Tipnique of the week, August 23, 2013

Slicing green onions- you're probably better than I am at that job; you probably don't find yourself slicing through the stalk only to find that you haven't quite entirely sliced through the stalk. You probably aren't frustrated by the way the slimey onion layers sort of start uncurling on the cutting board.  I have better luck using scissors for the job, like this:

 Here are my hands, cutting green onions directly into the topping of the  Shrimp and grits. (Note the bonus lack of cutting board mess)  There are about 3 pairs of dollar store scissors in our kitchen for jobs like this- they're easy to throw in the dishwasher, and easy to replace if they're broken or misplaced.