Does anyone know the life cycle of a mattress? Because my mattress, the one I’ve had since I left home at eighteen, is fading fast. When Ryan and I were dating, we lived in Denver, where nights were long and mornings were our only realms of restoration. Ryan and I met at a party and we hosted countless others in the months after our first October together. I recall nights where our friends sat around my bedroom, talking and drinking. I also recall one incident of “mattress jumping” by one of our large and gangly friends.
Let’s leave at this: my mattress received its fare share of attention.
Last night, as I tried to sleep, bed springs poked into my back. Just like the thoughts (the busyness) that refused to let my mind quiet, these bed springs refused to let my body settle into what has now become a much milder evening routine. I thought of two things when I woke from a fitful night’s sleep:
1. I need to buy a new mattress. One of these.
2. I need to make another batch of pickled red onions. Strange, I know.
Because I consider what else has changed since those early days in Denver, I land on pickles. Growing up, I wouldn’t touch what I termed “those slimy, vinegary blobs.” Thank god, I met my husband, who slowly (but surely) led me into the wondrous world of good sandwiches. The kind of sandwiches that require jars and knives, bottles of mustard and thinly sliced vegetables, fresh cut cheeses and thin slices of meats. And pickles. All sorts of pickles.
Cucumbers are grand. But my true favorite? Pickled red onions. I eat them on sandwiches, on tacos, in salads, and when I’m particularly indulgent–straight out of the jar. This recipe comes straight from one of my most treasured food sources–David Lebovitz. They are sweet and spicy. And they turn the most vibrant shade of pink. I polished off the last few this afternoon, and I’ll be making another batch tomorrow.
Pickled Red Onions
3/4 cup (180ml) white vinegar
3 tablespoons (50gr) sugar
pinch of salt
1 bay leaf
5 allspice berries
5 whole cloves
a small, dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
1. In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.
2. Add the onion slices and lower heat, then simmer gently for 30 seconds.
3. Remove from heat and let cool completely.
4. Transfer the onions and the liquid into a jar then refrigerate until ready to use. (So easy, right!?!)