Who would have ever thought spring onions could sting so much?

I figured that chopping spring onions would hurt less than chopping regular onions since they're smaller. How wrong I was. Anyway, it was all part of my pasta sauce experiment, part 2. Today I decided I'd try to get a Venetian style sauce going. I used spring onions instead of regular onions because I like them better, skipped the garlic (added a bit of garlic salt instead), and added parsley and vinegar to the mix. I also added a few more tomatoes. It was totally improvised once it had started cooking. At one point I thought I had added too much vinegar. To my surprise, it tasted quite good. I can't believe it didn't turn out terrible. This makes it two in a row now, which is starting to scare me. However, I'm glad that I finally discovered how to finely chop onions.

Tomorrow, I head off to Sydney to do various stuff. First and foremost is my interview with the US consulate for my B1/B2 visa. I hope it doesn't take too long and goes smoothly. I can't really see why it wouldn't. The rest of the day shall be spent buying CDs and DVDs and whatnot. Hopefully I don't splurge too much. I plan to purchase some of the classics like Dark Side of the Moon by Pink Floyd and Quadrophenia by The Who. I'll also have a slight intermezzo at the Belgian Beer Cafe during lunchtime, provided I can get some other people to join me. It's looking like the day will end with an early Father's Day dinner.