My Dad would laugh...

...at the number/variety of garlic presses, crushers and smashers I've purchased/used over the years. If memory serves, there have been at least five different types of garlic-related accoutrements in my inventory of kitchen tools...

...which doesn't sound like much, but that's five more than a person really has any need for.



How tough to crack open the papery skin of a garlic clove? Not very.

So why all these devices to 'open a garlic'?
Because they're there in stores. Look interesting. I always think I need another kitchen gadget. And so - I buy them.

My Dad would laugh.
He only ever used one tool and one tool only for the purpose of getting the most out of garlic ~~~ a big ol' Chinese cleaver with a wooden handle.

The simplest type of Chinese cleaver is not necessarily an expensive knife. What it is - is such a useful kitchen tool.

You can buy a fancy dancy one which will set you back a few shillings. Or - you can pick one up for less than ten buck$. Dad always used an inexpensive, carbon steel cleaver with a wooden handle. He took care of his culinary tools, sharpening the cleaver often, carefully washing and drying it after use.

Besides utilizing the cleaver to slice, dice and chop all manner of meat and produce, Dad used the wide, flat side of the knife blade to break open cloves of garlic.

How-to:
- Clove of garlic on cutting board.
- Flat of knife over top of clove.
- Hit flat of knife with fist.
- SMASH!
- Garlic is crushed open.
- Garlic 'skin' slips right off.
After which, if necessary, Dad would chop the garlic coarsely or mince finely.

Psssssst - yes, yes. MartinYan smashes/minces garlic and ginger in the same way, using a cleaver.
 
What could be simpler?

Even the butt of the handle on the cleaver was put to practical use. When prepping garlic for a particular dish, my father would hold the knife by the blunt end of the blade, end of the handle pushed down onto a cutting board. With steady hand and rhythmic beat, he'd pound the handle into a combination of chopped garlic mixed with fermented black beans. In minutes, a mash of the two ingredients result. To this would be added a bit of soy sauce and oil, resulting in a fragrant blend of fresh black bean sauce, ready for stir-fry or steamed veggie/meat dishes.
 
Dad's now gone, but one of his well-used cleavers is in my possession. Lucky me.
I can get through many a garlic clove with this all purpose blade. Every which way.

Some time ago, I re-purposed my Susi garlic press by donating it to my grandkid's box of PlayDoh stuff. The Susi is THE best tool to make great Play-Doh 'hair' and 'spaghetti'. I wonder if the designer and manufacturer of The Susi are aware of this.

At this writing, I'm down to one extraneous garlic tool.
Not only does it work well when used correctly (read the customer reviews at the link), but it's too cute to give up just now.


(P.S. Thanks, Dad - for the cooking lessons)

Winter spring summer or fall ...

I am constantly moving things around our humble abode - shifting and sifting, as it were - the contents of drawers, corners, shelves, closets, what have you. Evaluating and re-evaluating the use and purpose and aesthetic of each and every item.

Organizing, purging aka de-cluttering, rearranging.

It is my lot in life to keep shifting until the shift settles and I'm OK to live with it for awhile. When the spirit moves me again, I rise from my comfy chair to shift again.

This is a year round activity.
Quite enjoyable, actually. For me, anyway.
I gain a fresh perspective after each re-organization.

Striving for balance ~ with the positive/negative visual spaces of my environment.
Simplifying ~ the contents of my home and life.
Sharpening ~ my focus so I can better view my interests/projects.
Achieving ~  restfulness.
Enjoying ~ the contemplation of what is ahead.
Moving, always moving ~ forward.

Good stuff.