On onion cutting An Article by Ana Rodrigues ohhelloana.blog In the television show Masterchef there was an episode where the judges did a test on what they call “basic skills”. One of the judges often says that in order to be a “true chef”, you must know how to quickly and finely cut onions. ...This was really bothering me and I am stubborn so I wanted to win this fake argument really badly so I looked up why the way one cuts onions is important: as it turns out, the shape and even the surface area affect the end flavour. I thought the whole “chop chop chop” was about performance in the kitchen. Cut quickly to serve quickly! I was wrong. craftfoodwwwskill
The way an oyster does A Fragment by Kay Ryan www.csmonitor.com Her poems, [Kay Ryan] says, don't begin with a simple image or sound, but instead start "the way an oyster does, with an aggravation." An old saw may nudge her repeatedly, such as "It's always darkest before the dawn" or "Why did the chicken cross the road?" "I think, 'What about those chickens?' " she says, "and I start an investigation of what that means. Poets rehabilitate clichés." poetrymeaningcliché