Date:   1/21/2007 10:45:04 PM ( 18 y ago)
Hits:   1,565
URL:   https://www.curezone.org/forums/fm.asp?i=816901

I slice off the bit of hard end, put clove, or cloves, on my cutting board and flatten it/them with the flat side of a broad knife.

This splits the skins so they may be easily pinched off.

I very much miss my mayo in sandwiches, so this is now my recipe...

On my favorite good bread, sliced thinish, I sprinkle on some olive oil, putting two fingers over the opening to control the flow. (I'm mostly the only one to use that green bottle of extra-virgin.)

Then I lightly salt both pieces.

I may spread on a coat of sour cream.

Then I sprinkle on one side, a light layer of chopped garlic, and one of onion slivers.

Then I add my filling...a pile of thin sliced cucumber; avocado slices; tomato slices; egg; whatever.

I close, and enjoy.

The garlic becomes simply 'round' in flavor. It doesn't particularly stand out, when you are used to it.

I also toss a clove of garlic, chopped, into a huge salad...often with some hot, cooked vegetables which cause the greens to 'wilt' slightly. Top with o.o. or mixed good oils, and a little sprinkle of lemon or lime juice, good salt.

Chopped garlic goes well in steamed or baked potatoes. I always mash them with butter on my plate, anyway...when I am home.

One man used to have a mashed clove of garlic in hot milk before bed, if he felt a cold coming on, but he was a big smelly man, anyway...and told dirty jokes to anyone in public that he could get to listen. He-he.

I hear that eating anything dark green and leafy, at the same time as garlic, cleans the breath. It's the chorophyll, they say.

Still, I may use only half of a clove at a time...depending on what I want at the moment.

Enjoy!

Fledgling
 

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