Episode 24: Too Much of a Good Thing?

A slightly belated celebration of National Garlic Day (April 19th) has Sous and the Chef a little drunk on the stinking rose.  Garlic-stuffed olives adorn the Chef's martini, garlic infuses the hot sauce on our grilled shrimp, the mashed sweet potatoes are united with heavenly garlic bits, and the bone-in ribeye's marinade is not without a garlicky infusion. 

But will dessert send our heroes over the edge?  Quite possibly.  The horror.  The horror.  Don't be surprised if our next episode is an all-mint spectacular.

Check out the dessert recipe we used here.
**Disclaimer - this recipe may hurt you.  Be warned!

Wanna see? 



Check out the posh silicone brush.  The better to smother the shrimp in garlic and Frank's Red Hot, my dears...



This is not the last grill photo you'll see this spring and summer.  Or winter, dammit.



This ice cream may have hurt us.  We'll report back.  In the meantime, send mints.  Seriously.

Thanks to Mark of the 14850 Dining Podcast and to Dave from Eating Ithaca for calling the comment line.  Much Central New York Love to all y'all. 

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