Ok, on our recent travels, DH had this angel hair pasta topped with a
browned butter & garlic sauce. He loved it and asked if I could
duplicate it. From what I could see there was angel hair pasta and a
buttery sauce so I asked the waitress. She said they brown the butter
with garlic then tossed it onto the pasta. She didn't know whether the
garlic was fresh - hoping so - or powdered and because the restaurant
was really, really busy couldn't get an answer from the cook/chef. So
what do you think? How would I duplicate this? I'm thinking of
starting the butter and garlic cloves together but maybe I should add
the garlic after the butter browns. IMO the dish would be perfect with
mushrooms added so I do want to try duplicating it.

~patches~ wrote:
>
> Ok, on our recent travels, DH had this angel hair pasta topped with a
> browned butter & garlic sauce. He loved it and asked if I could
> duplicate it. From what I could see there was angel hair pasta and a
> buttery sauce so I asked the waitress. She said they brown the butter
> with garlic then tossed it onto the pasta. She didn't know whether the
> garlic was fresh - hoping so - or powdered and because the restaurant
> was really, really busy couldn't get an answer from the cook/chef. So
> what do you think? How would I duplicate this? I'm thinking of
> starting the butter and garlic cloves together but maybe I should add
> the garlic after the butter browns. IMO the dish would be perfect with
> mushrooms added so I do want to try duplicating it.

I recently saw an episode on Food tv where the chef just browned the
butter in a frying pan. He didn't use garlic, but I would think that
roasted garlic would have the right consistency to be mixed in. Let us
know how it turns out....Sharon

~patches~ wrote:
> Ok, on our recent travels, DH had this angel hair pasta topped with a
> browned butter & garlic sauce. He loved it and asked if I could
> duplicate it. From what I could see there was angel hair pasta and a
> buttery sauce so I asked the waitress. She said they brown the butter
> with garlic then tossed it onto the pasta. She didn't know whether the
> garlic was fresh - hoping so - or powdered and because the restaurant
> was really, really busy couldn't get an answer from the cook/chef. So
> what do you think? How would I duplicate this? I'm thinking of
> starting the butter and garlic cloves together but maybe I should add
> the garlic after the butter browns. IMO the dish would be perfect with
> mushrooms added so I do want to try duplicating it.

Blanch the garlic?

Beurre d' ail - garlic butter can be made a proportion of 7 ounces
blanched garlic, pureed, and added, raw and uncooked & mixed thoroughly
with 9 ounces butter, this is not cooked unlike a beurre noir, dark
butter which is cooked in a pan till brown in colour and strained (or
not, to taste, don't burn the milk solids) into a double boiler where
reduced vinegar is added along with ground pepper.

When required for use this previously prepared brown butter is re -
heated to the correct serving temperature and a little coarsely chopped
parsley and 1 tbs. capers added. Leave out the pepper, vinegar, capers
and parsley and make the browned butter from the previously made garlic
butter, brown the garlic butter

While i am not a big fan of browned butter sauces, a garlic brown
butter sauce would be easy for me to make from the small jar of garlic
butter i routinely make and keep in the fridge.

Even using the garlic brown butter as a beurre manie there by creating a
thickened sauce as opposed to a butter sauce.

Often times butter and wine are used as a sauce and a pasta merely
tossed in the melted butter and wine.
--
JL

~patches~ wrote:

> Ok, on our recent travels, DH had this angel hair pasta topped with a
> browned butter & garlic sauce. He loved it and asked if I could
> duplicate it. From what I could see there was angel hair pasta and a
> buttery sauce so I asked the waitress. She said they brown the butter
> with garlic then tossed it onto the pasta. She didn't know whether the
> garlic was fresh - hoping so - or powdered and because the restaurant
> was really, really busy couldn't get an answer from the cook/chef. So
> what do you think? How would I duplicate this? I'm thinking of
> starting the butter and garlic cloves together but maybe I should add
> the garlic after the butter browns. IMO the dish would be perfect with
> mushrooms added so I do want to try duplicating it.

