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A Rose by Any Other Name

 

Chuck Hayes, Newborn, Georgia - garliclover101@gmail.com

“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 ΒΌ 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)
 

 

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