“And I would never scold the onion
for causing tears.
It is right that tears fall
for something small and forgotten.
How at meal, we sit to eat,
commenting on texture of meat or herbal aroma
but never on the translucence of onion,
now limp, now divided,
or its traditionally honourable career:
For the sake of others,
– from “The Traveling Onion” by Naomi Shihab Nye
It seems like a transition of seasons right now. Warm enough to eat brunch outside today, cool enough to need a sweater while doing it. Warm enough to buy swiss chard and onions at the farmers’ market, but cool enough to turn them into quesadillas.
The hardest part of posting a quesadilla recipe is taking a picture that does it justice. Generally, a photo of a cooked quesadilla makes it look a half-moon of fried bread. A photo of the ingredients before they’re added to the quesadilla is more evocative, but doesn’t tell the whole picture. I’ve compromised today by taking photos of the assembled but not-yet-cooked product, hoping it conveys just how delicious these quesadillas really are. Because whether it’s the middle of summer or the coldest day in the winter, I could come up with a hundred good reasons why these quesadillas would be just right.