My morning briefing last week was this, “Guide me, Lord, in the adventure that awaits me in the new year….If you can see the road ahead, it is not worth the trip.”
I sure hope so, because we’ve got some change (aka craziness) planned for us this year. Read: me trying-to-be-excited-but-not-quite-there-yet connotation.
So, while enjoying one of my hobbies that begins with a P and ends in interest, I came across this page. Sounds like a good approach to 2013. And not just about my parenting, but about life in general. It speaks so many truths: be grateful, don’t sweat the small stuff (& most of it is small stuff), be open to yes (with a child & a dog, no must be my most popular word), set house rules (but not too many rules), get/keep a hobby (hello, blog), exercise. Love it.
My other New Year resolution is to keep eating: experimenting, sharing & enjoying good food.
Roasted garlic falls into that category. Garlic is so good for you (known for its antioxidants & other benefits), & it becomes milder, almost nutty-flavored, when roasted. I figure if I keep making it in recipes than I should probably share it.
It’s really easy to do. First, you remove most of the ‘paper’ & cut off the top portion of the garlic, like so.
Then, pour almost a tsp of olive oil onto each clove, sprinkle with salt & wrap each separately in foil.
Bake at 375 degrees for 40-45 min, or until just golden, like so.
Enjoy however you like: in mashed potatoes, hummus, on toasted bread, mixed into scrambled eggs, etc. It’s seriously delicious.
Bulbs of garlic
1 tsp of olive oil per clove
Sprinkling of Kosher salt
- Remove most of the ‘paper’ off each garlic clove & cut off the top portion (see picture above).
- Pour 1 tsp of olive oil over each clove & sprinkle with salt. Wrap each clove separately in foil.
- Preheat oven to 375 degrees. Roast garlic in preheated oven 40-45 min or until garlic is lightly browned. Use immediately or store in the fridge for a couple days.