Mary wrote:
> Garlic oil can be a hazard! Storing garlic in oil is not safe --
> botulism! Throw it out!!!! (and check with your local health
> department or USDA about garlic in oil)
>
> The oil I make and use most often is made with cleaned and then dried
> rosemary springs, which I poke into a smallish bottle of very good
> olive oil. I add a few whole peppercorns, too. Shelf life for that
> oil seems very good, and I make enough to last until the following
> year. Another very nice oil to make is olive oil with cleaned, dried
> lemon peels (only the zest part -- no white pith!) That is a wonderful
> oil for salad dressings, and seems to have at least a year of shelf
> life, too.
>

I'm totally the luckiest little ******* in the world. When I was in college I
used to fill deorative bottles with oil and garlic (roasted or raw) and sun
dried tomatoes and it lived on my counter and I used it to saute food all the
time.

I freaked when I read about the botulism thing later. I had no idea. Luckiest
******* in the world.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!