Entertaining your Family: Homemade Shortcakes with Drunken Strawberries

This weekend for me was all about strawberry shortcake. I came upon it kind of accidentally actually - basically a result of buying too much fruit at the grocery store earlier this week, and realizing that it would be difficult for my daughter and I to consume 2 pineapples, 5 bananas, 6 apples, a large bag of grapes, about a dozen kiwis, and a whole large flat of strawberries before some of it started to go south on me (though I must say the grapes are long gone, and we've made a serious dent in the second pineapple already, so we aren't doing that bad!).

Anyway, when friends invited me for dinner this weekend, I figured that this was a good time to offer to bring a dessert, and strawberry shortcakes immediately came to mind. I've been meaning to come up with my own shortcake recipe for ages now, and with several fresh smelling strawberries consuming my senses at every turn, I decided this was the weekend. Unfortunately though, my husband is out of town - with the camera - so I couldn't document my progress (hence the borrowed picture witch I got from here).

So, onto the shortcakes. I looked at SEVERAL recipes before my first attempt, as I had a few stipulations. One, I didn't want to have to use buttermilk in my recipe. I didn't have any, and I was in no mood to a) go to the store to get some, and b) fuss about with vinegar and what have you to make my own. I wanted this recipe to be as approachable as possible, and buttermilk just isn't something people have on hand every day. The other thing I wanted was for the batter to be tasty, but not too sweet. I planned on adding sugar and booze to my strawberries, topping them with sweetened whipped cream, and dusting the whole lot with icing sugar. That's sweet enough. The shortcake I envisioned was going to be pillowy and soft, but not overpowering to the point that it would take away from the star ingredient (hello, strawberries!).

So, my first attempt was not good. The biscuits didn't rise properly, they had no colour whatsoever, and they were pretty much tasteless. Nope, simply would not do. Batch number two on the other hand...

Here is the recipe:

Shortcakes:
2 cups flour
2 1/2 tablespoons sugar
1 1/2 tablespoons baking powder
pinch of salt (if your butter is salted), or 1/8 of a teaspoon if it is not
1/2 cup (1 stick) very cold butter, cut into small pieces
zest of half a lemon
3/4 cup milk
2 tablespoon heaving cream (or 1 beaten egg mixed with a little milk) for brushing

Preheat oven to 400F. Line a baking sheet with parchment paper, set aside. Combine flour, sugar and salt in a food processor. Add the butter. Pulse mixture 5 or 6 times until the mixture reassembles a coarse meal (there should be little lumps of butter throughout) do not over mix. Add lemon zest and milk and pulse 3 or 4 more times until mixture just starts to come together into a ball.

Divide the dough into 6 equal portions and drop on prepared baking sheet. Lightly pat the dough into rounds, 3 to 3 1/2 inches in diameter and lightly brush the tops with the cream or egg mixture.

Bake the shortcakes in the center of the oven for 20 minutes or until golden brown. Cool on a wire rack.

For the strawberries, I borrowed a topping from another recipe. Jazzing them up with a little booze just makes the dessert more elegant!

Drunken Strawberries:
2 pounds of strawberries, washed, hulled and quartered
2 - 3 tablespoons of Grand Marnier or Cointreau
2 tablespoons sugar
1 tablespoon fresh lemon juice

Combine all ingredients in a bowl, cover and refrigerate for at least 2 hours.

To serve the shortcakes:
Cut the top 1/3 portion off the shortcake, set aside. Place bottom piece on a serving plate and top with about a cup of the strawberry mixture. Dollop with whipped cream, and place the "lid" back on the top. Garnish with an extra dollop of whipped cream (if desired) some additional strawberries and good dusting of icing sugar. Serve.

It was good...really good. Well worth the fact that I had to make them twice (and I'll most definitely be making them again...soon).

