You know what’s great about being unemployed post-college?
Let me start over. You know what’s great for me about one of my sisters being unemployed? (she’s like, omg please stop)
The food and the babysitting, tbh. And the hanging out!
My youngest sister Julianne (Aunt J to those of us not really doing three syllables yet) graduated from college a few weeks ago and is heavily in the throes of interviewing and applying to jobs. She’s had some offers, is contemplating her life, and I’m thinking in about five seconds she’s going to move somewhere epic and leave us in the sticks forever.
So in the meantime, I’m soaking up all the time with her I can get. She’s also in the process of moving out of her apartment, which means when she finds massive onions and has nothing to cook with them she pickles them and brings them to me! Which is what happened here. I’m a huge fan of pickled onions and love that they’ve been coming more and more in restaurants, on sandwiches and tacos especially. Julianne’s pickles this time were particularly good, so I asked her how she made them. I have them featured as condiments in a few upcoming recipes for the blog, and I knew you’d be dying to know how the onions came to be in my fridge. (you’re like, omg please stop)