Alibi V.21 No.23 • June 7-13, 2012 

Food for Thought

Great Scapes

The loveliness of garlic flowers

The first time I ate garlic flowers was for breakfast on a train from Beijing to Ulaanbaatar, Mongolia. The dining car didn't have a menu: You just sat down and they brought you food. A server delivered a plate of stir-fried chopped green things with pork and oyster sauce, along with a bowl of rice. It was years before that I realized that the pencil-thick green things were pieces of garlic flowers and flower stalks, collectively known as scapes.

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Casual French study, wine, cheese, culture, song and conversation with Maryse Lapierre.
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