>>13663461what about them?
well what can u do. severity changes drastically depending on the on, so green onion for example is totally fine and white i can just eat around but red or shallots are the big problem.
if i'm cooking i can always just replace with green on or garlic so it's fine. only really an issue when eating out at a place that puts red onion in everything
>>13663480word
>>13663485i paid attention just now when he mentioned it
>>13663714i did notice that my early rising was the first thing to go
historically speaking that doesn't seem terribly unlikely
