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in my ongoing quest to figure out how to add garlic to every meal
my garlic bagel has figured out how to properly complement my coffee (yes on its own). they are both bitter. they both are delicious. they both go well with hatred.
i knew breakfast was going to be my largest hurdle before dessert (no a tub of toum does not count as dessert we are civilized. we need two tubs).
Alright, I got my nagging guilt. What was the result of the garlic coffee?
i slept through my alarm. gotta try again tomorrow. although today's food experiment (replace mayonnaise with labne in secret family artichoke dip (1 part labne 1 part parmesan 1 part canned artichoke (drain), mix in food processor, cook 20 minutes at 350) that i suck at keeping secret) was a rousing success. it now uses labne and i have excuses to eat more cheese
I also have a secret family salad recipe that I suck at keeping secret (a tub, bag, or chopped head of butter lettuce, chopped green onions (1 stick), put in salad mixing bowl. Sprinkle sea salt (or kosher salt) & garlic powder (eyeballed, enough for a couple pinches of both), toss. Put on Olive Oil (make sure it is high quality olive oil, VERY Important), enough to coat the top. toss, then sprinkle apple cider vinegar on top, less than the olive oil but cover enough ground, not too much, then toss. (Optional) put like 1/4th of a second of full faucet tap water in, then toss. Wait 10 minutes, then serve. You will never complain about eating salad again.)
okay the secret there i think is the butter lettuce maybe? i have never been sad with the butter lettuce.
It's really the Olive Oil. My mom would go to the Croatian villages and obtain them there in empty duct taped water bottles. Then bring it overseas back to America.
when you start using really good, fresh ingredients the meal starts to sing.
Even if you use cheap Olive Oil, Romain lettuce, and table salt and no green onions, it is still a really good salad compared to what most Americans would call a salad
you're preaching to the choir here. i like to make my own vinaigrettes too
I was about to say, I think your secret recipe is a vinaigrette. I don't use garlic powder in mine, but I might try it.
I sometimes substitute melted butter for the olive oil, and stir a teaspoon of sugar into it.