I survived the first week of school and Back to School Night with the parents. However, Saturday morning I was feeling a little tickle in my throat. I don't know if it was the new "germs," the air conditioning that has been blowing non-stop, an allergy, or what, but I refuse to be sick for the long weekend and the second week of school.
When my Baci A. was dying, my family hired a Hospice caretaker, named Sheila, to be with her 24-7. Sheila was this kind, soft-spoken woman from Trinidad who made ginger garlic tea. I don't remember if the tea was intended for my Baci or for someone who was starting to feel ill by my Baci's bedside. Anyway, the tea Sheila concocted for us many years ago is still a family home remedy whenever we begin to feel sick. I will warn you, it's potent. It may even border on the line of offensive in smell, taste, and from the burning sensation you may experience as it is going down, but it works.
For ginger garlic tea: boil a 1" piece of chopped ginger and a few cloves of diced garlic in water for about 20 minutes. Then strain the tea and serve the hot liquid immediately with honey. You will need the honey to cut into the potency of the ginger and garlic. Besides, honey is good for you when you are feeling under the weather.
Needless to say, I made and drank several cups of this pungent tea Saturday and Sunday and I no longer have that tickle in my throat. I am not saying this tea will cure everything, but it sure seems to help at the first sign of an itchy, scratchy throat, or at the beginning of a cold for my family.
Showing posts with label garlic. Show all posts
Showing posts with label garlic. Show all posts
Monday, September 2, 2013
Sunday, August 12, 2012
Roasted GAAAr-lic
This summer we have been treating ourselves to roasted garlic, fresh French bread, cheese, berries, olives, and of course wine.
Roasted Garlic Ingredients:
1 head of garlic
good extra virgin olive oil (EVOO)
French bread
berries, cheeses, olives (optional)
In traditional Italian restaurants you receive a whole roasted garlic, but that takes too long to cook (about an hour). For quicker roasted garlic, I simply remove as much of the outer papery skin as possible and separate the garlic into individual cloves with the skins in place. Put the cloves into an oven-safe ramekin and cover with EVOO. Bake for about 30 minutes at 350°F. Remember to remove the garlic skin before eating. We simply squeeze the garlic onto the bread - the garlic and oil just ooze out.
Roasted Garlic Ingredients:
1 head of garlic
good extra virgin olive oil (EVOO)
French bread
berries, cheeses, olives (optional)
In traditional Italian restaurants you receive a whole roasted garlic, but that takes too long to cook (about an hour). For quicker roasted garlic, I simply remove as much of the outer papery skin as possible and separate the garlic into individual cloves with the skins in place. Put the cloves into an oven-safe ramekin and cover with EVOO. Bake for about 30 minutes at 350°F. Remember to remove the garlic skin before eating. We simply squeeze the garlic onto the bread - the garlic and oil just ooze out.
Enjoy with soft French bread! You could even combine with fruits, olives, or nuts of your choice.
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