Tip: Perfect can be Ugly

I know this is a strange concept...perfection as unappealing, but you know what? Sometimes it is. Maybe not perfection in and of itself, but the stress and unrealistic ambitions we often put on ourselves when trying to accomplish certain things in our life, especially when it comes to cooking.

Here's what I think: It doesn't have to be perfect. Now, I'm not talking about that careless "good enough" attitude that some people have, leaving things that should be done properly done only halfway making it really, in essence, not "good enough". The chicken does need to be cooked, and the seafood probably shouldn't be served raw, but that's not what I'm talking about here.

What I am referring to is the social stigma that seems to equate "perfect" with being "good". Like the fashion magazines that make us feel like we should look thin and have perfect hair, teeth, makeup, abs, and of course flawless complexion, cookbooks and magazines often set recipes as unattainable or impossible to execute just by how good they look. The pressures of social media and this unrealistic view that everything "has to be perfect" has seeped into just about every aspect of our lives - and cooking has become just one more thing that we need to do "perfectly" in order for it to be of any value. Somewhere the true passion for cooking and what it actually means has been lost. It's not about the perfect garnish or glaze, airbrushing or photoshop, it's about making a meal for your family and taking pride in what you serve. It's not about being perfect or flawless, or looking just like the picture, it's about fresh ingredients and about nurturing your family - mind, body, and soul. In fact, your dish may need a little more salt, a little less garlic, or a touch more sugar. Half of the cake may still be stuck to the bottom of the pan, the sauce on the pasta may be a touch too thin, or the salad wilted ever so slightly because it was tossed too soon with the dressing. It doesn't matter. Really. This is how we learn, and this is how we all become better cooks. And it's still going to taste good. Trust me.

My advice: Just cook. It doesn't have to be perfect, it just has to be honest food. Fresh ingredients, simple cooking methods, basic food knowledge, and a whole lot of love. That's all it takes. People will never know what it was "supposed" to look like, and quite frankly they'll be so happy to be treated to a freshly cooked meal they really won't care. So don't stress over your next dinner party, backyard BBQ, or get all worried about trying out a new recipe. Just do the best you can, and if it doesn't look like the picture, so what? It's just a picture, and they too probably made a few mistakes to get there.

Entertaining Your Family: Smoothies! (Maman and Gourmand Smoothie/Shake Recipe Contest!)

So, fruit shakes are a "thing" right now. You can find them just about anywhere from a smoothie bar at a gym, to a large chain located in the local mall. They'll also blend just about anything you wish to mix with fruit and yogurt (protein powder, vitamins, grass-looking stuff - you name it). They'll also charge you. Alot.

Now these places are fantastic when you are on the go and need a snack that's not either full of sugar or deep fried. But, you can also make them yourself (and take them with you if you like when you are on the go) and it's easier than you think! We've been making fruit smoothies in our house for years, and ever since my daughter got into them when she was about a year old (she's almost two now), we've been making them several times a week at least. So, when I learned about a contest a fellow food blogger was hosting calling out for the best smoothie recipe, I figured this was perfect for me. I've gone through many "variations" of our smoothie recipe over the last few years, and I now figure I've got a pretty good one nailed (but of course...you be the judge). Below is the recipe and my tricks for the best ever smoothie. Then, starting May 11th, be sure to vote HERE if you like it...which you will...in fact you'll wonder how those "smoothie spots" even stay in business now that you (and I) are by far the ultimate smoothie makers!

So first off, here are the ingredients:

Pretty basic stuff, in a blender I add about a handful of ice, one banana, some juice, some frozen fruit, about a cup or so of yogurt, and some ground flax seed (shhh...don't tell anybody and they won't notice, trust me!)

