stoutfellow (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
stoutfellow) wrote2008-05-18 05:52 pm
stoutfellow) wrote2008-05-18 05:52 pm
Entry tags:
Garlic
I like garlic. Unfortunately, I don't use it often enough. I'll buy a bulb for a particular recipe, use two or three cloves, and put it away. By the time I need more, the bulb will be merrily sprouting. So....
The chosen recipe for this week's dinners is a spaghetti variant. (The sauce is tomato-bacon, rather than tomato-beef.) It calls for garlic, of course. At Shop'n'Save, garlic is - or has usually been - kept in a little stand off to one side of the produce area. There was no garlic there. Hmmm... The onion stand? Nope. Maybe in the organic foods section? Nope. I gave up and asked one of the workers for help. "Excuse me. Where's the garlic?" He straightened up, started to turn and point, stopped, and looked at the stand he'd just been filling.
"Right here."
My ego is slightly salved by the fact that he had to think about it. We were both laughing as I walked away, garlic bulb in hand.
The chosen recipe for this week's dinners is a spaghetti variant. (The sauce is tomato-bacon, rather than tomato-beef.) It calls for garlic, of course. At Shop'n'Save, garlic is - or has usually been - kept in a little stand off to one side of the produce area. There was no garlic there. Hmmm... The onion stand? Nope. Maybe in the organic foods section? Nope. I gave up and asked one of the workers for help. "Excuse me. Where's the garlic?" He straightened up, started to turn and point, stopped, and looked at the stand he'd just been filling.
"Right here."
My ego is slightly salved by the fact that he had to think about it. We were both laughing as I walked away, garlic bulb in hand.
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May I suggest you invest in one of those jars of pre-chopped garlic in olive oil? It keeps for a long time, is always there when you need it, and being pre-chopped, it saves time, not to mention you no longer have to wash a knife and cutting board. And it tastes close enough to fresh that I can't tell the difference, even when using it on garlic bread, or as the sole seasoning in a plate of pasta.
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I love the stuff and go through enormous amounts every week: bulbs, powder AND jars of chopped.
Onions and shallots too. And scallions.
You have them and olive oil always on hand, you're always ready to make something good to eat. Especially if there's a bottle of wine around too.
I've even started having packages of dried mushrooms around too, for those times I don't have fresh ones. You must use fresh ones right away or else they -- are bad, er, aren't fresh any more.
Love, C.
Love, C.
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