garlic
Garlic, what is it about garlic that can make it such a special plant, not everyone likes it, but many do, and those of us who appreciate
its flavour, love to put it in almost everything we make for consumption. I myself like garlic, in Chinese cooking, it is almost a staple. When I keyed in garlic what I got was recipes of all kinds that use garlic. Garlic cheese bombs, rustic chicken with garlic gravy, roasted garlic, garlic rubbed roasted cabbage steaks, very impressive.
They all sound so tempting and so yummy, and I likely to try them, probably not. Over the years I have I freely admit, set in my ways, and although I enjoy what I cook and eat, food is not something I have a passion for, it is necessary in life, and therefore, I eat.
Many of my friends are “foodies” they love experimenting and trying something new, they chase the food trucks, all the rage now.. each truck a delight to the palate and the sensory senses.
Just the smell of fresh garlic is a savory moment.
If you are old school, and you crush your garlic on a wooden cutting board, (I use the Chinese traditional cleaver) when that aroma burst into the air, Wow!
Now to my husband who didn’t grow up with the smell of garlic or other seasonings and ingredients of Chinese cuisine, caught of guard, he can find it almost repulsive.
We are all different and unique, it comes up in our daily lives all the time.
Why do we have such issues with it, when it is on a grander scale.
Did you know that garlic is a good remedy to stop a persistent cough..
I admit when told of this, I was not really a believer.
I had a cough that wouldn’t go away. A friend said, “hey you gotta try garlic!” He told me to make a piece of dry toast, and put a fresh piece of garlic on it and eat it. Nothing else, only the crushed garlic and the dry toast. Unable to sleep because of the cough, I got up and out of sheer frustration with my situation, I made a piece of toast, minced the garlic with one wop of my palm on the cleaver… and … put it on the dry toast….. bit into the garlic and toast.
I had never eaten (to my knowledge) raw garlic (except the stems in a salad) talk about instant reaction in my mouth. It is strong, potent, and for good measure I’ll say again, strong. I persisted and ate it all…………. the cough went away. I think my beloved husband was ready to go too, the dogs didn’t mind, but even I held my breath… the moment passed, and so did the coughing.
You just never know until you try something.
PL Precept # 18 – Each Moment Is a Turning Point
Namaste – Oyashikiri
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