Tonight I cooked an onion. I do this almost every single night, but it’s still worth writing about because I love to do it–the whole process. I love choosing a big, round, firm onion–my onion–from the crate at Publix. The other onions in that crate have other destinies in other skillets, but I don’t envy them because I can’t imagine produce receiving a higher degree of loving attention anywhere else than in my kitchen. I love turning the front-right burner on to medium heat as I execute my patented “no-look” twisting refrigerator-door opening maneuver. This move is only possible in a cramped condominium kitchen, and only once you are intimately familiar with your surroundings. I don’t recommend it for beginners or away games. As…