Keep My Dad In Your Thoughts and Moroccan Baked Onions (Mezgaldi)
Yesterday afternoon my dad was admitted to the hospital, turns out that his gallbladder needs to be removed. He was in a good amount of pain. Being a few states away threw me into a tizzy, making time go by slowly with lots of nervous toe tapping.
I am thinking about him more than usual today and am awaiting a call for an update. My mom sounds like she is doing better this morning. We are an empathetic family and rather talented in the world of worry. We take it to a whole new level. I see positive sides to this condition.
As I type, he is in surgery. I hope everything works out, he feels no pain, heals quickly and is back to his old self in no time. My poor dad was in the hospital a few years back over my parent’s anniversary and now, near Father’s Day. Nothing says happy Father’s Day like gallbladder surgery. It’s beginning to look like a tradition near holidays/special events to be in the hospital for him. Maybe my dad wanted to feel as close to giving birth as he could because he feels that he missed out or that dads have it easy in that department. Dad, I’m sure mom would be ok if you didn’t do that. That said, let’s leave the childbirth and anything that feels like giving birth to Aud (my sister due in August).
On top of my poor dad, I had a dentist appointment that resulted in more appointments scheduled over the next 3 months for 3 procedures and then again, next year to remove my wisdom teeth finally. This will cost over $1,300 which is about, oh, $1299 more than we can afford. Every time I go to the dentist, something bad is reported while Greg gets a clean bill of hygiene. My hygiene is excellent, thank you very much!
I’m making baked beans today in honor of my dad. It’s a labor of love and well worth it. (I will share the recipe at a later time.) My day is full of over 6 hours of baking these beans (not the crockpot style) and keeping my eye on them so that they do not dry out. I’m adding ham and cornbread with honey to the meal to really honor my pops. Some day, I will actually get to share it with him. For now, I’m sure his diet will be something he would rather not have to endure for too long.
On the opposite side of a long cooking day lies this recipe- Moroccan baked onions (mezgaldi) from Kayotic Kitchen, which takes little effort and no constant patrolling of their progress. I happened to have all of the spices (I think most foodies would) and plenty of spare onions for this easy side. I can’t even begin to describe how wonderful the smell is almost instantly and how amazing the flavors are soon after coming out of the oven. Greg requested that I make this more often and I see no reason why I can’t make it at least once a week. Between the sweet, caramelized taste to the hint of spice (without heat), I think you might fall in love too. Did I mention that the cost is minimal? I thought you might like that.
Moroccan Baked Onions (Mezgaldi) from Kayotic Kitchen
Serves 4 as a side
4 medium-sized onions, peeled and cut into thick slices (1 inch works-see picture)
¼ tsp cinnamon
¼ tsp ground ginger
1/8 tsp turmeric
1/8 tsp curry powder
2 tbsp oil (I reduced this)
2 tbsp water
1 tbsp sugar
Preheat the oven to 400F.
Mix the oil with the cinnamon, ginger, turmeric, curry powder and salt/pepper in a bowl. In a baking dish, I preferred one large enough to place the onions in a single layer, spread the onion slices and brush the oil/spice mix on each side of the onions. Pour the water along the sides of the dish and wrap tightly with aluminum foil.
Bake for 45 minutes, turn the oven to 450F, remove the onions and top with the sugar on each slice to caramelize. Place back in the oven for 10 or so minutes, until golden brown. Serve warm.