I've had an abiding love for onions since I can remember first eating them, preferably red but whites and yellows are great, too. They're a favorite food and ingredient. I really like the design, because it's almost geometric though it's of an organic material, but it's mainly because I love the food. Always have, always will. I'm thinking of inner bicep as the location, since it's the first ink and I feel the urge to be somewhat inhibited. But I've also considered forearm and chest.
Raw onions in salads. Sauted onions before every breakfast meal. Roasted onions the way my papa cooks them (he's an amazing amateur chef who hails from Russia, so it's dill and garlic and onions everywhere). As for the hardy har onion dishes that I'm sure rd95 wants to hear about, I'll indulge him: onions and cream cheese (like little dipping scoops), onions and peanut butter, onions bitten into like an apple. Only one of these was on a dare.
Whenever I chop onions, I always pop in a few chopped pieces. Yes, I'm an ogre. Shrek: Ogres are like onions. Donkey: They stink? Shrek: Yes -- No! Donkey: Oh, they make you cry. Shrek: No. Donkey: Oh, you leave em out in the sun, they get all brown, start sproutin’ little white hairs. Shrek: No. Layers. Onions have layers. Ogres have layers. Onions have layers. You get it? We both have layers. Donkey: Oh, you both have layers. Oh. You know, not everybody like onions.
Um. They go really good with deli meats, especially bologna, ham, or turkey, and compliment mayo and lettuce really well. I'm not a fan of tomatoes, so I don't know how well the two go together. That said, they're absolute heaven with fish patty sandwiches, especially salmon or cod. Sadly, I've pretty much all but cut seafood out of my diet because I have a hard time reconciling eating food that comes from such an environmentally harmful industry. I haven't had a fish sandwich in over a year. Talking about it makes me want one. :( To give you some idea of what they taste like, my wife pickles red onions with red wine vinnegar, water, sugar, bay leaves, and regular pickling spices.
I've always wanted to get into pickeling, but I have an irrationally deep fear of botulism. I'll happily eat homemade pickles, but have a block about trying to do them myself. I miss out on so many good veggies from the farmer's market because I was too afraid to try and can them. Dented tin cans also sketch me out.