The Four Seasons of Garlic

Vivaldi had his Four Seasons, then it struck him he really meant four seasonings and combined them with each of the seasons.

Winter was a great time for cloves, sage, thyme, etc., and garlic. Now someone took the Red Priest aside and said in sotto voice to him that garlic isn't thought of as a winter seasoning especially at Christmas. It' O.K. for salami, but not much for turkey or Christmas cake. His reply was, "You forget Senor where I come from."

Then he went onto Spring and while playing the cello he thought of spring seasonings and garlic. When called on this he said garlic was great for salads, pasta, etc. and great for rubbing on violin and cello bows. It ruins the sound but smells bellisimo and he said, "You forget Senor where I come from."

The next thing he was on about was Summer and BBQ and garlic. For once he got it right. He sad if you are losing your hair while playing Summer on your cello, rub the scalp with BBQ sauce and garlic. I followed his advice and I am now completely bald!

Play on Maestro, play on. The subject of Fall came up. Pumpkin pie, apple sauce and ham baked with cloves, mustard, sugar and garlic. He refused to discuss pumpkin pie made with garlic. He just kept playing his new piece over and over, "Garlic make love smell better."

Then we threw him into a canal in Venice. Ciao Caro!

But speaking of BBQ sauce I make one for myself from A-1 sauce, ketchup, lime juice, vnegar, dark brown sugar, tabasco and garlic. Long live Vivaldi!

Use a bottle of catsup or ketchup, half a bottle of A-1, 2 oz. lime juice, 1/2 cup wine vinegar, one cup of brown sugar (you can use molasses), one tsp. of tabasco or more to taste and 1/2 tsp. of garlic or more if you wish. (Ask Vivaldi about that). Coat ribs (speare ribs, beef ribs, short ribs or chicken wigns) 10 minutes before finish time. Good on Vilvaldi's hair also.

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