Monday, March 27, 2006
Garlic is to Food as Art is to Life
As quoted by British Pete from my days teaching in Japan, garlic has a very important role when it comes to cooking. Good friends, good times, good conversation, good music, good literature, good movies, good food...that's what life's all about- being able to enjoy your time and spend it with people you care about.
We had a dinner party tonight and I was worried that our guests would be offended by my very liberal use of garlic. I love the stuff! I always use the excuse that garlic's good for your health, but in actuality, I just plain love cooking with it.
Tonight's menu included:
-shrimp cocktail
-baked salmon
-wild rice with mushrooms
-muslix salad with my homemade balsamic vinaigrette
-fruit salad
Our guests brought some lovely red wine, but like my mom, the tanin in the red wine makes me very drowsy and sometimes headachy.
Since I love garlic, here's a recipe for my balsamic vinaigrette that I hope you'll enjoy.
*1/2 c extra virgin olive oil
*1/2 c balsamic vinegar
*minced garlic (I tend to go a bit heavy on the stuff- like 3-4 cloves, but use your discretion and add only as much as you like)
*1 tbsp Dijon mustard
*1 tbsp honey
*salt and black pepper to taste
Mix all of the ingredients and use with any salad. This works extremely well with spinach salad and mandarin oranges or muslix salads.
We had a dinner party tonight and I was worried that our guests would be offended by my very liberal use of garlic. I love the stuff! I always use the excuse that garlic's good for your health, but in actuality, I just plain love cooking with it.
Tonight's menu included:
-shrimp cocktail
-baked salmon
-wild rice with mushrooms
-muslix salad with my homemade balsamic vinaigrette
-fruit salad
Our guests brought some lovely red wine, but like my mom, the tanin in the red wine makes me very drowsy and sometimes headachy.
Since I love garlic, here's a recipe for my balsamic vinaigrette that I hope you'll enjoy.
*1/2 c extra virgin olive oil
*1/2 c balsamic vinegar
*minced garlic (I tend to go a bit heavy on the stuff- like 3-4 cloves, but use your discretion and add only as much as you like)
*1 tbsp Dijon mustard
*1 tbsp honey
*salt and black pepper to taste
Mix all of the ingredients and use with any salad. This works extremely well with spinach salad and mandarin oranges or muslix salads.
Labels:
family,
food,
friends,
Island living,
recipes
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About the Blog Author
City girl moves to the country, falls in love, and marries a farmer. She tries to incorporate her city ways with her new country lifestyle and blogs to keep in touch with friends, family & students who live far, far away :) Can this city girl go country? Watch as she learns all sorts of exciting things about life on the farm and in a small rural community. *UPDATE* We are now parents! Our baby girl was born on Nov. 11, 2008 (at 28 weeks gestation- 12 weeks premature, but she's quite the trooper)!!!
3 comments:
The other night I asked Elisabeth out of the blue - If you had to give up garlic or onions for the rest of your life, which would you choose. It took a while but she chose correctly: Onions. Garlic, as far as I'm concerned is the most indispensible food there is.
Except for pizza.
:) LOL Garlic hands down. Funny you posted that, Stephen. For some reason I think of you and E whenever I think garlic! LOL I guess it's the wine, yummy food, music, artsy stuff, kewl dinner parties...they all go hand in hand with garlic, don't they? ;p Hmm..garlic and socializing sounds like an odd combination, but not really if everyone's eating it! LOL
I stand corrected. British Pete's quote (from my Fukuyama teaching days) was actually "Insanity is to Art as Garlic is to Food." (and yes, the letters in Art, Garlic and Food were capitalized purposefully, as per Pete)