But look a little closer, because the secret to the best smoothie is in this picture...I'm not sure if Oasis is purely Canadian or if it's available everywhere, but it is FANTASTIC stuff. A very dark, rich, fruit juice made from dark super fruits such as pomegranates, blueberries, and blackberries. Extremely high in antioxidants, vitamin C, and flavour, and extremely low in sugar and additives (actually there isn't any). On it's own it's not overly sweet, and taste like it's straight from the fruit itself. It's a little pricey (about $4 for this container), but totally worth it in my mind. Why? Well, because of this juice, I get all the nutrition and goodness from the dark berry fruit without all the little annoying pips! Yup, no seeds in this smoothie! To me this is huge. Smoothies of years past were chalk full of blueberries, raspberries, blackberries - super delicious and healthy no doubt, but I was picking seeds out of my teeth until lunch...at least. Not to mention it's totally not cool going into a business meeting with bits of raspberry stuck in your teeth. Now we use this as our juice base along with frozen mixed fruit (usually peaches, melons, pineapple, etc...) instead of berries. The result is an amazing smoothie. Truly. Just about every fruit you can imagine (and just about every vitamin too) in a deliciously smooth and silky texture. We love it. You will too.

Here's the exact recipe:

Party Designers Super Smooth and Healthy Fruit Smoothie
1 handful ice
1 large banana
1 cup yogurt (any kind will do - we use organic vanilla quite often)
2 - 3 cups frozen mixed fruit
1 tsp ground flax seed (optional)
2 - 3 cups good quality berry juice (such as Oasis Antioxia)

Combine all ingredients in blender and blend until smooth. Start with about 2 cups of juice and add additional juice to desired consistency.

Makes about 5 -6 cups.

I didn't get a photo of the the finished product in the blender. These are so good that once my daughter hears that blender going, there isn't much time for foolin' around. But I did snap this...
And this... (that's a smile by the way - trust me - she drank the whole thing!). And, I also snapped this...my broken and cracked blender:Did I fail to mention that the winner of this contest will get a new blender? Well, um, they will. This one http://www.myhealthmaster.com/. And well, um, I need one. Bad. My daughter does too for that matter!

Win or lose of course I still think this is a great recipe that you and your family will really enjoy, so I still encourage you to make it, but I also encourage you to vote (for me) HERE!

Entertaining your Family: Tomato Sauce

Now that you have all that freshly grated fantastic Parmigiano Reggiano at your disposal, I figured it would be quite logical of me to post about how you can also give up that pre-bottled pasta sauce and make your own - and it too will cost you less money! Though it may seem quick and convenient to buy one of those jars (and how can you miss them, what are there about 50 varieties now?), I am here to tell you that making your own can be just as easy (and just as quick and convenient). It is also extremely easy to customize the flavours of each sauce to your liking, or to your particular mood, or to whatever ingredients you have on hand! Can it really get much better than that? YES! I'm going to give you 3 of my favorite "go-to" sauces that you can use any day of the week - even tonight - because I can almost guarantee you have all the ingredients in your house right now for at least one of these recipes!

It all starts, of course, with the humble tomato. This pictures is taken from a website that talks about San Marzano tomatoes (as well as the health benefits of tomatoes in general, so be sure to check it out HERE). San Marzano's have a reputation among many cooks (and Italians alike) as being the best tomato for a pasta sauce. And though I do buy them when I happen to be in a speciality shop, I'm not going to tell you that it's a necessity for good sauce (not to mention I can almost guarantee that the stuff in those jars we are trying desperately to steer away from do not contain one single San Marzano tomato). But, you do need tomatoes, of some sort or another. Most common for me is a regular old tin of whole tomatoes. I happen to like a smooth sauce, so I give the contents a quick whirl in the food processor before I use them, but mashing them with a fork or the back of spoon for a more textured sauce also works well. I've also been known to use vine-ripened tomatoes (when in season) for my sauces. If that's what you choose as your base, it's a good idea to blanch them, and then remove the skin. If you don't even want to go to that amount of trouble, but still like the idea of fresh tomatoes, try cherry tomatoes or grape tomatoes. They'll pop and release their juices, but the skin won't be as much of an issue. Basically, choose whatever kind of tomatoes are easily available to you and require the least amount of effort!