Unless the powdered garlic you get is a hell of a lot better than the stuff
I get here it's a pretty safe bet that it is fresh garlic. Use lots of
garlic but adjust cooking time to the size of chunks you use. If you crush
it in a press it will make tiny pieces that will cook very quickly. If you
use larger pieces you can cook them a little more slowly. It should be
golden brown. Be careful not to overcook the garlic because it gets bitter
and nasty. FWIW when I do garlic and oil for pasta for two of us, I use
4-5 large cloves of garlic.

On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
> wrote:

>Ok, on our recent travels, DH had this angel hair pasta topped with a
>browned butter & garlic sauce. He loved it and asked if I could
>duplicate it. From what I could see there was angel hair pasta and a
>buttery sauce so I asked the waitress. She said they brown the butter
>with garlic then tossed it onto the pasta. She didn't know whether the
>garlic was fresh - hoping so - or powdered and because the restaurant
>was really, really busy couldn't get an answer from the cook/chef. So
>what do you think? How would I duplicate this? I'm thinking of
>starting the butter and garlic cloves together but maybe I should add
>the garlic after the butter browns. IMO the dish would be perfect with
>mushrooms added so I do want to try duplicating it.

I would brown the butter first then add either crushed, chopped or
slivers of fresh garlic next. You mustn't overheat garlic or it turns
bitter. If it goes brown, you've cooked it too long, and if the heat
is high, it can go brown almost instantly.

I have never used powdered garlic so can't comment on the difference
between it and fresh. I would assume fresh is best.

Kathy in NZ

Kathy in NZ wrote:

> On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
> > wrote:
>
>
>>Ok, on our recent travels, DH had this angel hair pasta topped with a
>>browned butter & garlic sauce. He loved it and asked if I could
>>duplicate it. From what I could see there was angel hair pasta and a
>>buttery sauce so I asked the waitress. She said they brown the butter
>>with garlic then tossed it onto the pasta. She didn't know whether the
>>garlic was fresh - hoping so - or powdered and because the restaurant
>>was really, really busy couldn't get an answer from the cook/chef. So
>>what do you think? How would I duplicate this? I'm thinking of
>>starting the butter and garlic cloves together but maybe I should add
>>the garlic after the butter browns. IMO the dish would be perfect with
>>mushrooms added so I do want to try duplicating it.
>
>
> I would brown the butter first then add either crushed, chopped or
> slivers of fresh garlic next. You mustn't overheat garlic or it turns
> bitter. If it goes brown, you've cooked it too long, and if the heat
> is high, it can go brown almost instantly.
>
> I have never used powdered garlic so can't comment on the difference
> between it and fresh. I would assume fresh is best.
>
> Kathy in NZ
>

Ok, thanks. I'll give it a try and see what I come up with.

On Fri 06 Jan 2006 10:41:20p, Thus Spake Zarathustra, or was it ~patches~?

> Kathy in NZ wrote:
>
>> On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
>> > wrote:
>>
>>
>>>Ok, on our recent travels, DH had this angel hair pasta topped with a
>>>browned butter & garlic sauce. He loved it and asked if I could
>>>duplicate it. From what I could see there was angel hair pasta and a
>>>buttery sauce so I asked the waitress. She said they brown the butter
>>>with garlic then tossed it onto the pasta. She didn't know whether the
>>>garlic was fresh - hoping so - or powdered and because the restaurant
>>>was really, really busy couldn't get an answer from the cook/chef. So
>>>what do you think? How would I duplicate this? I'm thinking of
>>>starting the butter and garlic cloves together but maybe I should add
>>>the garlic after the butter browns. IMO the dish would be perfect with
>>>mushrooms added so I do want to try duplicating it.
>>
>>
>> I would brown the butter first then add either crushed, chopped or
>> slivers of fresh garlic next. You mustn't overheat garlic or it turns
>> bitter. If it goes brown, you've cooked it too long, and if the heat
>> is high, it can go brown almost instantly.
>>
>> I have never used powdered garlic so can't comment on the difference
>> between it and fresh. I would assume fresh is best.
>>
>> Kathy in NZ
>>
>
> Ok, thanks. I'll give it a try and see what I come up with.
>

