Skip to main content

Love this.....


Not only do I love eating it, I also love to have a string or two of garlic (ail in French) hanging in the kitchen.

Do you like garlic?



A très bientôt ,je l'espère !
L x



Comments

  1. Love garlic! I never hang them, though; do they keep better that way?

    ReplyDelete
  2. Oh yes, I love garlic! I like to put it in anything not sweet. I'm growing it this year so hopefully I'll have enough for a lovely plait :)

    ReplyDelete
  3. I love it. I feel bereft without a head or two in my pantry. I don't care about the odour or the so called garlic breath I just can't live without it. In fact an ex PM of Australia used to say he didn't get a cold for a 10 years because he took garlic tablets. I prefer it in food though..

    ReplyDelete
  4. In my kitchen never without garlic...Italians love it!
    kisses

    ReplyDelete
  5. LOVE it!! Here in Brazil it is usual having bread with garlic sauce along with the barbecue. Scrumptious!!! Délicieux!!!!!!!! Au revoir. Bela.

    ReplyDelete
  6. Pour la cuisine espagnole il est aussi indispensable et si décoratif, j'aussi l'ai toujours comme deco.
    Belle journée,
    Cecilia

    ReplyDelete
  7. why yes I do! yours look great hanging like that......
    btw: that brocante tote bag - reminds me of something cabbages and roses would sell.....it's very unique but timeless!

    ReplyDelete
  8. this is a really pretty way to keep garlic- especially if your kitchen/house is a bit more rustic.

    you also never have to worry about vampires showing up this way... :)

    www.aspiringkennedy.com

    ReplyDelete
  9. I love garlic!!! On a bruschetta with fresh tomato and basil...that's so yummy!!!

    Hugs!
    Mara

    ReplyDelete
  10. I just found your Blog on Draffin Bears, how delightful it all is here :) Catherine x

    ReplyDelete
  11. Garlic is great ;-) steamed in de oven..between a few onions yummie

    ReplyDelete
  12. me too! it reminds me of other times and my parents house!
    Rosa

    ReplyDelete
  13. I rarely cook without it. I love roasting whole cloves with bell peppers, red onions and courgettes and serving them with grilled chicken. Add a nice glass of wine and some french bread....heaven.

    ReplyDelete
  14. love garlic! and love when it's braided and hanging, remains me of my grandma. she always made braids of garlic and onion from her vegetable garden.

    ReplyDelete
  15. my garlic will be ready in the fall and I can braid it then! this looks so lovely!!

    ReplyDelete
  16. Love it! With a passion!
    Have several bulbs of gorgeous purple, milder tasting spring garlic sitting on the counter and another braid hanging on the wall.

    ReplyDelete
  17. We had a huge crop of garlic this year but I must say it didn't look this good - it's stored in a dark corner of the barn. You've certainly inspired me for next year! Hope you have a lovely weekend. Leigh

    ReplyDelete
  18. Hi Leeann,

    I love garlic too and often have a string of fresh garlic hanging in the kitchen.
    I have just been reading a Gardening website and the shortest day, 21st of June is when you need to plant your garlic.

    Have a great weekend
    Hugs
    Carolyn

    ReplyDelete
  19. Breakfast is the only meal I don't use garlic, but give me time & I'll find a way to include it in fruit & yoghurt!
    Millie ^_^

    ReplyDelete
  20. so much so, that I have seven raised beds of garlic getting close to harvest! The taste difference is amazing!

    ReplyDelete
  21. GARLIC - Gaelic I LOVE them both!!!
    Sorry I couldn't resist!

    I add it to almost everything.
    And now I grate it in at the very end of cooking which gives a wonderful flavour.

    A natural antibiotic too.
    YES, hang it in the cuisine too!

    ReplyDelete

Post a Comment

Popular posts from this blog

French food Friday...Honey Lavender Icecream

I first tried this in Provence and loved the combination of the lavender and the honey.

For those of you that have seen the movie it's complicated you will recall that Merryl Streep made it for Steve Martin and it really looked great.


By using honey as opposed to sugar you end up with icecream that is deliciously creamy and the smoothest ice cream you've ever tasted.


Be warned, though - there is a caveat...this ice cream will not freeze as well as homemade ice cream usually does. For those of you who like your ice cream hard freeze the ice cream overnight to make it scoopable, instead of the standard two to three hours after churning



Ingredients:


1/2 cup honey
1/4 cup dried lavender
4 egg yolks
2 cups milk
1 cup heavy cream

Method:

1. Bring the milk, cream, honey, and lavender to a gentle boil in a saucepan over medium-high heat.

2. Remove from the heat and let steep for 10-15 minutes. Strain and let cool a bit.

3.In a separate medium bowl, beat the egg yolks, then gradually add som…

a good idea..

{fabulous shop in St Emilion, photo taken by moi}
Bonjour from a sunny but chilly SW France,

Hope that you had a nice weekend. We spent yesterday afternoon at a furniture auction but I will tell you more about that later in the week.

Last weekend we bought a lot of wine cases as we thought that they would make good storage, as shown in the photo above.

I particularly liked the idea of making a set of drawers with them or perhaps even a serving tray like this.

{photo from here}
We have quite a few boxes and wine box ends so any ideas that you have would be gratefully received...
Mille mercis et bonne semaine a tous.....

Leeann x

French Food Friday.....

This week we are taking a break from the skinny theme, and indulging in some healthy pears with some also very healthy chocolate....


About Poires Belle Hélène

This classic French recipe were invented Paris in the 19th century and were named after an opera by Offenbach. What a romantic introduction for this French dessert par excellence, a true classic, found in at least half of the restaurants of the Hexagone. It only takes a few minutes to assemble this dish if you use ready-made ingredients; it is actually not much longer to prepare half of them from scratch (the poached pears and the melted chocolate). You can even make crème Chantilly and toasted flaked almonds for a deluxe version on very special occasions.

About Poires William liqueur

A pear flavoured liqueur. Liqueur is a class of spirit that is usually sweet and often served after dinner. It is produced by either mixing or redistilling spirits with natural ingredients such as fruits, plants, flowers, or chocolate. Sugar must be at…