Didn't work so well....

[juliebata]

Just call me experiment girl...
I absolutely LOVE garlic, so I thought I'd try roasting some. I found a couple of recipies online, bought a loaf of crusty bread, and gave it a whirl. All you're supposed to do is cut off the top part of the garlic, drizzle with olive oil, and bake for half an hour. They looked done, and in fact the outer cloves were perfect, but the inner cloves didn't get done enough, so they weren't mushy and spreadable. I did have enough for several delectable mouthfuls on my crusty bread, so I am decidedly UN-kissable right about now! (Not that I've had any offers...)

I've been asked what the hell I've been eating all these years, and I've been thinking about how to answer that. My mom is very good at coming home and throwing dinner together with whatever she finds in the fridge. We were a family of hunters, and we ate venison year-round. I always went grocery shopping with my mom, but we never had to buy red meat, so that's why I know so little about it. I can make a good casserole, but I learned how to make them big, so that doesn't translate well to cooking for singles. I never made them when I was married, because whumpdotcom and I didn't like a lot of the same things. He made a lot of stir-frys, but it was always a compromise of what he or I wouldn't, or couldn't eat. They were always good, but they never contained exactly what each of us loved. We ended up mostly cooking for ourselves individually. I became the master of "add water and stir" type of meals, and we also ate out a great deal. Now I can't afford to eat out much anymore, and I watch lots of cooking shows on TV, so I want to try new things. By the time I'm 80, I should have most of the basics down!
-Juliebata

Comments

[hawkida.livejournal.com]

I make big casseroles and then eat the same thing for a few days, just reheating a portion at a time. And you can freeze it too, of course.

[stealthpup.livejournal.com]

Yum! I adore roasted garlic. Sean and I are huge garlic fans, putting it in just about every non-sweet dish we cook. (Also, way back in my college years, I used to have a ravishing man for an engineering lab partner who was Greek and always smelt of garlic. Alas, he was straight, otherwise I would definitely have tried to date him. :-)