Patches, I make this fairly often for just myself as a quick comfort meal
dinner, although I often don't have angel hair pasta and just serve it over
thin spaghetti. The texture of the garlic is an individual preference. I
like it sliced thin, but sometimes chop it fine. I start out with unsalted
butter and a teaspoon or two of olive oil, which allows the butter to brown
but doesn't burn as easily (it's a fine line). I begin cooking the garlic
in the butter/oil mixture as soon as the butter is melted. As soon as the
garlic is pale golden, I fish it out into a small dish and continue cooking
the butter until it browns. As soon as the pasta is cooked, I toss butter,
garlic, and pasta together. I often add some freshly chopped parsley and
grated parmesan or romano. Just my take on it.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Wayne Boatwright wrote:

> On Fri 06 Jan 2006 10:41:20p, Thus Spake Zarathustra, or was it ~patches~?
>
>
>>Kathy in NZ wrote:
>>
>>
>>>On Fri, 06 Jan 2006 15:24:50 -0500, ~patches~
> wrote:
>>>
>>>
>>>
>>>>Ok, on our recent travels, DH had this angel hair pasta topped with a
>>>>browned butter & garlic sauce. He loved it and asked if I could
>>>>duplicate it. From what I could see there was angel hair pasta and a
>>>>buttery sauce so I asked the waitress. She said they brown the butter
>>>>with garlic then tossed it onto the pasta. She didn't know whether the
>>>>garlic was fresh - hoping so - or powdered and because the restaurant
>>>>was really, really busy couldn't get an answer from the cook/chef. So
>>>>what do you think? How would I duplicate this? I'm thinking of
>>>>starting the butter and garlic cloves together but maybe I should add
>>>>the garlic after the butter browns. IMO the dish would be perfect with
>>>>mushrooms added so I do want to try duplicating it.
>>>
>>>
>>>I would brown the butter first then add either crushed, chopped or
>>>slivers of fresh garlic next. You mustn't overheat garlic or it turns
>>>bitter. If it goes brown, you've cooked it too long, and if the heat
>>>is high, it can go brown almost instantly.
>>>
>>>I have never used powdered garlic so can't comment on the difference
>>>between it and fresh. I would assume fresh is best.
>>>
>>>Kathy in NZ
>>>
>>
>>Ok, thanks. I'll give it a try and see what I come up with.
>>
>
>
> Patches, I make this fairly often for just myself as a quick comfort meal
> dinner, although I often don't have angel hair pasta and just serve it over
> thin spaghetti. The texture of the garlic is an individual preference. I
> like it sliced thin, but sometimes chop it fine. I start out with unsalted
> butter and a teaspoon or two of olive oil, which allows the butter to brown
> but doesn't burn as easily (it's a fine line). I begin cooking the garlic
> in the butter/oil mixture as soon as the butter is melted. As soon as the
> garlic is pale golden, I fish it out into a small dish and continue cooking
> the butter until it browns. As soon as the pasta is cooked, I toss butter,
> garlic, and pasta together. I often add some freshly chopped parsley and
> grated parmesan or romano. Just my take on it.
>

Ok, thanks Wayne. It isn't often that DH asks me to duplicate a dish at
home so when he does I really try to do so. There were no pieces of
garlic on his pasta just the garlic flavoured oil. He likes garlic so
chopped fine or even sliced would be great.

In article >,
Wayne Boatwright > wrote:

> Patches, I make this fairly often for just myself as a quick comfort meal
> dinner, although I often don't have angel hair pasta and just serve it over
> thin spaghetti. The texture of the garlic is an individual preference. I
> like it sliced thin, but sometimes chop it fine. I start out with unsalted
> butter and a teaspoon or two of olive oil, which allows the butter to brown
> but doesn't burn as easily (it's a fine line). I begin cooking the garlic
> in the butter/oil mixture as soon as the butter is melted. As soon as the
> garlic is pale golden, I fish it out into a small dish and continue cooking
> the butter until it browns. As soon as the pasta is cooked, I toss butter,
> garlic, and pasta together. I often add some freshly chopped parsley and
> grated parmesan or romano. Just my take on it.
>
> --
> Wayne Boatwright *¿*

Wayne,

Try adding some baby clams to this sometime.

