A vector art of garlic, peeled and unpeeled.
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A tangy and spicy salad dressing made with garlic, chipotle peppers, and lime juice that will give your favorite salad a kick.
Ingredients: 2 tablespoons chipotle peppers in adobo sauce, minced. 2 cloves garlic, minced. 2 tablespoons fresh lime juice. ¼ cup olive oil. 1 teaspoon honey. Salt and pepper to taste. Mixed greens or your favorite salad ingredients.
Instructions: Cut up the garlic and chipotle peppers and put them in a small bowl. Add the olive oil, honey, and fresh lime juice. Add the ingredients and mix them well with a whisk. Add pepper and salt to taste. Gather your favorite salad or mixed greens and toss them in a big bowl. Pour the Chipotle Garlic and Lime Vinaigrette over the salad and toss it around to cover it all. Serve right away and enjoy!
Prep Time: 10 minutes
Cook Time: 0 minutes
A week or so ago I was surpried to see a Leaf coming up in the strawberry beds. A strangely . . tulip-like leaf? I. hmm.
It has ignored the frosts and grows a bit on warm days. Still looks slightly like a tulip, but it hit me yesterday; I bought a clove of elephant garlic last fall. I planted garlic in with the strawberries once before
(look, I know - but I needed a spot with good soil that wouldn’t be tilled in the spring like the main veggie garden)
Possibly - I planted the elephant garlic there and forgot completely about it? Makes more sense in an Occam’s Razor kinda way that, say, tulip-bulb-burying squirrels.
It’ll take a few months to test this theorem, but for now it’s my best guess.
Depending on where you are wild garlic might be in season! I just made some wild garlic pesto this morning and its freaking incredible! The recipe I followed was from Rosie Steer’s “Slow Seasons” and it’s really good so I’ll give a loose transcription (below cut):
[[MORE]]ingredients:
200g wild garlic
50-75g nuts (toasted pine nuts are classic but they’re expensive, I used walnuts leftover from christmas)
50g Parmesan/hard cheese (optional)
olive oil
juice of ½ a lemon
method:
This linguine with garlic chili peanut sauce is a delicious and flavorful vegan dish that combines the richness of peanut butter with the heat of chili flakes. It’s easy to make and perfect for a quick weeknight dinner.
Ingredients: 200g linguine pasta. 3 cloves garlic, minced. 2 tbsp peanut butter. 1 tbsp soy sauce. 1 tbsp maple syrup. 1 tbsp rice vinegar. 1 tsp chili flakes. ¼ cup water. 2 tbsp chopped peanuts. 2 tbsp chopped green onions.
Instructions: Cook linguine pasta according to package instructions until al dente. Drain and set aside. In a small saucepan, heat a bit of oil over medium heat. Add minced garlic and saut until fragrant. Add peanut butter, soy sauce, maple syrup, rice vinegar, chili flakes, and water to the saucepan. Stir until well combined and heated through. Add the cooked linguine pasta to the saucepan and toss until the pasta is evenly coated with the sauce. Serve the linguine with garlic chili peanut sauce topped with chopped peanuts and green onions.
Prep Time: 10 minutes
Cook Time: 10 minutes
Recipe: Baked Garlic Lemon Shrimp
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Craving a light and flavorful meal? Try Baked Garlic Lemon Shrimp for a refreshing dish that’s quick and healthy. Discover the recipe now!
I just learnt about garlic paste. It is life changing. Never has garlic bread been so accessible
Stuffed Leg of Lamb ~ Think Easter!
This Stuffed Leg of Lamb recipe is a show stopping centerpiece for any special occasion. A butterflied leg of lamb is filled with a flavorful mixture of spinach, sun-dried tomatoes, and feta cheese, then rolled and roasted to tender perfection. The result is a succulent and savory dish that will impress your guests.
For his recipe, please go to:
Stuffed Leg of Lamb ~ Think Easter!
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Abstract
Due to the low supply and high demand for garlic in the Philippines, sudden price spikes occur to the detriment of consumers since garlic is a major condiment used in the households. The average yield per hectare in the country is significantly lower than in other countries, hence, there is an urgent need to improve the growth and yield of garlic through the use of plant performance…
Worldbuilding should have layers, like an ogre. Or an onion. Worldbuilding, in fact, should have onions. Or onion relatives.
[[MORE]]Long story short: Nothing unites, and divides, the human race like food. We all love the Tasty. We may disagree on what tasty is, the pineapple on pizza wars will never die, but it’s a rare human who won’t go at least a few minutes out of their way for a treat. Sugar has made trade routes, wars have been fought over spice islands, and people around the world adopted hot chilies so fast there are Korean scholars who argue that the plant is totally native to the Korean peninsula, instead of showing up suspiciously soon after Toyotomi Hideyoshi’s invasions of 1592-1598.
(Korean biologists: Please stop, we can DNA trace these guys to… never mind, you don’t want to know.)
Humans relate to food. So one way you can give readers some relatable worldbuilding is to toss in some local flavor. Literally. Consider the climate and continent your setting is on (or is like, if it’s fantastical). And go hunting for some localized dishes and spices. For example, the onion relatives, alliums.
Alliums are all over the place. At least a dozen species are important crops, and far more are edible. You’re probably familiar with garlic, onions, and chives. But how about leeks, Allium ampeloprasum, tongue-in-cheek known as the national flower of Wales? Or field garlic (A. vireale), a white or pink-flowered wild allium with tiny bulblets on a stalk, found and eaten across eastern North America? Or the Siberian onion, A. ochotense, wide green leaves that look more like a potted flower than a vegetable, known in China as shancong, in Korea as sanmaneul, and in Japan as gyouja ninniku, one of the most valuable sansai (wild-harvested vegetables). There are swarms of edible alliums, one for almost anywhere you want to evoke.
The advantage here is the But Not Too Foreign trope in action. You get to introduce a strange plant, evidence for your readers of a fantastic location. But it has familiar tastes and smells, letting them imagine it, and solidifying that part of your world in their minds. Like dropping a crystal in a super-saturated solution, adding that bit of plausibility makes your whole story feel more real.
So you can have your character served a pale cooked grain with grilled “three-layer meat” wrapped in a wide green leaf, and taste fatty pork, garlic, and a light jasmine flavor “something like rice”. It’s a real dish, and if not a familiar one, one you can easily imagine.
Worldbuilding can be hard. Let taste do some of the heavy lifting for you!
i needed this custom image for a certain context so i quickly made it and honestly its kinda beautiful….
i don’t think you understand how much I fucking love garlic.
I NEED to eat raw garlic daily, and I LOVE to eat pickled garlic, and honeyed garlic, and fried garlic, and garlic garlic, and garlic powder and-
I JUST LOVE GARLIC!!!!!!!! EHEHEHEH
pleas. Please give me garlic now. I fucking need it. Pleaseeeeeee please please
