Congratulations on the hockey sweep. I know my cousins must be ecstatic, as they took to the ice at an early age in Montreal and Toronto and still play. Yes, I missed the game (shame on me) but as 1/2 Canadian, this gal from the lower States is cheering with you. Bravo! Now I’ll just have to cook up some hearty Canadian food, eh?
I did fry onions for my first time. I had a large red onion left over from the torta experiment so sliced half of it thinly. Before doing so, I put together a beer batter (only needed one beer so chose Labatts from Canada instead of Corona). Beer, flour, salt and pepper and it sat the required hour. The house still smells like onions but the rings were very thin, I thinned out the batter with another 1-2 T beer and they were light and delicious. I can’t believe it took me all these years to fry something other than goujonettes of sole and parsley (hockey-playing cousin Steven cooked the parsley as a last-minute garnish to my cooking school grad dinner at the James Beard House).
The batter recipe was from epicurious, look up beer batter and fried kale. Looks like a basic recipe to me but they sue if you reprint them.
Once again, cheers to the Maple Leaf teams for winning hockey Gold and to our northern neighbors for hosting the Olympics. I also welcome home Utah’s own athletes. It’s exciting to be in a town in which many Olympians were raised and/or trained. Cheers! Dee
Cooking with Dee 
Jim got out the fire extinguisher before I attempted shallow-frying onion rings with no temperature gauge. ‘Nuff said. Dee