‘The’ Onion

Posted on by Live & Learn

Peter Glazebrook poses with his 14.6-pound onion, which won its class in the giant vegetable competition on the first day of the Harrogate Autumn Flower Show in Harrogate, England.  He has won the onion competition multiple times. He has also won awards for the world’s largest carrot (20 lbs), potato (11 lbs), cauliflower (60 lbs), beetroot and parsnip.

This post was inspired by American author Lawrence Sanders and his Deadly Sin series where his mouth drooling description of sandwiches have never left my consciousness for over 25 years.  His lead character is Francis Delaney, a New York police homicide detective who eats wonderful sandwiches while solving grisly murder cases.

Francis X. Delaney is standing at the counter in the kitchen of his two-story New York brownstone, making himself a sandwich. First, he slices beef from Sunday`s leftover roast and piles it on a thick piece of black bread. A couple of slabs of Muenster cheese goes on next, covered by two circles of raw onion. There`s a can of sardines in the refrigerator, and he places several of the little fish on top of the onion. He dabs a little horseradish over the growing stack, then adds two tomato slices. No lettuce. He slathers mayonnaise on another slice of black bread to complete the sandwich.  Standing over the sink so he can drip all he wants, he eats it with pleasure.

Notes:

 

49 thoughts on “‘The’ Onion”

  4. My daughter would be salivating…we’ve purchase 2lb and 5lb onions for her in the past, we have yet to buy her her giant onions this season. We grow onions every year some bulbs and some from seeds. We’ve won prizes from the county fair for Zucchini and one year from the Tallest Sunflowers.
    Peter Glazebrook grows his onions from seed, sowing in December…he grows a special variety, forget the name.
    I know that in Alaska (land of midnight Sun) and in Frasier Valley, Canada (great soil) they grow giant veggies because of the conditions alone…

  5. WHAT? We just had perfect eggs for breakfast (several different countries worth) and now…a sandwich built with iron sides and slathered through and through with my personal favourite mayonnaise, the very Best kind, I might add. I am at the kitchen sink….waiting. Who’s bringing the suds……?

  11. Isn’t he ever so proud? And deservedly so!

    And now I am craving onion rings … big crunchy greasy ones where the onion is cooked so well that it becomes one with the batter ……… ooh ahhh!

    ~MJ

  12. Hahaaaa… David!
    What a great face to awaken to this beautiful Australian Spring day; Sunday at its best.
    The sandwich has me drooling ~ ah, what to have for breakfast… 🙂

      1. Haha… yes, that particular sandwich had me salivating; but, breaky was even better…. my man made an omelette with mushies, tomatoes and cheese with sourdough toast… I’m really spoiled, and loving it. Have a great Sunday when it comes… 🙂

          1. It was one crazy day. And this sandwich doesn’t sound as appealing now as it did last night.

  15. green thumb to the max! p.s. i am always fascinated by what goes into a sandwich, it’s a very personal choice, isn’t it? everyone has their favorites and their quirks when it comes to them.

  16. I wonder if you are sub consciously thinking of the upcoming Chic o flay? meals during you Texas assignment and craving good food and eating good food is a weekend, indulge, in lieu of the daily norm of the affluent western diet? hint: room service

  17. Would an onion that size taste right? I can’t imagine what you’d do with it. Donate it to to a soup kitchen that feeds the homeless along with a cow and a 60# carrot?

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