A Rose by Any Other Name
Chuck Hayes, Newborn, Georgia - firstname.lastname@example.org
“A rose by any other name….”
Its smell can be subtle or pungent. Its taste can fluctuate between astringent & hot or sublimely mellow and creamy. There is no guessing when its scent is wafting through the air—you know what it is. Oh yes, you know! FAB-U-LOUS for those of us that love this thing. It’s known by many different names. Some of the least familiar and foreign may be: ajo, knoblauch, look, alho, knoflook, ail, fokhagyma, aglio, or “The Stinking Rose”. I’m talking about garlic. It’s a love or hate thing mostly. I don’t mostly love it. I REALLY love it---just look at the top of the column to see how to reach me.
It has been attributed to help with: heart disease, hypertension, cancer, immune system support, ear infections, as a gas reliever, flea repellant, helps get rid of athletes foot, aids in digestion, AND the taste of metabolized garlic in mother’s milk helps stimulate the nursing baby—thus aiding in his/her potential benefits from “natural” food.
Garlic (when roasted) is not the “stinky breath” memory maker that you might think. You probably had it in a restaurant and didn’t even know it. You probably had it mixed in with mayonnaise in a savory dip, and wondered where that ‘certain’ flavor came from that you couldn’t quite put your finger on. I would bet that garlic was the culprit. Try this recipe. Mix a few cloves of the roasted garlic “squished” out of the clove into a few tablespoons of mayo. Spread it on a sandwich for a lunch fete’, and I bet that your guests will be perplexed as to what you did to make their lunch so special.
ROASTED GARLIC RECIPE
--Preheat oven to 375 degrees
--Remove as much paper from two whole heads of garlic as you can without breaking apart cloves
--Cut of stem (pointed) end of head deep enough to expose the garlic cloves
--Place garlic heads in ¼ cup water in small baking dish
--Drizzle 1 Tb olive oil over exposed head
--Bake until garlic is soft when easily pierced with a thin-bladed knife (approx 1 hour cooking time)