spring is a tough time for garlic in the kitchen because those cloves really want to grow. until recently i always smashed my garlic, removed and discarded the green section, salted and smashed more. so i tried salvaging the little sprout in a shot glass with water. works great. these three are ready to go in the ground. the key to getting them to thrive...
the last day of march was cold, wet and windy outside. warm, festive, and neon inside as my son and his high school pals showed up with some interesting stuff from the grocery store...
my wife and i built our house. or maybe i should say 'are building' because i think it's been 5 years and there are still lots of little things left to be done. (never ask the owner/builder "is it done yet?" the proper question is "how is it going?") since we prepare and eat most meals at home the kitchen was the main design issue. the architect favored a smaller pantry and a greater great room. she was the napa valley transplant architect who kept confusing her vision of a wine country farm house with our more rural aesthetic. we eventually parted ways and my wife and i moved walls around until settling on a 8' x 12' pantry (and a smaller great room). it paid off big time...