For a short while, I was trying to decide between spring onion and cipollini (both cleverly suggested by fellow HOs) when referring to my kid. I went with spring onion. You can have cipollini if you want it. 
I tried to adapt Alison Roman’s coconut chickpea stew to my new slow cooker, which I bought at a deep discount last month at our local soon-to-close Williams-Sonoma store. I wanted to do slow cooker since I usually cook my beans from dried. I soaked my chickpeas overnight, sauteed all the aromatics on the stove and then added everything to the cooker. It just didn’t taste right mid-way through the cooking process. So I added more coconut milk (I had only added 1/2 the prescribed amount) and then finally a can of Rotel fire-roasted tomatoes. Served over red rice/farro mix. I dunno, it just wasn’t the flavor bomb I was hoping for but I will try again because I know it’s a dish that B and I would really enjoy.
I also attempted homemade pita, a la Smitten Kitchen to accompany the stew. I started the dough the same morning (rather than going overnight) but I thought 6 hours in the fridge followed by 1 hour or so at room temp would suffice. I don’t know what went wrong, but they didn’t really puff up and they had the consistency of underdone pizza dough. Spring onion liked them, though, so I wasn’t unhappy. Coincidentally, a friend who is an accomplished home baker, attempted sourdough pita 2 nights ago and she reported to me that hers turned out remarkably like mine. Must be something in the Boston water.
