Towards the End of the Semester

I'm barely surviving lmao

Life Updates

School is still going ok. I constantly feel behind and I’m fighting Impostor Syndrome tooth and nail. I have two final papers left to do, and grading for the class I TA, but then I’m done.

After school, I’ll be hanging out in Michigan for bit before flying to LA to see my Aunt, Uncle, and Cousin for the holidays. Mom will meet me there. I’m very excited for that. I haven’t been to California in a long time and winter is the best time to do it. I hate the sun. Then I’ll fly back with Mom to Minnesota before coming back to Michigan prior to the semester start.

Recently, I picked painting back up again. I’ve barely had time for it, but when I do, it’s been fun. It’s nice to have another creative outlet for my stresses.

Halloween never happened due to the host getting sick, so I don’t have an update for that. However, I did host Thanksgiving at my apartment for my cohort and that was a success. I made a big spread. There’s a couple recipes I’m working on related to that, but one is complete, so I’ve written it out below.

I also went to Chicago for my birthday. One of my favorite chefs, Sohla El-Waylly, was at the Chicago Humanities Festival promoting her new cookbook which was super exciting. I got to say hi and take a quick photo with her.

Other than all that, it’s been life as usual.

The Best Onions You’ll Ever Have

I’m not joking; these onions are kinda life-changing. These are long-braised onions, so don’t worry about harsh onion-y flavors. They become mellow and sweet like when you caramelize them but with MUCH less fuss. They’re a great side for anything, but I like them best with rice so the sauce gets soaked up. These onions are remarkably easy to make, but surprisingly impressive in flavor and definitely not too spicy (if you’re worried about that). This recipe was adapted from a basic version I came across on tiktok, which I believe was adapted itself from an Ottolenghi recipe. I think I’ve made enough alterations from both versions to call this my own.

Gochujang Braised Onions

• 4-5 small onions (enough to cover the bottom of your dish in one layer after cutting in half)

• neutral oil

• 2 cups lightly salted water or low-sodium broth

• 3 tbsp butter

• 2-3 tbsp gochujang

• 1/2 tsp white pepper

• 1 tbsp dark soy sauce (you can use regular, but dark or black soy gives better color)

• 1 tbsp Chinese black vinegar (you can sub balsamic here since it’s a small amount)

1. Preheat oven to 450F.

2. Cut onions in half VERTICALLY, root to stem. Peel of skins. Trim root and stem end, but be careful to leave onion in intact halves.

3. In oven-safe skillet, cast iron, enamel braiser, etc, sear onions cut side down in neutral oil over med-high heat. The onions should take on a DARK brown color. Not burned, but certainly further than golden. Don’t worry, they can take it.

4. Flip your onions and slightly reduce heat. While those sear on this side, make your sauce.

5. In a bowl, whisk together the rest of the ingredients. I find that it helps to melt the butter or warm the stock in the microwave first.

6. Pour sauce over onions. It should come up half to three-quarters the height of the onions. Save some sauce out or add some stock/water if need be to get to the right height.

7. Cover your cooking dish with an oven-safe lid or foil and bake in the oven for 30 minutes.

8. Reduce your heat to 400F and uncover the onions. Using a large spoon, baste your onions with sauce.

9. Bake, basting every 15 minutes or so for 45 minutes to an hour, or until sauce is reduced to dark red and slightly thick. The sauce should be spoonable, but not super thick and sticky.

10. Serve with something to soak up the sauce, or spoon it over a simple protein.

Fact (that isn’t so fun)!

If we’ve been friends long enough, you might know that my Uncle (the one I’m going to see in LA) is an internationally-acclaimed children’s book illustrator and writer. You might also know that in his infamous book, No, David!, I am the origin story of David running down the street naked in the middle of the book.

Well, it turns out folks don’t really like that. A school district in Katy, TX banned the book (and later rescinded their ban), but it looks like Hernando County north of Tampa, FL is following suit, citing nudity. It’s ridiculous. This kind of censorship is ludicrous. And what’s worse is that it’s MY ASS they’re banning. Rude.

Anywho, please try to be aware of what’s going on in your counties/school districts/states. Speak out against these asinine (ASSinine hahaha) policies, and stop them from going into effect.

I suppose that’s all.

I’m sure I’ll have a post-Christmas update. Please tell me if you make those onions. <3