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I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
The only advice I can give to aspiring writers is don't do it unless you're willing to give your whole life to it. Red wine and garlic also helps.
They eat the dainty food of famous chefs with the same pleasure with which they devour gross peasant dishes, mostly composed of garlic and tomatoes, or fisherman's octopus and shrimps, fried in heavily scented olive oil on a little deserted beach.
Vulgarity is the garlic in the salad of life.
You can never have enough garlic. With enough garlic, you can eat The New York Times.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
I'm particularly fond of boned chicken breasts with a little garlic under the flesh and cooked in a casserole for 40 minutes with a jar of olives, some cherry tomatoes and a spoonful of olive oil.
I had a meal in Pizza Hut and the waitress told me I didn't need to pay. So I decided to be a bit cheeky and ask for more pizza and garlic bread.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
I'd like to be reincarnated as a French tart. They're so beautiful and delicate - they're like my opposite. I'm more of a comfort food: goat cheese with garlic.
