Big garlic. Yep, that’s right. It may sound strange, but
anyone who knows me knows that I LOVE garlic. It all started after living in
Spain for a while. My husband says that when I came back from Spain, I smelled
like a lovely head of garlic. Well, come to think of it, he didn’t use the word
lovely. But, anyhow, now he doesn’t know if I smell like garlic or not because
I’ve converted him to the wonderful world of garlic. So he probably smells like
a lovely head of garlic himself.
But, I digress. The issue at hand is the fact that individual
garlic cloves here are about a third of the size of American garlic cloves. I’m
sure the miraculous size of American garlic has something to do with some
genetically modified, hormone induced farming technique… you know, the kind of
thing that gives makers of Food Inc., nightmares
and will probably cause our children to be giants or have a third eye. But I’ve
gotta give it to the American garlic folks because, third eye or not, big
garlic is the best idea ever. Since our garlic here is a third of the size, it
means I spend triple the time peeling these infinitely smaller pieces of garlic
to get the same good, garlicky taste in my food. The whole affair is quite time
consuming, and rather annoying, and I actually think it might be affecting my
garlic consumption.
Oh, it’s the little things in life.
