Garlic

  “Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; GARLIC makes it good.” 

Alice May Brock

garlic

 People either love garlic or hate it.   Those who love it, I can very well relate to.   We know of its disadvantage — pungent smell — but the advantages are enormous.   The flavor it brings is so distinct.   I just realized that almost all of the meals I prepared always come with garlic — lots and lots of minced garlic.   No wonder I always come out of our kitchen smelling like… well you know, garlic.   But I’m so obsessed in using this ingredient that I get agitated when my supply’s running out!   And if you have to kiss or get close to someone after dinner, just brush your teeth, gargle or take a mint.  

Cooking

I love to eat.   And even if I don’t, I still need to eat.   So, when one’s hungry and going out to eat or calling for delivery is not an option, guess one has to cook.   So learn I did… and still learning.   And what joy it brings!   I’m especially happy if my husband enjoys the meal I prepared (for he’s my only food critic anyway) and yes, he always say its delicious.   What a sweetheart!