So, the recipes:

1. Simply Delicious

This is as simple as it gets, but it will blow you away at how tasty it is!

2 tbsp good quality olive oil

2 gloves of garlic, finely sliced

1 tsp crushed red pepper flakes

1 can (28oz) tomatoes (with their juice)

salt and pepper to taste

Heat the oil in a large saute pan. Add garlic and red pepper flakes and cook gently until garlic just begins to brown. Add tomatoes. Allow to simmer for about 15 minutes just until the sauce starts to thicken slightly. Season with salt and pepper, and serve.

Add-Ins: I use this recipe quite often as a base for a pesto/tomato sauce. After the sauce has simmered, I add in about a cup of pesto. Alternately, you could simply add a cup of fresh basil for fresher flavour.

Serving Suggestions: Of course, this sauce is great on it's own with spaghetti, but we find it's a perfect pairing with tortellini and grilled Italian sausages - in fact, I served it during a dinner party once (Andra if you're out there say all those great things you did that night at dinner!!).

2. Tomato Sauce with White Wine

Browning onions and tomato paste give this sauce a little more depth of flavour. It also shows a recipe using vine-ripened tomatoes, but you can always substitute canned...it won't make a difference!

2 tablespoons olive oil
1/2 onion, finely chopped
4 gloves garlic
1 can tomato paste
3/4 cup white wine
3 vine ripened tomatoes, blanched, and finely chopped
1/2 cup fresh basil leaves, chopped

Heat olive in a medium size saucepan over medium high heat. Add onion and garlic and cook until onions are just starting to brown. Add tomato paste, and cook for 2 minutes. Deglaze the pan with the white wine, scrapping any brown bits. Add tomatoes and half the basil, season with salt and pepper, and bring to a simmer. Let cook, uncovered, on medium-low heat for 30 minutes, or until mixture starts to thicken. Add remaining basil as well as salt and pepper to taste, and serve.

Add-Ins: This is the base I use for my red clam sauce. I live in Calgary, so fresh clams are not always at my fingertips so I use canned quite often. Simply add 1 can of clams (with juice) after tomato sauce has simmered, and cook for an additional 10 minutes (just until clams are heated through). Then add the remaining basil and season with S&P.

Serving Suggestions: When making this into a clam sauce, the logical choice is linguine, but this sauce is pretty rich and delicious on it's own. Serve with penne or any kind of short pasta!

3. Veggie Tomato Sauce

Don't tell the kids, but this sauce is packed with carrots and zucchini! They'll never notice though...trust me!

2 tbsp olive oil

1 onion, grated

2 large cloves garlic, grated

1 zucchini, grated

1 carrot, grated

1 can (28oz) crushed tomatoes

1/2 cup red wine

1 tsp Italian seasoning

salt and pepper

Heat olive oil in medium sized saucepan. Add onion and garlic and cook until soft. Add zucchini and carrot, and allow to cook a few more minutes. Add tomatoes, wine and seasoning, and allow to simmer for 45 minutes to an hour. Season with salt and pepper and serve.

Add-Ins: Use a mixture of any vegetables you have on hand. Red peppers also work well. The trick is to grate the vegetables (any large-grate cheese grater will do). This will allow them to melt away during the long simmering time and make them virtually unnoticeable!

Serving Suggestions: This is perfect as is with a good mound of spaghetti.

Finally, I have one last suggestion for the perfect pasta dish. One thing I always do before adding the sauce to the pasta is that I dress the hot noodles with a nob of butter, a handful of Parmesan cheese (hello parmigiano reggiano), some freshly cracked black pepper, and some fresh herbs. I find the butter and the cheese give the final dish an extra smooth and silky texture and the fresh herbs stay fresh and don't run the risk of getting over cooked. Then simply pour over your sauce (I happen to like the Italian way - just enough sauce to coat everything really well, but not so that the pasta is swimming), and serve any additional sauce on the side.

