Tuesday, June 10, 2008

I roasted garlic!

So it's not even that much of an achievement, because roasting garlic is dead easy. Slice off the tops of several bulbs, nestle them on foil inside a pan, drizzle olive oil and a wee bit of salt over them, wrap up with the foil, and roast at 400 degrees for about 40 minutes. They're done when the cloves slightly rise out of their paper skins and feel soft and mashy. Let cool, and once you squeeze them out of their little pockets, they're ready to be spread in sandwiches, tossed with pasta, baked into bread, or used however you please.

I did about twelve bulbs and set out some at the house party with some toast wedges, and also gave another container to my brother. The rest entered MH's stomach in one frenzied go, and she smelled like garlic for two days afterwards—making her the human equivalent of these grapes.

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