Saturday, August 5, 2017

Minced Garlic

The garlic harvest is in, and i still have 4 dozen heads of last year's garlic that are starting to sprout. I'm rich in garlic, but what to do with it all?

One evening, after turning off the computer at 9:00 p.m., i peel all that garlic and throw it into the food processor. That makes a quart of minced garlic, which i cover in olive oil and store in the refrigerator. This jar of minced garlic will keep longer than the raw garlic, some heads of which had already turned brown.

We, ourselves, don't last forever. One writer-friend tells me that, at 80, she's forgetting many of the names she wants to write about in her memoir about back-to-the-land in the 1960s.

Now is the time to sprout your meditation practice or your own creativity. Don't wait. Life doesn't last forever.

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