This is how my dad makes his clam and garlic sauce for pasta.

It's fab_ulous!!!!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat 07 Jan 2006 07:54:46a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article >,
> Wayne Boatwright > wrote:
>
>> Patches, I make this fairly often for just myself as a quick comfort
>> meal dinner, although I often don't have angel hair pasta and just
>> serve it over thin spaghetti. The texture of the garlic is an
>> individual preference. I like it sliced thin, but sometimes chop it
>> fine. I start out with unsalted butter and a teaspoon or two of olive
>> oil, which allows the butter to brown but doesn't burn as easily (it's
>> a fine line). I begin cooking the garlic in the butter/oil mixture as
>> soon as the butter is melted. As soon as the garlic is pale golden, I
>> fish it out into a small dish and continue cooking the butter until it
>> browns. As soon as the pasta is cooked, I toss butter, garlic, and
>> pasta together. I often add some freshly chopped parsley and grated
>> parmesan or romano. Just my take on it.
>>
>> --
>> Wayne Boatwright *¿*
>
> Wayne,
>
> Try adding some baby clams to this sometime.
>
> This is how my dad makes his clam and garlic sauce for pasta.
>
> It's fab_ulous!!!!!!

I don't think so. <g> I love clams, but never liked them with pasta.
Thanks for the thought.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> Wayne Boatwright > wrote:
>
>> Patches, I make this fairly often for just myself as a quick comfort meal
>> dinner, although I often don't have angel hair pasta and just serve it
>> over
>> thin spaghetti. The texture of the garlic is an individual preference.
>> I
>> like it sliced thin, but sometimes chop it fine. I start out with
>> unsalted
>> butter and a teaspoon or two of olive oil, which allows the butter to
>> brown
>> but doesn't burn as easily (it's a fine line). I begin cooking the
>> garlic
>> in the butter/oil mixture as soon as the butter is melted. As soon as
>> the
>> garlic is pale golden, I fish it out into a small dish and continue
>> cooking
>> the butter until it browns. As soon as the pasta is cooked, I toss
>> butter,
>> garlic, and pasta together. I often add some freshly chopped parsley and
>> grated parmesan or romano. Just my take on it.
>>
>> --
>> Wayne Boatwright *¿*
>
> Wayne,
>
> Try adding some baby clams to this sometime.
>
> This is how my dad makes his clam and garlic sauce for pasta.
>
> It's fab_ulous!!!!!!

I do the same thing, with the addition of some white wine and chopped
parsley and oregano.

Good stuff!

Mary

In article >,
Wayne Boatwright > wrote:

> On Sat 07 Jan 2006 07:54:46a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> Patches, I make this fairly often for just myself as a quick comfort
> >> meal dinner, although I often don't have angel hair pasta and just
> >> serve it over thin spaghetti. The texture of the garlic is an
> >> individual preference. I like it sliced thin, but sometimes chop it
> >> fine. I start out with unsalted butter and a teaspoon or two of olive
> >> oil, which allows the butter to brown but doesn't burn as easily (it's
> >> a fine line). I begin cooking the garlic in the butter/oil mixture as
> >> soon as the butter is melted. As soon as the garlic is pale golden, I
> >> fish it out into a small dish and continue cooking the butter until it
> >> browns. As soon as the pasta is cooked, I toss butter, garlic, and
> >> pasta together. I often add some freshly chopped parsley and grated
> >> parmesan or romano. Just my take on it.
> >>
> >> --
> >> Wayne Boatwright *¿*
> >
> > Wayne,
> >
> > Try adding some baby clams to this sometime.
> >
> > This is how my dad makes his clam and garlic sauce for pasta.
> >
> > It's fab_ulous!!!!!!
>
> I don't think so. <g> I love clams, but never liked them with pasta.
> Thanks for the thought.

Baby canned clams... Trust me!

