Dear Mom,
Before, I was only acquainted with the normal, round, red bulb that is known plainly as 'onion' in the kitchen. I used to abhor the task of slicing it for it's one tear-jerker of a task (it always gave me the sniffles). I read somewhere that you can slice the onion under running water from the tap but I found that simply cutting the onion while it's wet with a wet knife is enough. Onions add a nice spicy flavor but never mind the smell.
Learning to cook with Arns introduced me to scallions, he uses them a lot. Scallions not only give a spicy flavor to a dish, salad or soup, they also impart a lovely smell. It's a pleasant garnish for a lot of dishes, from noodles to soups. You'll be seeing a lot of these aromatic stalks in my recipes. Now, I keep scallions along with garlic, onion, ginger, chilli, lemon, eggs and tomatoes as kitchen staples.
Love,
Roni
