I made a discovery today: it was, for a few moments, scary: LOML and I were decanting the spicy concoction that we'd made yesterday, when we realised that the garlic cloves had changed. More precisely, they had turned a rather lovely shade of blue. Since we were planning on feeding friends soon after, and had intended to include some spicy goodness in it, we immediately turned to the net for information.
Fortunately, I happened upon this article, which reassured me, especially the use of the phrase "The garlic is still safe to eat". So, rest assured gentle readers (I know there are at least two of you): if I offer you spicy goodness, and it contained a rather lovely shade of blue garlic, I'm not attempting to emulate Lucretia Borgia, I am merely feeding you wonderful food!
Yours, relieved, and rather impressed by the beauty of the result,
N.
Fortunately, I happened upon this article, which reassured me, especially the use of the phrase "The garlic is still safe to eat". So, rest assured gentle readers (I know there are at least two of you): if I offer you spicy goodness, and it contained a rather lovely shade of blue garlic, I'm not attempting to emulate Lucretia Borgia, I am merely feeding you wonderful food!
Yours, relieved, and rather impressed by the beauty of the result,
N.
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