Just once.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"MareCat" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> Patches, I make this fairly often for just myself as a quick comfort meal
> >> dinner, although I often don't have angel hair pasta and just serve it
> >> over
> >> thin spaghetti. The texture of the garlic is an individual preference.
> >> I
> >> like it sliced thin, but sometimes chop it fine. I start out with
> >> unsalted
> >> butter and a teaspoon or two of olive oil, which allows the butter to
> >> brown
> >> but doesn't burn as easily (it's a fine line). I begin cooking the
> >> garlic
> >> in the butter/oil mixture as soon as the butter is melted. As soon as
> >> the
> >> garlic is pale golden, I fish it out into a small dish and continue
> >> cooking
> >> the butter until it browns. As soon as the pasta is cooked, I toss
> >> butter,
> >> garlic, and pasta together. I often add some freshly chopped parsley and
> >> grated parmesan or romano. Just my take on it.
> >>
> >> --
> >> Wayne Boatwright *¿*
> >
> > Wayne,
> >
> > Try adding some baby clams to this sometime.
> >
> > This is how my dad makes his clam and garlic sauce for pasta.
> >
> > It's fab_ulous!!!!!!
>
> I do the same thing, with the addition of some white wine and chopped
> parsley and oregano.
>
> Good stuff!
>
> Mary
>
>

Dad hates Oregano, but the parsley sounds good!
Also fresh ground 5 color peppercorns.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat 07 Jan 2006 09:28:24a, Thus Spake Zarathustra, or was it
OmManiPadmeOmelet?

> In article >,
> Wayne Boatwright > wrote:
>
>> On Sat 07 Jan 2006 07:54:46a, Thus Spake Zarathustra, or was it
>> OmManiPadmeOmelet?
>>
>> > In article >,
>> > Wayne Boatwright > wrote:
>> >
>> >> Patches, I make this fairly often for just myself as a quick comfort
>> >> meal dinner, although I often don't have angel hair pasta and just
>> >> serve it over thin spaghetti. The texture of the garlic is an
>> >> individual preference. I like it sliced thin, but sometimes chop it
>> >> fine. I start out with unsalted butter and a teaspoon or two of
>> >> olive oil, which allows the butter to brown but doesn't burn as
>> >> easily (it's a fine line). I begin cooking the garlic in the
>> >> butter/oil mixture as soon as the butter is melted. As soon as the
>> >> garlic is pale golden, I fish it out into a small dish and continue
>> >> cooking the butter until it browns. As soon as the pasta is cooked,
>> >> I toss butter, garlic, and pasta together. I often add some freshly
>> >> chopped parsley and grated parmesan or romano. Just my take on it.
>> >>
>> >> --
>> >> Wayne Boatwright *¿*
>> >
>> > Wayne,
>> >
>> > Try adding some baby clams to this sometime.
>> >
>> > This is how my dad makes his clam and garlic sauce for pasta.
>> >
>> > It's fab_ulous!!!!!!
>>
>> I don't think so. <g> I love clams, but never liked them with pasta.
>> Thanks for the thought.
>
> Baby canned clams... Trust me!
>
> Just once.

Okay, well, maybe just once.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

In article >,
Wayne Boatwright > wrote:

> > Baby canned clams... Trust me!
> >
> > Just once.
>
> Okay, well, maybe just once.
>

Be sure to report! :-)

Dad is not generally the best cook in the world, but this one dish he
makes is one that I, and pretty much anyone else, have really enjoyed!

LOTS of garlic. <G>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> Wayne Boatwright > looking for trouble wrote in
> :
>
> >
> > Okay, well, maybe just once.
>
> Once is never enough. I thought you were daring in you food quest
> Hell, I even tried head cheese... just once.
>
> Michael

When you try Balut, then I'll believe you.

<smirk>

Om -> who would not touch Balut with a 10 ft. poker......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Michael "Dog3" Lonergan" > wrote in message
...
> Wayne Boatwright > looking for trouble wrote in
> :
>
>>
>> Okay, well, maybe just once.
>
> Once is never enough. I thought you were daring in you food quest
> Hell, I even tried head cheese... just once.

ewwwwwwwwwwwww what was it like?

