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Op-ed: Garlic, onions and olive oil (by Peter Children)

Only a fool would not eat garlic, for centuries it has been known to offer great benefits to your health.  It is served in the greatest restaurants in the world and is used by the greatest chef’s on earth.

In countries like France it is the mainstay in everyone’s diet, it is what defines “French Cuisine.”  Then there is Gilroy, California who along with hundreds of other cities across America  hold “Garlic Festival’s” each year.  On Google there are 891,000 listings regarding garlic festivals in this country.

To accurately use garlic you need both onions and olive oil.  The onions and olive oil need not be included in every instance but none the less they should be close at hand.  Onions and garlic are first cousins who along with olive oil create a “menage a trois” beyond compare…although I can think of a few in the past that could give it a good run for the money…but let’s not drift off track.

Garlic often creeps into some of the things I write about which creates an opening for idiots and other malcontents to run off at the mouth.  In doing so it only confirms the mendacity in their everyday life.  These are undoubtedly people who grew up eating “white sack” food for dinner.  Their mother would go through the drive up window and bring home a white sack and set it on the table, then everyone would eat.  Sound familiar?

Today parents need not cook at all; Hy-Vee East offers complete meals served hot ready to take home.  There is no longer a need for a real stove in your house…or a kitchen, or silverware if your eating out of a sack….

Peter Children

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