A couple of days ago, I had a huge craving for some garlic cheese bread with red dipping sauce. So first thing in the morning, I mixed up a batch of my old tried-and-true Italian Bread. Made into four loaves, each loaf is a perfect size for two people to split, Plus, it's a bread recipe that rises in the refrigerator so I can pull it out to bake just at the right time before dinner. Yep, we gobbled up one loaf and the other three went into the freezer for future meals.
Our onions are "old" from last season's garden. I sorted through them yesterday and found them still in pretty good shape. Only about two-thirds of a milk crate remains of yellow ones.
Despite the fact that red onions usually don't keep as well as yellow ones, I've always had good luck with them. A few more reds than yellows left, as you can see, but that's fine as I'll just go a little heavier on the reds for a while. They're the best in tossed salads and add color in many other dishes.
Next on the Really Need to Do List is sorting the remaining apples in the root cellar. Fingers crossed they're keeping as well as the onions have in the basement.