Now it can be cold dept.
Flaskaland's first anniversary came went sometime last week without me giving a shout out to the thousands of readers who've stopped by, or me baking a cake or celebrating in any way. Truthfully, that's because it's too damn hot here -- it's like a hundred and ten already by the time the sun comes up and who wants to do anything too physical (or mental or emotional) in this annual melt down we call summer.
Anyway, now you're in for a treat. But first, a history.
I used to dream not necessarily big dreams, but dreams -- That I would do something in some small way that contributed to something good that continued ever on. I'm fortunate because that has happened for me a number of times in my life, in a number of ways both great and small.
And some of these things are still ongoing and you
can partake of these if you choose, even as far away as you are. This is why I love the internet.
OK, it's 110 degrees here and when I went to the supermarket, the clerk handed me a coupon good for $2 off admission for the garlic festival, now in its 25th year. Which reminded me ... Even though I've never attended the garlic festival (that seems as remote a possibility as Carnival in Rio) ...
Well, I have a soft spot in my heart for the garlic festival because I remember the early gathering momentum to start up the first garlic to-do. That was a movement that seemed at onset to have little chance of succeeding, despite an early vigorous push and a newsletter called Garlic Times
and posters designed by David Goines. But I'll be darned if the movement didn't catch hold and genuinely spark public fancy.
I wanted to celebrate that success in some way, too. Because it was so very hot today, I looked around feverishly for my old battered copy of the Garlic Times
, the one that published the recipe I sent in. You know, I couldn't find it and I know it was floating around the homestead just a few years ago. But today, alas, it's in hiding somewhere.
So ok, I mess up a little bit now and then and because of current events I forget to mention the birthday and lose the magazine I plan to quote from.
But thanks to the internet, not only is all's well that ends well -- we are genuinely saved and can celebrate our time here together:
Here it is, a gift to you my readers and to everyone in the world at large, Barbara's garlic ice cream
(yes, it's me -- a recipe as set down by me in my North Oakland basement kitchen back in 1977 and published in Garlic Times
that year. To really be truthful, my original recipe used maraschino cherries, but the gastronomes experimented at the festival and their taste buds never lie, the tasters decided strawberries were a better match -- I'm telling the truth, just go look through the archives.)
You know what this means -- and not just that we keep vampires at bay (and yes, that is the royal we).