Diced garlic

I get the Food Network magazine (we don't have cable, so it is my little investment in our culinary education), in it they rate your "knife skills" based on whether you own a jar of diced garlic. Ok, I admit I do. It is so easy to just throw a tsp of jarred, diced garlic into a recipe as opposed to peeling then dicing slippery little cloves of garlic. I CAN dice it if I have to, but seriously guys, I have a toddler who grabs my knees every 5 sec...I have to make choices.

Well, those choices had consequences last night. While reaching for the garlic jar, 30 seconds from being done with the meal, I dropped it on our mean tile floor that vaporizes items on impact. The ONLY thing I am thankful for in this incident was Dexter was out on the front porch with Sander (yes, I have a great husband). So, there I was with olive oil, garlic, and glass all over my feet (un-shoed of course) and floor with the burners going on almost done food. Ugh. We spent the next 15 min vacuuming, sweeping, wiping, and trying to reclaim too-done food.

The food turned out great and actually didn't need the garlic. Maybe my floor knew that and was trying to save my meal from disaster. Maybe by next week we can walk barefoot in the kitchen. I'm still finding glass shards...oh my.