Not very exciting on Friday. I diced onions, made potato salad and fried eggplant. Again.
I predicted this - I'm working in a café with a relatively small menu. I'm going to be making the same things over and over again. The conversations are interesting - I'm going to try an anisette (probably Arak) in my next fish chowder, for example - and while I made café food, I did watch Chef prep Shabbat dinner for 80, and that was fun.
I learned one valuable thing - vinegar on cutting boards. If you're cutting a lot of onions, pour some white vinegar onto your cutting board, and spread it out. It cuts down on the crying. I'm guessing the vinegar reacts in some way with the sulfuric acid produced by the onions. It worked - I diced 14 onions and was just fine.