[ SECRET POST #5654 ]

[case]

⌈ Secret Post #5654 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


01.



__________________________________________________



02.



__________________________________________________



03.



__________________________________________________



04.



__________________________________________________



05.



__________________________________________________



06.








Notes:

Secrets Left to Post: 01 pages, 16 secrets from Secret Submission Post #809.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: Recipe thread

[(Anonymous)]

If you ever have a single leftover onion, cut it up and simply throw some honey on it - then bake or grill and afterwards throw it over some pasta or bread. Learned this by chance and trial a few days ago. Being broke, I can no longer afford to let *anything* go to waste. Heh.

Re: Recipe thread

[(Anonymous)]

SA
And if you have any adversity to salt or, uh, just don't have any, making your own chips is super easy, no salt actually required. I know it's obvious to some people but it wasn't to me until I cut up some whole wheat tortillas that were going to go bad soon if I didn't use them right away - threw them in the oven with only olive oil and pepper. They were actually quite tasty!

Re: Recipe thread

[(Anonymous)]

Can confirm. I did it once for a work function (except I'd used vegetable oil). It went well with the guac, at least.

Re: Recipe thread

[iff_and_xor]

Oh, I'm definitely trying this out.

I've always gone with just caramelizing sliced onions in a pan. Probably takes more time, but I love the flavour. It's great to add to soups or sauces or just eaten on toast.

Re: Recipe thread

[(Anonymous)]

Another great way to use up a single (specifically red) onion is to pickle it. About 1 cup water, 1 cup white vinegar, boil them together with a generous pinch of salt. Pour the boiled liquid, still hot, over your sliced onion in a jar (I just use an old mustard jar) and then put the lid on and refrigerate for at least a couple of hours.