Good to be back. Yes, Vidalia onions are on the table as much as the salt and pepper. I just hate hearing those TV chefs trying to pronounce Vidalia.
At work we are supposed to grab red or yellow onions but I grab Vidalia and tell them they are yellow. My food sells best for a reason.
It was hard but simple. I loved it. I can't wait to get somewhere I can keep them again. Working in the hives with the smell of warm wood, wax and, honey is the most calming thing I know.
I rolled my own tuna sushi along with some vegetarian sushi for my girlfriend. Eel and a salmon/mango roll are on tomorrows menu. Here is a stock picture of sushi since mine didn't last long enough to pose.
I waited until prices got decent. Picked up a 32 pound sack for a twenty spot. The guy at the drive thru crawfish shop called them "peelers". Not Field Run which means unsorted, but smalls that have softer shells. Can't see the corn on the cob, small red potatoes, onions, & mushrooms. But they were there under the mudbugs.
When I was living in SE TX, crawfish season offered the best of simple pleasures. Wasted many an afternoon with Turbo Dog and spicy crawfish by the pound.
