Traumatic Christmas Memories
Around Christmas I can't help but think back on the Garfield Christmas Special. I've never been much of a Garfield fan, much preferring Snoopy, but we watched the Garfield one a fair bit. Anyway, there's a scene where Garfield says something along the lines of "Whoever invented Christmas tree lights should be dragged out on the streets and shot."
I don't know about your typical eight year old, but this sheltered eight year old took Garfield's statement at face value. All of the sudden a simple crass Christmas special became very menacing. I felt horribly concerned for the guy who invented Christmas tree lights.
Maybe that's why I can't bear to watch war movies.
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I made pizza tonight - onions, farm-fresh tomatoes, and grated zucchini - and thought to myself that the world is divided into garlic mashers and garlic mincers. Garlic mincers painstakingly cut the garlic into tiny pieces. God knows where they get the patience. I'm more of a masher type - too impatient to peel the garlic, I slam a clove of garlic with something hard. In this case, a bottle of olive oil. This conveniently separates the garlic from the skin, though admittedly also squashes the garlic. From there, I slice it up roughly or stuff as much as I can into my garlic press and press away. I think it makes a meal more adventurous - you never know when you might encounter a huge piece of garlic that will give your taste buds a good punch. When you eat little fiddly bits of perfectly-minced garlic, you may end up feeling a little too much of a homebody.
I don't know about your typical eight year old, but this sheltered eight year old took Garfield's statement at face value. All of the sudden a simple crass Christmas special became very menacing. I felt horribly concerned for the guy who invented Christmas tree lights.
Maybe that's why I can't bear to watch war movies.
---
I made pizza tonight - onions, farm-fresh tomatoes, and grated zucchini - and thought to myself that the world is divided into garlic mashers and garlic mincers. Garlic mincers painstakingly cut the garlic into tiny pieces. God knows where they get the patience. I'm more of a masher type - too impatient to peel the garlic, I slam a clove of garlic with something hard. In this case, a bottle of olive oil. This conveniently separates the garlic from the skin, though admittedly also squashes the garlic. From there, I slice it up roughly or stuff as much as I can into my garlic press and press away. I think it makes a meal more adventurous - you never know when you might encounter a huge piece of garlic that will give your taste buds a good punch. When you eat little fiddly bits of perfectly-minced garlic, you may end up feeling a little too much of a homebody.