One final tip - leftover sauce (from any recipe) will freeze really well. But, if you have just a little bit left that you don't want to waste (and if you have young children), freeze it in ice cube trays for a quick defrost and quick meal for your little one if you are on the go!

I hope this has inspired you to give your own sauce a try! Hey, if you have a sauce that you love please share it with me! I'm always on the look out for new recipes and new ways to use that one can of tomatoes - and avoid buying 8 different jars!

TIP: Grate your own Parmigiano-Reggiano

So, I don't want to shock any of you with this, but the Parmesan you buy in the green plastic container - sandwiched between the dry pasta and the Classico sauce at the grocery store - is not real Parmesan. At least not by my standards. In order to justify itself to me as real it needs to be a) FROM ITALY and b) labeled Parmigiano-Reggiano. Now, from there it can be any brand really - it doesn't have to be the most expensive, or the most sought after because even making sure it fits these two criteria will deliver so much in the flavour department you'll cringe at the plastic container stuff from here on out!

For the last several years, I have been buying my Parmigiano-Reggiano in large chunks, and then grating it myself. Believe it or not, the Costco in my area sells fairly decent Parm at a fairly reasonable price. It will seem expensive and will probably run you at least $25.00 for a good sized wedge, but remember it will last a few months (mine does anyway), and lest we forget that those lovely green plastic containers are usually at least $8.00 at the grocery store, so you are buying a far superior product in bulk (Costco doesn't do anything small) and with minimal labour required at home to grate it.

Now, if you want to, you could seek out a specialty cheese shop, and buy a more expensive brand, with maybe a more distinct flavour, but at the end of the day I do have a grocery budget for my family, so the brand at Costco works for me - and it does fit my criteria (when in doubt make sure the rind of the cheese is stamped with the signature "label" that it has been produced in Italy), not to mention it tastes pretty darn good and makes "real" cheese accessible to everyone!

I personally like to grate my cheese in two "consistencies". I like the finer, powder like grate for sauces, or stirred into soups because it will melt quickly and easily. But, I also prefer a more typical grated cheese to sprinkle over pastas and salads, grilled veggies or pizza.

For the first, you'll need a pretty heavy duty food processor. The first few spins will practically send the whole thing careening to the floor, so I can only imagine the damage this uber-hard cheese would do to one that doesn't have a fairly sturdy base and motor! Simply cut half your wedge of parm into a few large chunks, place in food processor, and whirl until sand like consistency forms.

For the latter, well, let's just say you can skip your arm workout that day. I don't have a grater fine enough on my food processor, so I end up doing this one by hand. It takes a few minutes, and you may break into a sweat, but just keep reminding yourself just how delicious your next batch of spaghetti will be!

And Voila! Several containers of grated, fresh, REAL Parmigiano-Reggiano for your epicurean adventures. I store the smaller containers in the fridge and the larger ones in the freezer, refilling the smaller ones as they run out. Do remember that a little goes a long way, so it really should last you at least a couple of months. Trust me though, the effort (and the slightly elevated cost) will be worth it. You'll never go back to that pre-packaged stuff again (and your belly will certainly thank you!)

BUY: Asparagus

First off - sincere apologies. I haven't kept up with my blog last few weeks. I'm not sure how many people are even out there reading it, but it's still important to me that I post more regularly than I have been. So, that said, I will try to get back on my "every other Wednesday" schedule right away!

While I was off something crazy happened - SRRING! Now, here in Calgary, Spring is relative. Yes, we have the same official start date as the rest of the world, but up until a few days ago we were still shoveling snow on a regular basis. Today though it sits at a comfortable +15 C., so I think I can safely declare that Spring has arrived.


Asparagus is certainly a vegetable that screams this change of season. Sure, it's available all year round now, but it's harvested more often in the Spring to early summer than any other time of the year, making it at it's peak in flavour and freshness. Not to mention it's far less expensive to buy vegetables in season, so now is the time to stock up on some asparagus.


