Posted on 07/17/2008 1:16:29 PM PDT by nickcarraway
I have a recipe for 40 clove Spaghetti sauce. Wanna see it? LOL!
Food Ping to the Gardening List!!!!!!!!!!
3 pounds per year per capita???? Man-o-Man, my family of 3 must really being skewing those numbers because I go through nearly 3 pounds a MONTH.
You use ONLY 40 cloves?????
Of course when I make mine I use a 33 quart stockpot. LOL!
I’ve seen photos of the Wharf to Wharf. You wouldn’t catch me there on a bet.
But kudos to the wife for braving the crowds. Even if she doesn’t win, you should take her to the Mystery Spot. It definitely gets the brain working.
I put horseradish on my raw garlic....MMMMMMMMMMMMMMMMMM!
kudos to the wife for braving the crowds. Even if she doesnt win, you should take her to the Mystery Spot. It definitely gets the brain working.
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She goes with a few of her galfriends, she still has lots of energy, fine by me,, I call it ‘Time Off!’ as I slurk about the homestead... and tend the pup. :-)
Never been, its too hot in Gilroy!
But I do like the smell in the mornings when the wind is right.
Oooh, you’re sounding dangerously like ME. Heheheh.
I’m still trying to get over the aches I got last Saturday at the Mystery Spot. It’s a physical challenge.
Hubby informed me the veggie of the day for dinner would be garlic — he was right!!! Scallops in garlic sauce, clams with garlic, garlic butter for the plain clams.......
And I added some horseradish with mine as well :)
Garlic, baked in butter with some oregano and basil. Like a very flavorful potato that’s good for you.
Sounds like a wonderful man :-)
It’s just Hubby and me. I don’t need a 33 qt stockpot! LOL! : )
I’ll try it.
GARLIC -- SPEAKING TRUTH TO POWER
GARLIC -- THE OBAMA OF SPICES
ßudd, you gotta try it at least once.
Get there @ crack of dawn, hang out, eat some garlic-saturated stuff for breakfast before the crowds get there, check out the artsy/craftsy stuff, and get out by noon-1!
Any good Jewish cook in N.Y. could tell you about garlic in one breath. And if I had but one thing to flavor my foods it would be garlic, fresh and pungent.
When I was a girl we use to go to Ford’s Dept store in Watsonville, they had such a wonderful candy shop....to me as a girl.
Thanks for the ping ... interesting and informative article about the garlic imported from China, which I will now avoid like the plague. Reminds me to make some garlic jelly.
He is! He must be because he’s been putting up with me all these years :)
LOL!!! It’s just hubby, me, and our 10 year old daughter!!!
Don’t ask me why, as I do not come from a large family, but it seems I have always cooked in quantity. My attitude is that if it is going to take me a couple of hours to make tonight’s dinner, I might as well make enough to freeze for another night (or 2 or 3) when I don’t have the time or inclination to make it.
That 33 quart stockpot is also a seafood steamer and my canning pot. It has definitely earned the space it takes up under the kitchen table!
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