Here’s a sort of secret: I was raised to abhor garlic. My mom, who’s a wonderful cook, thinks it makes your body reek and swears against it. My siblings and I were lucky to eat home-cooked meals every night after school, but never did a pork chop or a heartwarming soup have a trace of the essential ingredient. When it came to dining out, we were taught to turn our noses up at Caesar salad, Spaghetti alle Vongole, and bruschetta.
The Provençal life
The Provençal life
The Provençal life
Here’s a sort of secret: I was raised to abhor garlic. My mom, who’s a wonderful cook, thinks it makes your body reek and swears against it. My siblings and I were lucky to eat home-cooked meals every night after school, but never did a pork chop or a heartwarming soup have a trace of the essential ingredient. When it came to dining out, we were taught to turn our noses up at Caesar salad, Spaghetti alle Vongole, and bruschetta.