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(I'm going to say this very quietly but my sister has officially become a complete square. I remember a time we would go back and forth for days with edgy, dark messages about who needs to die, and inside jokes about political scumbaggery and current events. Now she posts recycled cornball slogans on facebook about tolerance and niceness, and she uses the expression "epic fail."

She had a child and has become this weird - albeit highly straight-laced and moral - stranger.

That is all.)
 
Onions are cool though.

Onions aren't sitting there like, "Hey I am ripening by the second from the moment you take me home and if you don't eat me within 3 days I am going to be a sickly, mushy pap."

Naw.

They aren't particularly fussy where you leave them. Anywhere in the normal range of room temperature or a fridge is just fine. I don't have to put a whole lot of thought into where I am going to set down my onions.

You just put them down and there they are.

It's not even like you cut off a piece and you're on the clock. Doesn't make much difference. I mean, I wrap them up once they are cut open. Of course. Exposed bits will go dry if you leave them exposed. It is organic matter. But that's about it as far as onion maintenance. They'll last and last. Not asking much.

You can go about your normal business and the onions will just hang.

Onions are cool.
 
Like I needed some onion earlier and I realized I only had one old onion that I hadn't checked for awhile. I was wondering what kind of condition it would be in and if it might have gone for shit by now. I was like :fok: I hope that onion is still cool.

It was just sitting in the corner, listening to some Lou Reed.
 
Mudcat
Onions are cool though.

Onions aren't sitting there like, "Hey I am ripening by the second from the moment you take me home and if you don't eat me within 3 days I am going to be a sickly, mushy pap."

Naw.

They aren't particularly fussy where you leave them. Anywhere in the normal range of room temperature or a fridge is just fine. I don't have to put a whole lot of thought into where I am going to set down my onions.

You just put them down and there they are.

It's not even like you cut off a piece and you're on the clock. Doesn't make much difference. I mean, I wrap them up once they are cut open. Of course. Exposed bits will go dry if you leave them exposed. It is organic matter. But that's about it as far as onion maintenance. They'll last and last. Not asking much.

You can go about your normal business and the onions will just hang.

Onions are cool.
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That's nuts. As God as my witness I was going to make a thread today (or at least a post) asking how long onions were good for. I have some that look perfectly good. I had them in the fridge unpeeled...but they have probably been there at least 2 months? Are they still good? They appear to be.
 
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