" I sautéed the onions in butter, relishing the smell. Once they were nice and translucent, I added the potatoes and let them brown, and then placed the lid over the top to steam them soft. Fat, heat, and root vegetables---I loved the smells they released, the shade of gold they turned, the universality of their appeal. "

― Hillary Manton Lodge , Reservations for Two (Two Blue Doors #2)