Food, life

Food Talk, Tips and My Valentine to You

I don’t like onions. Let me rephrase that, I despise onions. I’ve never understood how anyone can enjoy something that smells like B.O. and makes you cry. Not to mention that they also make my stomach sick. It’s my theory that more than a little of them can make anyone sick. My evidence? White Castle (only some of you may be familiar with this greasy establishment).

Now, now, before you get all offended in this overly politically correct world, I don’t begrudge anyone else their favorite foods. Just don’t come breathing around by me after you’ve had onions. 

Having said that, I love garlic. I use it in just about every dish I make, except for sweets, and I’ve even considered using it in some of those. However, garlic also needs to be dispersed in just the right amount when cooking, otherwise it will overpower the flavors of all the other seasonings. 

The one thing I dislike about cooking with garlic, is peeling the skins off, because chunks of it gets stuck under my fingernails. My mom helped me find a way to prevent that from happening . When I get a new bulb of garlic home from the store, I peel each clove away from the bunch. I put them in a jar with skins still on. 

garlic jar wm

When I’m ready to use one, I pull out the handy garlic peeler that Mom bought me. I slip one of those babies in there, roll it around a few times and voilà. 

garlic peeler 2nd wm

garlic peeled wm

Mom found this item at her local Beds, Bath & Beyond, but they don’t sell them at every one of their stores.

On to my next little trick, which involves red peppers. Some of you may already know this one, but some may not. I can fit up to four good-sized red peppers in my toaster oven for roasting.  I turn the peppers every 5 to 10 minutes until all four sides are blackened and they have become limp.

roasted peppers 1

I immediately place each pepper in a bowl, and cover it with Saran wrap. I let it sit for 15 to 30 minutes, and the steam from the heat loosens the skins to where they fall right off. 

rst peppers 2 wm

rst peppers peel wm

The pepper below really blackened in this shape, just for my sweetheart bloggers

pepper heart wm


19 thoughts on “Food Talk, Tips and My Valentine to You”

    1. Hey Linda. I save the peppers to use in different recipes. For example, tonight I made shrimp & spinach linguini (which I share the recipe for on my recipes page), and this time I diced some of those roasted peppers and added them into the mix. Thanks for the nice comment. 🙂


  1. I like cooked onions, but I really can’t eat them raw. Those will upset my stomach. The garlic peeler looks like a handy gadget. I’ll have to see if our BB&B has them.


  2. Thanks for the tips, Lori. I have been peeling way too much garlic lately (and onions, but we won’t go into that) and would like one of the little gadgets. Love, one of your sweetheart bloggers 🙂


    1. Good to see you sweetheart blogger. I thought that was so awesome how the pepper blackened. No imprint of the blessed virgin or anything, but the heart will do. 😉 Thanks for commenting, Kathy.


    1. Why thank you. I tried it that way too, but I still somehow got garlic juice on my fingers. Not diagnosed with OCD or anything either. Heh.


  3. I have a great garlic press from Pampered Chef that makes it unnecessary to peel the garlic skins. It just presses the garlic out and leaves the skins behind. But now I’ve gotten even more lazy and often just use my jarred minced garlic. And I do like to cook with onions, but I’m not a big fan of them raw.


    1. I won’t even eat cooked onions, and I can tell from a mile away if it’s in a recipe. Did I mention I don’t like onions? Heh. Lately, I’ve been dicing my garlic instead of mincing, so this peeler works great. I’m lazy about the garlic too, and that’s why I make sure all the cloves are pulled apart and handy when I need one. Otherwise, I won’t go pull one off the clove. This way I just grab it and throw it in that roller/peeler. Glad your garlic press works well for you. Thanks for your input, Carrie.


    1. The garlic peeler was difficult to find. Thankfully, my mom found it at her local store and shipped it to me. You press down and roll. It’s great. No after smell on the fingers. Thanks for stopping by my blog and commenting.


  4. I hate peeling garlic period, I’m always smacking one side with a butcher knife and pushing the shell away. This idea works so much better though! Cute heart 🙂


    1. It’s a great device if you can find it. They didn’t have it at my local Beds, Bath, and Beyond. My mom bought it at hers and shipped it to me. It’s great, no after smell on the fingers. Thanks for commenting. It’s good to know I’m not the only one with the garlic issue. That heart on the pepper was such a happy surprise, it made me smile.


  5. Lori, exactly how I do it – I use a peeler like you … and for the grilled pepper I do the same – under cling film … great tips. But I don’t store the garlic in a jar, but I will give it ago.


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