No new recipes posted this week - I've been busy experimenting in the kitchen - nothing worthwhile to post. But I do have a story to tell.
My husband grows garlic (among other things) and has been wondering how to use the enormous crop he just dug up. He likes to make a recipe for Garlic Cream that we found many years ago in The Microwave Gourmet by Barbara Kafka. You cook garlic (a lot) in heavy cream and chicken broth, season it with salt and pepper, and puree it into this fantastically rich, thick, garlicky cream. It's great for making pasta Alfredo (just add Parmesan cheese), or added to mashed potatoes. It is literally death by garlic.
So this morning Mr. P. decided to make a big batch of garlic cream. I heard him rustling around out in the kitchen and smelled the garlic wafting down the hallway. I heard the blender buzzing and then, "Oh, f**k!"
I thought, "I bet he blew the top off the blender," and went to investigate. Sure enough, he hadn't properly secured the blender top (it's tricky, I'll admit) and there was hot garlic cream EVERYWHERE. Waring sure put a good motor in that blender, because I found bits of garlic and spatters of cream eight feet away. It was on Mr. Parker (head to toe), the kitchen window, the cabinets, the floor, the counter, the wall, the sink (probably the ceiling too, I'd better go check). Georgie (our French bulldog) trotted out to help by licking the floor. Not confident of Mr. P.'s cleaning ability (or patience, at that point), I volunteered to take over the cleanup. He changed his clothes, put the garlicky ones in the washing machine, and announced that he was going to the store for a 6-pack.