Browsing the internet for some additional info, I also learned that asparagus is actually extremely high if folacin (also knows as folic acid) - 60% of our recommended daily allowance in fact! This is extremely useful information for women especially - folacin is key in preventing neural tube defects in babies during pregnancy. Known mostly to be found in green leafy vegetables such as broccoli and spinach, I actually had no idea there was such a large amount in asparagus! Of course, it is widely known that folacin needs to be consumed well before the pregnancy even occurs to have an adequate supply in the system, so it is recommended that all women in "childbearing age" consume at least 0.4mg daily. (This is also a super important vitamin for people who are not "women of childbearing age" as folic acid deficiency can lead to fatigue, poor growth and intestinal problems).


Luckily, asparagus is delicious, and we eat it quite frequently. The most common method to prepare it at our house is roasting. Simply drizzle washed and trimmed asparagus spears (the bottom of an asparagus spear is very woody - simply break off the bottom at it's "natural" point. You can also cut the bottoms, or even grate the bottom with a vegetable peeler if you prefer) with a glug or two of olive oil, sprinkle with salt and pepper, toss on a sheet pan and roast in 450 - 500 degree oven for 5 - 8 minutes (depending on the thickness of your spears). Shake the pan once during roasting to ensure all sides are well caramelized.



Another favorite in our family is asparagus pasta. Wash, trim, and cut a couple handfuls of asparagus into bite size pieces. On very low heat, cook a tablespoons or so of garlic with a teaspoon or so of hot pepper flakes along with 3 - 4 tablespoons of olive oil and a tablespoon or so of butter (like my measurements? This is a very forgiving recipe so you can cook to your own taste). Add asparagus and gently cook until spears are tender-crisp. Toss with enough pasta for two, a handful of good quality Parmesan cheese and some freshly ground pepper. This makes an amazing side dish, or simply dinner all on it's own (has been for me on many an occasion!).


So, run to the grocery store, buy some asparagus, make yourself a tasty meal, and procreate healthy children. Sounds good to me!

Pictures and nutritional information courtesy of http://www.asparagus.org/

Entertaining Your Family: Decorated Sugar Cookies

I know...Valentine's Day is over, but seeing as we are still enjoying the baking I figured I could still post about it! I had every intention of making these the days leading up to Valentine's Day, but a nasty bug got a grip of the majority of the people who live here (dog included), so instead of consuming this treat on Valentine's Day they were baked that day, iced the next day, and I've been eating them with my afternoon tea all week.

All that aside, it's more the concept of the cookie that I'm after in this post - not the shape. Sugar cookies are actually a fantastic way to get the whole family involved in baking (maybe not your husband - mine iced one then went back to painting a wall in the house somewhere...so I guess it kinda counts as decorating). But if you have kids they will get a kick out of getting creative with the icing. My daughter is only 19 months old so she didn't really help either, but she was a very important part of my test kitchen...several cookies had to be consumed (both with and without icing for comparison purposes) in order to get the official thumbs up!

The great part about sugar cookies is that the ingredients are most likely already in your house. I don't consider myself a real baker (I'm more into cooking and meal planning) and I even have these ingredients at the ready. I also like that they can be cut out into whatever shape suits the occasion - or your mood really. Go ahead and get creative. I'm planning a baby shower in a couple of weeks and I'm going to make another batch in the shape of buggies, rattles, bottles, and whatever else I can find. If you can't find cookie cutters, you can always print a shape onto paper, cut it out, then use it on the dough and trace the shape out with a knife (requires a tad more patience then I have, but certainly doable).

