Good morning sunshine!
Even if it’s stormy outside,
and your PlantsInTheGround have been
snowed on 2 weeks ago…
and hailed on last night…..
let’s just show a toothy grin
and try not to cry over the money
we keep throwing away at our local nursery.
A forced toothy grin can sometimes turn into a beautiful smile.
You never know, crazier things have happened.
I have a wonderful recipe just waiting in the
wings for you lovely readers.
A wonderful recipe that includes roasted garlic.
So! Let’s chat about how to roast garlic.
It is as easy as pie!
And, it’s going to make tomorrows recipe
Just you paste that toothy grin on your face and get yourself prepared.
By tomorrow, I’m hoping my toothy grin has turned into a
vision of lovely beauty.
(if my vegetable plants are still alive it will help my smile a lot,
cross your fingers for me and my 30 tomato plants)
1. Take a sharp knife and cut the pointy tip and about 1/4 inch of the head of the garlic bulb off.
Leave the hairy bottom on.
“HAIRY BOTTOM”? Who writes that on a food blog! Someone who gets told all kinds of dumb bathroom jokes by her 12 year old son, that’s who.
Try not to slice your fingers off while you chuckle about the hairy bottom. Bet you’ll never cut the wrong end off again, now will ya!? See..? Your toothy grin it turning into a thing of beauty!
I knew it would.
2. Place your garlic bulb on a sheet of tin foil and drizzle 1 teaspoon of olive oil over the top of your garlic bulb.
3. Wrap your garlic up in the tin foil like so. Doesn’t she look pretty now? All gussied up…
4. Put the pretty silvered princess on to a cookie sheet and bake in a 350 degree oven for 20-25 minutes.
There now. All golden, roasted and lovely.
5. When the garlic has cooled enough to handle, just squeeze the garlic cloves out and you are sitting pretty my friends. Pretty as a picture.
6. Store roasted garlic in a Ziploc bag in the refrigerator for up to a week.