It was nice to chop my garlic today while listening to music. It feels like a needed pause. And the garlic? I've had little opportunity to cook, so it is incredible informative to actually peel it. I'm cooking only with culls -these are bulbs that I have found to have one dried clove or the occasional rotted clove that I take out of the marketable supply. There's been several this season thanks to a very wet May and incredibly dry air this summer.
This afternoon these two turkey thighs, stuffed to the hilt with garlic, rosemary and others will be grilled at my friend Mark's place. It will be alongside several other meats brought by others.
Looking forward.
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