Yeah, and I'm guessing that's not maple syrup, either.
I brought ingredients and prepared a dish in someone else's kitchen one time. It was only (much) later that it occurred to me what a faux pas this was. Thank goodness it was only a tossed salad. I've never done it since, unless it was for an event or at a person's house where it was absolutely clear that it was part of the drill.
For a lovely movie scene about homemaking ketchup - "Meet me in St. Louis." Everyone in the family has an opinion!
I am a crier. Here are the things I do to make things easier:
1. Put the onion in the freezer before chopping. Not so long that it's frozen, but a lot colder. About 20-30 minutes, depending on the size of the onion,
2. If I have a lot of onion to chop, I use a food processor.
3. Always wash, or at least rinse, the knife and cutting board as soon as you are finished.
4. If you wear glasses, wash them outside and INSIDE afterwards, preferably with dishwashing liquid.
Au Bon Pain in the LIRR concourse - The usual, but best of a bad situation here. Relatively extensive choice of fresh fruits and vegs. Lots of tables and extremely nice, competent staff. Easy to get food to go to eat on the train.
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