Time for a time-honored Culinary Confession … or rather, frustrations
For some time now I have found myself frustrated by a couple of things, specifically hard-boiling eggs (as many of you know) and never knowing how many cloves of garlic you’re going to get in one head
I prided myself on being able to perfectly hard-cooked eggs that would peel like a dream. This is no longer the case and I have tried everything to fix this wrong, but nothing has worked like the way I used to do it … which, again, no longer works. I am to the point where I am blaming the eggs (everything else has changed, eggs must have too)
My other frustration is with heads of garlic. It’s always a mystery until I crush the head to separate the cloves, how many cloves you’re going to get. The other day I leaned down on the head of garlic and pressed and an octodecillion microscopic cloves spilled out all over the counter. How am I supposed to work with microscopic unpeeled garlic?
These 2 things have been going on long enough now that I have already resolved to buy hard boiled eggs and peeled garlic cloves when and where I can find them and save myself the time, expense and sanity of dealing with these two things any longer