I thought it was a great article and I also was unaware of the stuff about the China imported garlic. I’ve known about the quantities of it being imported from there and watch labels like a hawk, but each new bit of info helps.
I need to make garlic jelly as well, I’m totally out and I love the stuff, plus I promised some to a FReeper FRiend! It’s just been too hot with no A/C in the kitchen :(
Thanks for the ping.
I had no idea we got most of our garlic from China. Sigh. How much longer until we find out they’ve been poisoning the garlic?
You’re right - it’s definitely too hot to do much cooking right now!
BTW - my cast came off last Wednesday and I am painting again! I am very happy to be getting back to normal.