my hands still smell like garlic

I think I peeled approximately 30 cloves of garlic last night. We bought a lot of short ribs and marinated them, Korean-style. We also marinated some chicken wings for non-red-meat eaters, my dad's way, which is more of an approximation of how I think he does it.

How to make my dad's chicken wings, even though he doesn't believe in recipes:

For 1 pound of chicken wings (Adjust accordingly because I definitely didn't take any measurements and I'm just guessing - this marinade should completely cover and coat the wings):

2 Tablespoons minced garlic
1 teaspoon grated ginger
1/2 cup soy sauce (I prefer Kikkoman, since it's a little sweeter.)
2 teaspoons sugar
2 teaspoons salt
1 Tablespoon sesame seed oil

You could also added some scallions, but it's not necessary. When my mom told me what to do, I said, "That's it?" When I made this the first time, I made it a bit too salty, so this time I'm adding some sugar to add some balance to it.

Marinate for at least one hour. Grill or fry in a skillet or wok. If using a skillet or wok, a tablespoon or two of canola or peanut oil will do.

We used to eat this every day for dinner when we were kids because it was the cheapest meat available. It's kind of amazing that I still like this as much as I do.

The funny thing is, I can't stand to be in the same kitchen as my parents. They're forever telling me I'm doing something wrong, or I'm gonna cut myself or "Here, let me show you how to do it" and before you know it, they've taken over and I'm just standing there, not cooking or cutting. I've learned not to look at the stuff they have, because they will keep some things forever. Same rule applies to looking in a Chinese restaurant's kitchen. As long as the food you eat is good, you just. Don't.