Jim Webster – Can you have too much garlic?

Reblogged from Jim Webster:

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Some years ago I remember chatting to a man who worked for the now long disbanded Milk Marketing Board. One of his jobs was working as a trouble shooter for the board, helping solve those little problems that crop up.

One problem was caused by wild garlic. A dairy herd on his patch escaped out of their field one night and wandered into the local wood where they picnicked enthusiastically on wild garlic. Being dairy cows who had merely extended their grazing range slightly, next morning, at the normal time they all made their way home for milking as usual, so when the farmer went out go collect them, they were waiting at the gate as they always did.

So he milked them and the milk went into his bulk tank. As he finished milking he got a jug of milk out of the tank for the house (because cold unpasturised milk is the finest thing in the world to drink or pour over breakfast cereals.)

The tanker driver came to collect the milk, sampled it and then sucked it into his tanker. At this point two unfortunate facts ought to be mentioned. The farmer has no sense of smell and the tanker driver had a severe cold, and therefore no sense of smell…

Continue reading at Jim Webster’s Books and stuff

About Sue Vincent

Sue Vincent is a Yorkshire-born writer and one of the Directors of The Silent Eye, a modern Mystery School. She has written a number of books, both alone and with Stuart France, exploring ancient myths, the mysterious landscape of Albion and the inner journey of the soul. She is owned by a small dog who also blogs. Follow her at scvincent.com and on Twitter @SCVincent Find her books on Goodreads and follow her on Amazon worldwide to find out about new releases and offers. Email: findme@scvincent.com
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7 Responses to Jim Webster – Can you have too much garlic?

  1. It actually sounds like a good idea to me. If you did it right, you could have various flavor butters for different kinds of cooking. how about habanero pepper butter for hot food? Sage and rosemary? Oregano? Bay leaves? it boggles the mind of the cook.

    Liked by 2 people

  2. functional food? 😉

    Liked by 1 person

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