Has anyone had it?
No matter how fresh the garlic is when I buy it, it always seems to develop those annoying little green centers shortly afterward. I always remove them because I find them to be bitter. Any ideas for preventing their appearance?
Doesn't anyone remember him? Easy & delicious mostly southern influenced recipes & beautiful presentation ideas. He used to have a little boutique in Saks with some of his simple but great designs. I still use his candle holders.
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