The Curious Case of the Gelled Garlic.

This past week, I was minding my own business, using ingredients at the normal pace, letting them sit in their ordinary place on top of the microwave (ginger root), beside the coffee maker (avocados), and on the diningroom table (vitamins).

So you can imagine my surprise, children, when my ingredients began doing something that was certainly not ordinary. This perfectly normal bulb of garlic started getting translucent and gel-like. Squishy. Mellower-smelling.

Your father said I should probably just throw it out, but he didn't know I had already used it in his dinner! I'll write tomorrow if it kills us.

Actually, I probably won't.