As far as icing goes, this is a variation of a classic royal icing. By reducing the amount of icing sugar, the icing becomes thinner and more easily spreadable. Also, if cookies are iced with two colours at the same time (rather than waiting for one colour to dry), the new colour will sort of seep into the base colour giving the cookie a smooth finish. My mom has been decorating her sugar cookies this way for years. The icing will still dry to a hard finish, but it won't be the consistency of cement, and it will make your cookies look quite elegant.

Below are the recipes, and don't forget to get creative! It's a fun way to celebrate everyday accomplishments (slip a heart cookie into your kids lunch), or holidays (Clover Leaf cookie anyone?). Not to mention there is something to be said for easy, inexpensive ways to get your kids into the kitchen and interested in cooking, and they'll be so proud of their efforts I urge you to hide a few right way so you can indulge with an afternoon tea!

Sugar Cookies

3/4 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 egg

1 tsp vanilla

2 1/2 cups flour

1/2 tsp baking powder

pinch salt

In large bowl, beat butter until light and fluffy; slowly beat in sugar. Beat in egg and vanilla. In separate bowl, stir together flour, baking powder and salt; gradually stir into butter mixture.

Divide dough in half; flatten slightly. Wrap each disk in plastic wrap; refrigerate for at least 1 hour or for up to 24 hours.

On lightly floured surface, roll out each half into 1/4" (5mm) thickness. Cut into shapes using cookie cutters. Place 1" apart on cookie sheets lined with parchment paper. Bake at 375 degrees until light golden on bottoms and edges, about 8 - 10 minutes. Let cool on pans for 1 minute, transfer to racks and let cool completely. Makes about 36 cookies (depending on size of shapes).

"Spreadable" Royal Icing

2 cups icing sugar

1/4 tsp cream of tartar

2 egg whites

1/2 tsp almond extract (or whatever flavour you desire...I actually used vanilla)

food colouring

Combine all ingredients (except food colouring). Mix with electric mixer until smooth. Divide icing, and mix with desired colours. Icing will harden within about 45 minutes of being spread on cookies.

Tip: Grate Garlic and Store it in the Freezer!

This is one of the best tips I've come across so far, and I can't even take credit for it! My good friend Drew, who is not only a fabulous cook, but runs a successful cooking school called "Curry Cuisine", told me about this when she was conducting a class for me and my friends a few weeks back. She had brought with her some garlic and ginger that she had pre-grated to use in our recipes. I mentioned I hate buying that pre-grated stuff in the grocery stores, but when I do it myself, it always seems to go bad before I use it all! She then told me when she does a large batch, she will often freeze it after she grates instead of storing it in the fridge. This way, she doesn't have to worry about it going bad if it's not all used right away. Brilliant! This was something I never even thought of, and all of sudden I was really eager to try it! So I did.

When at the grocery next I found a large bag of garlic heads - about 25 or so for a very reasonable price. The most time consuming part of this process was certainly peeling each glove, but I did find I got into a bit of a grove. Plus, though I'm not going to go into the exact science of peeling garlic as everyone has their own "system", crushing the cloves slightly with the back of a large chef's knife did help to dislodge the skins, and the fact I bruised the cloves was a non-issue as they where going right into the processor anyway. Once I was done I was able to whiz all my efforts into one large batch of grated garlic. From there, onto the cookie sheet in mounds about the size of one heaping teaspoon (I figure about 2 gloves worth), and into the freezer for a quick freeze before loading into resealable plastic bags.

And voila! Now, when I need a couple of gloves of garlic, there they are, in the freezer, ready to be popped into sauces or soups, stir-frys or curries. I love it. I did the exact same thing the next day with ginger which was a little less time consuming, thanks to the fact that ginger doesn't come in cloves! Yes, getting them in the freezer takes a little time, but it's worth it in my opinion. It's cheaper than buying that pre-grated stuff in the grocery stores (not to mention what do they put in it to make it last so long?), yet you still get the convenience of grated garlic right at your fingertips - especially on those weeknights when even peeling 2 or 3 gloves of garlic seems too daunting and not worth the effort!