As we prepared dinner last night, Greg matter-of-factly asked a simple question, “Do you want garlic bread?” Silly question, I thought, and enthusiastically told him yes. As he typically does, he grabbed some fresh garlic, minced it up, popped it into a small pan with butter, slathered the delicious topping on some Italian bread and popped it under the broiler for a minute to give it a spectacular crunch.
As I reached for a piece with our pasta dish, it occurred to me that I have not blogged about how grateful I am for garlic … its powerful aroma, its incredible flavor, its amazing versatility … how could I have missed the opportunity to sing its praises?
This amazing cousin to onions, garlic is a staple in dishes around the world. It is so popular in some places that the idea of cooking without it is akin to cooking without salt. It’s so common that it can be found in the simplest of markets in unbelievable quantities.
There’s very little I cook that can’t be enhanced with garlic. I love to slice it or mince it and add it to soups, stews, pasta dishes, meats … really everything except maybe breakfast cereal. It even goes great in eggs!
If it’s true that garlic wards off evil spirits and vampires, then I’m sure Greg and I are safe. We eat it often enough that its health benefits are working their magic. Garlic is high in antioxidants and is said to help lower cholesterol, high blood pressure and even possibly prevent or delay Alzheimer’s. It boosts the immune system and has antibiotic properties according to many studies.
There’s a whole world out there just waiting to be explored. As the holidays approach and you think about your menu planning, don’t forget the garlic.
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