Can I just tell you the smell an onion leaves in the depths of layers of the human epidermis holds such an existence as if it were a creature God created himself? So it's the day after we made shish kebobs, and of course we used the cute little pearl onions that fit so snugly on the
skewer along with the other choice veggies and meat. Well getting them peeled is about a chore and a half, but it doesn't end there. The smell they left in my fingers just permeates to no end. Do markets sell pre-peeled vegetables outside of cans? Have they even thought to?
I love onions, but at what point does a person realize that maybe if they had plastic gloves around the kitchen by some odd chance they'd come in handy?
Hmmm... Now if that's not a Martha Stewart tip of the day, I don't know what is.
So the teriyaki chicken kebobs turned out magically delicious, however next time there will be a few changes to the selection of goodies:
Mushrooms will be a keeper and yellow squash will be a new treat for next round. And since we've not made shrimp kebobs yet, we're not too sure what would be good to skew with those little guys? Any ideas?
My husband and I just love experimenting with food and BBQ. Nothing better than a summertime full of marinated meat and yes, onions!
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