Why Onions?

I am starting this blog to address all the many things I have been thinking about in the last three weeks since my father died. My dad, Georg Vihos, was a gifted artist, an incredible cook, and an all around vibrant and visionary human. He was a strong presence in my life and in the lives of many other creative people, and so it is hard to believe that he is not here on this physical plane any longer.

I have named my blog, “Frying the Onion,” because Dad once told me that whenever he felt lonely or out-of-sorts, he would grab an onion and fry it up. Soon, the smell would start wafting through the entire house, and this warm, comforting smell would take over his senses. Soon, he would begin to feel much better.

Onions seem to have this positive effect on people. I choose the onion as my avatar because it embodies all these appealing qualities:

Its smell as it is being fried is rich and satisfying
It adds good flavor to food
It is earthy in its skin, pearly when peeled
Its bold, hot, zesty nature takes shape underground
An onion reveals itself in layers
When cut open, it can make a person cry

Thus, the lowly onion is my perfect metaphor for the many things I want to explore here: ideas about life and death, sorrow and bliss, loss and abundance. In the days ahead, I plan to consider the artist’s life, the nature and purpose of poetry, the creative spark, the history of art, coincidence, agriculture, music, the natural world, food, possible evidence of the presence of angels, why it feels good to exercise, the art of parenting, and other physical and metaphysical conundrums. From time to time, I will share a recipe, and not only for dishes that include onions. I will generally avoid politics, though religion and philosophy will occasionally slip into the mix.

Let the frying begin, and may it nourish and comfort all who partake here.