What I should be doing right now is reading papers and writing responses for them, or be at the library printing things off, or something along those lines. Instead I'm sitting in my sweatpants eating roasted garlic on toast and predicting the amount of people who are not going to want to sit next to me tomorrow because of the smell. I have eaten an entire clove...I can't stop myself.
I had so many plans to be super productive today...but as most days have been going lately, time just got away from me. Fall quarter has been so overwhelming and has provided me with so much work to do, that on the days I have completely free I find myself wasting time sleeping. This morning though, while running through my recipe board on Pinterest, I stumbled onto a link for a totally beautiful blog mostly about food. The blog is run by a husband and wife, the Brinsons, who have delectable taste and style. They both went to art school and have a really hipster apartment in New York, aka: the dream life.
Anyway the husband, who is a food and still-life photographer, takes some of the most beautiful food pictures I've ever seen, and the recipes that go along with them look delicious. I decided I would try out the one that sent me to the blog in the first place and admittedly, it's probably the easiest one there: roasted garlic. I've always heard that roasted garlic was pretty easy to make (since all you do is roast it), but it always seemed like too much trouble to find out the specifics of how it's done (perhaps this is another clue to why I waste all my time...but we'll just leave that up for debate). Overall I'd say it went pretty well, so I thought I'd share the recipe here for all those other people who think googling how to make roasted garlic is too much work for them.
Roasted Garlic
1 or more heads of garlic
Olive oil (you'll need at least 2 tablespoons)
Foil
Oven-safe baking dish or cookie sheet
1. Preheat the oven to 400 degrees
2. Cut the top 1/4 of the head of garlic off (the pointy end), making sure most or all of the cloves have their tops cut off.
3. Cut a piece of foil big enough to wrap the entire head of garlic inside of (one piece of foil for each head of garlic)
4. Place the head of garlic on its foil sheet and drizzle olive oil over the top, enough to cover the open cloves at least. I used a little extra for flavor and also to make the garlic more moist.
5. Wrap the foil around the head of garlic and place it on the cookie sheet or baking dish (anything so that the oil won't drip inside your oven).
6. Bake for 20-30 minutes. You'll know the garlic is ready when you can insert a knife into the cloves easily.
7. Take out and let cool; remove cloves using a butter knife
Now I'd better get back to my homework, laundry, etc. etc. etc....but at least I did one new thing today. Hooray for garlic and perhaps a strengthened immune system!
