Over many months the extension to the house has crept up the hill. It’s on the other side of the valley, so we’ve been watching progress. And wondering what the neighbours, slowly encroached upon, have been thinking.
Am not sure if any of the encroached-upon were there the other night, when she had her wing-warming. It can’t be a house-warming, she said, I’ve been living here far too long.
But what about food, she wondered. I’ll bring something vegetable-y, I promised, to complement the ham (deliciously moist & beautifully glazed) and potato salad. So, onions it was. Very easy, once you peel a bag of small pickling onions. Drop them in boiling water for 5 minutes, then lay artistically in a shallow greased dish. Sprinkle over chopped rosemary & parsley, about twice as much parsley as rosemary, mixed with a couple of cloves of chopped garlic, salt & pepper. Then sprinkle again, about half a cup of chopped sun-dried tomatoes. Drizzle with a mix, 6:1, of olive oil & white wine vinegar. Cover with foil and place in preheated oven, 150 degrees. Baste occasionally. After about 45 minutes remove the foil, and let onions brown a little.
Let me not say how good they are. Suffice to say, I took an empty dish home again.