Happy Halloween! The area is still getting back to normal after Sandy came through town. We were spared and didn’t have any issues at our house. We lost power for about 10 minutes on Monday night, but that was it. The winds were crazy and it’s something I don’t want to experience again! Our schools have been closed for three days now, but luckily daycare was open today. Madeline needed some interaction with other kids. There are still many people without power (including my mom), which is not good since it’s only in the mid 40’s here today. BRR! I’m hoping things get back to normal soon for everyone and all my friends and family who are out of power, get it back soon!
Now onto the food. We’ve received a lot of garlic from our CSA this year so I have been roasting bulbs of it when I have too much. Roasted garlic is amazing. I used it in macaroni and cheese (recipe coming soon) but can’t wait to spread it over toasted bread. There’s really so much you can do with roasted garlic and it’s so simple to make!
1 garlic bulb, some of the excess skin removed and the top cut
Preheat oven to 400 degrees. Place the garlic bulb on a piece of aluminum foil. Drizzle with olive oil and wrap the bulb. Put the wrapped garlic on a baking sheet and bake for 30-35 minutes or until the garlic feels soft. Let cool enough to handle and then cut the skin with a small knife. Remove each clove of garlic with your fingers or a small fork.
Mash with a fork to use in cooking.