I should have been Italian. I love garlic. (I don’t love tomato-y stuff though, I like white sauce–with garlic.) So. Tonight I was frying some hamburger, and I grabbed the garlic–first ingredient!–out of the cupboard, and since I always keep it in a certain way, I was confident…I opened the “sprinkle” flappy thing on the lid, the flappy thing that was further away from me (you know, just right), and started shaking garlic all over the hamburger. That’s what happened–theoretically!
In reality, I had opened the “dump” side of the lid, and I was dumping garlic over the meat. AAHH!! See, since I cook, I always keep the spices in the cupboard in a certain order, with the “sprinkle” flappy side of the lid conveniently where I need it. Unfortunately, sometimes people do not leave it how I do!
(Mom, don’t look at this next part.)
Soo, I figured hey, I’ll just strain it and get all the garlic out. People, water may go through colander’s holes, but garlic doesn’t! Instead it coated the meat even further. And since water goes out colander holes, I rinsed the meat. That seemed to get some off.
Then I put it all back in the pan and on the stove, turned the burner on, and came in here (only a few feet away from the stove) to write about it. After a while, I didn’t hear anything and didn’t smell anything cooking. I go in there and guess what? I had turned on the wrong burner. Good grief.
Anyway. I thought somebody might be amused by the story.
And I’m sure it’ll be good! After all, is there such thing as too much garlic?
You know what is strange? What it... 