cakes, and the Christmas treats I'd never trade.
Frick wants sausage and cinnamon rolls to eat.
Frack doesn't care, he's happy with every food he meets.

Bones for the dog and put up the tree.
It sounds like a lot, but it gives us all glee.
Christmas is a feeling more than a wrapped up gift,
and these "things" give us numerous memories through which to sift.

Making a list gives me the direction which gives me a push and a shove,
because through it all, everything I do is done with much love.

Todays Special: Christmas Ravioli

In the spirit of the week before the week before Christmas, The Daily Dandy has decided to post an entire week of short posts. I know we are all nearing crunch time in our preparations for the holiday, so as my gift to you, I offer this week of "quickies" sure to satisfy your busy time constraints.

On tap today is our yearly making of my families longstanding Christmas tradition: our Christmas dinner. In a few short hours, 4 women from my family will converge upon my kitchen and get busy making homemade spinach, cheese and sausage ravioli to be served on Christmas day. The recipe came from my paternal Grandmother, who brought the recipe and the tradition over from Luca, Italy. Let me just say that it wouldn't be Christmas without the ravioli's and many of my friends either join me at my Christmas table or leave me their requests for "saving them" some of the delectable hand made pastas. The recipe is believed to be centuries old and our methods of making them archaic so as to keep with the integrity of the recipe. These babies are worth it and so time consuming, we only make them once a year.

Check out this short 2 part "Bitchen Kitchen" Ravioli Rehab (love this girl) if I have inspired in you a craving for some ravioli! Bon Appetit!