Between You and Me …

DSC00416Between you and me, I’m happy to have a husband who jumps in to do laundry and can be counted on to do an emergency run to the grocery store when needed. So far be it from me to complain about him bringing the wrong thing an alternative item back from the grocery store. It just doesn’t seem right to focus on that little snafu. But I’ll be darned if I know what in the heck I’m going to do with all of that garlic. (The list said “large jar of minced garlic”. Please note the “large jar” size I was referring to is the empty one, on the right. That’s “large” compared to the one that is half that size and also available at the store. Never in my life have I seen or purchased the honking big ridiculously oversized 32 oz. jar that came home in the bag on this shopping trip. Seriously?) I made our favorite Garlic Chicken Pizza the other night. That used up a whopping 4 tsp. of garlic. Anyone have any other good garlic-y recipes?? Because I have a bit to use up.

DSC00422The Socks for the Cure Kits from Skacel went up tonight. I love the blue color of the Trekking yarn. To re-cap, these kits come in a cute little zippered pouch with Trekking yarn (dyed especially for this kit in the Ovarian Cancer Research color), and a special sock pattern, along with beads for the socks. Skacel is donating 100% of their proceeds from this kit to the Marsha Rivkin Center for Ovarian Cancer Research, and The Loopy Ewe is donating 100% of our proceeds from this kit as well. You can’t get any better than that! We can get more if we run out, so don’t worry about it. We bought a lot for this first go-round, but if we run out, just email us and we can make sure that you get notification when they go back in stock again.

Also up tonight: String Theory Hand Dyed Yarn’s Caper Sock (!), a brand new sportweight yarn from Enchanted Knoll Farm, more Sweet Georgia’s Cashsilk Lace, two new Monica Knits patterns, and the new Messenger and Hip Holster bags from Namaste (in Peacock. The black is enroute and will arrive later this week). Come check it all out!

Sheri helpingKnittingDaughterpackupforcollege.sadness.


  1. I think you should label it “Wollmeise” and I’ll fight everyone for it!!

    Poor WH…but I’ll admit that “large” jar would last me a lifetime!

  2. You can freeze it in tablespoon amounts on a cookie sheet and then throw them all in a freezer bag and use them when you need them. A pain, but you won’t be shopping for garlic for a while to come!

  3. You crack me up! When I bought that small jar on the right, my family said “hey what happened to the garlic! it’s mini! it’s invisible.” So my advice to you is — become a born-again Italian! The garlic will be gone in no time. P.S. You’ll also need a big can of olive oil…

  4. No advice for using all that garlic but my husband once did a similar thing with Seasoned Salt. I had no idea it came in a jar that large!

  5. First: it is very sad when the kids leave home for college. The good news: the years go so fast. That’s also the bad news. Other good news: they sometimes move home again later. That’s also the bad news, since that’s not what they really want at that point. I never get over needing to be physically near my kids. And now grandkids.

    Garlic: I love all these recipes. Maybe you should do a Loopy cookbook with a million readers contributing. It can even be Loopy Cooks Garlic.
    My husband has lived with me 39 years and still is clueless about what he’s looked at constantly in the fridge or pantry. It’s like he goes to the store and he’s never seen those items before.

  6. Freeze it in usable portions, but BEWARE – if you don’t put it in freezer safe jars (ie if you use plastic ziploc bags) your whole freezer will stink to high hell. You could fill an icecube tray with the garlic, freeze it (Wrap it well so it doesn’t smell up the freezer) and then you’ll have frozen garlic cubes.

  7. Ok, here’s the chicken recipe… YMMV, change to taste, don’t invite vampire friends over 😀
    Em’s Garlic Rosemary Chicken

    2 whole bulbs garlic, coated/rubbed with oil, margerine or butter
    1 grated carrot
    2 sweet potatoes, diced
    4-6 chicken breasts, lightly coated in oil
    In an oven dish, bake at 180C, medium heat for 20 min.
    ½ cup white wine
    1 tbsp line juice or lime cordial
    4 tbsp soy sauce
    ¼ tsp paprika
    tiny pinch of cayenne pepper
    1 tbsp dried parsley, or a handful fresh
    1 tbsp dried rosemary, or a handful fresh
    2 tbsp minced/chopped garlic
    Salt and pepper to taste
    And enough water to cover the chicken and veg.
    Continue cooking for another 20 min, or until you are happy with how soft the chicken is 🙂
    Before serving, squash the cooked garlic out of the bulbs, and stir in.

  8. Garlic? Is there a problem here?

    My motto…never stand in the way of a man with a mop, a vacuum, or a shopping list!

  9. I use that size, it never goes bad. Our neighbor once sent her husband to the store for one bulb of garlic and he came back with 2 or 3 pounds….”It was all they had.”

  10. If you really want to get rid of it and you have a restaurant you go to regularly where they know you, give it to them. My aunt had 3 dozen eggs given to her when my uncle died, and that’s how I got rid of 2 dozen. The restaurant was glad to have it; they use them all the time anyway, what with breads and cakes and potato salad and all.

  11. That is the size that I buy and it lasts for quite a while. It has never gone bad or anything. At least you won’t have to buy it again for a while. Think Italian.

  12. We buy the 32 oz size of garlic about once a month. My son wants garlic in “everything” Even his scrambled eggs get a heaping teaspoon of garlic. Hash browns, clam spaghetti, meat spaghetti sauce, stir fry, beans, corn, etc – they all get a heaping tablespoon or two. Just store the jar in the frig after it’s opened & try adding garlic to “all” your cooking.

  13. I’m not sure if any one mentioned this yet or not. If you have a smallish ice cube tray you can fill it up with the minced garlic, pop it in the freezer and once its frozen pop it out and store it in the freezer in a ziplock bag. When garlic is frozen its flavor becomes stronger (you can do the same thing with ginger, it has to be minced or grated because its texture changes when frozen, it also becomes stronger when frozen) If you don’t have a ice cube tray to use you can put some on a spoon, put them on a baking sheet and freeze that way. I’ve had a jar or minced garlic in olive oil that I had in my fridge for a few months go bad. Best of luck with that giant jar!

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