In article >,
"Ophelia" > wrote:

> "Michael "Dog3" Lonergan" > wrote in message
> ...
> > Wayne Boatwright > looking for trouble wrote in
> > :
> >
> >>
> >> Okay, well, maybe just once.
> >
> > Once is never enough. I thought you were daring in you food quest
> > Hell, I even tried head cheese... just once.
>
> ewwwwwwwwwwwww what was it like?
>
>

I'm not Dog3, but head cheese is ok if you like horseradish. :-)

My dearly departed mother LOVED that stuff. I was ok with it, but it was
not my preferred luncheon meat.

But, I don't care for Horseradish.

Nor Wasabi.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:

> Try adding some baby clams to this sometime.
>
> This is how my dad makes his clam and garlic sauce for pasta.

You betcha, baby! Add a little clam juice too. Add chopped fresh
parsley at the end to make it pretty.
--

Practice safe eating. Always use condiments.

On 7 Jan 2006 16:24:55 +0100, Wayne Boatwright wrote:

> On Sat 07 Jan 2006 07:54:46a, Thus Spake Zarathustra, or was it
> OmManiPadmeOmelet?
>
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >> Patches, I make this fairly often for just myself as a quick comfort
> >> meal dinner, although I often don't have angel hair pasta and just
> >> serve it over thin spaghetti. The texture of the garlic is an
> >> individual preference. I like it sliced thin, but sometimes chop it
> >> fine. I start out with unsalted butter and a teaspoon or two of olive
> >> oil, which allows the butter to brown but doesn't burn as easily (it's
> >> a fine line). I begin cooking the garlic in the butter/oil mixture as
> >> soon as the butter is melted. As soon as the garlic is pale golden, I
> >> fish it out into a small dish and continue cooking the butter until it
> >> browns. As soon as the pasta is cooked, I toss butter, garlic, and
> >> pasta together. I often add some freshly chopped parsley and grated
> >> parmesan or romano. Just my take on it.
> >>
> >> --
> >> Wayne Boatwright *¿*
> >
> > Wayne,
> >
> > Try adding some baby clams to this sometime.
> >
> > This is how my dad makes his clam and garlic sauce for pasta.
> >
> > It's fab_ulous!!!!!!
>
> I don't think so. <g> I love clams, but never liked them with pasta.
> Thanks for the thought.

Now I've heard of one person who doesn't like spaghetti and clams.
Before this I thought everyone liked it.



--

Practice safe eating. Always use condiments.

On Sat, 07 Jan 2006 15:51:09 GMT, MareCat wrote:

> I do the same thing, with the addition of some white wine and chopped
> parsley and oregano.
>
White wine is always good.... not sure what oregano would do though.
I think it's pretty hard NOT to make a good spaghetti & clams, no
matter what you add. LOL

--

Practice safe eating. Always use condiments.

On Sat 07 Jan 2006 12:03:16p, Thus Spake Zarathustra, or was it sf?

> On 7 Jan 2006 16:24:55 +0100, Wayne Boatwright wrote:
>
>> On Sat 07 Jan 2006 07:54:46a, Thus Spake Zarathustra, or was it
>> OmManiPadmeOmelet?
>>
>> > In article >,
>> > Wayne Boatwright > wrote:
>> >
>> >> Patches, I make this fairly often for just myself as a quick
>> >> comfort meal dinner, although I often don't have angel hair pasta
>> >> and just serve it over thin spaghetti. The texture of the garlic
>> >> is an individual preference. I like it sliced thin, but sometimes
>> >> chop it fine. I start out with unsalted butter and a teaspoon or
>> >> two of olive oil, which allows the butter to brown but doesn't burn
>> >> as easily (it's a fine line). I begin cooking the garlic in the
>> >> butter/oil mixture as soon as the butter is melted. As soon as the
>> >> garlic is pale golden, I fish it out into a small dish and continue
>> >> cooking the butter until it browns. As soon as the pasta is
>> >> cooked, I toss butter, garlic, and pasta together. I often add
>> >> some freshly chopped parsley and grated parmesan or romano. Just
>> >> my take on it.
>> >>
>> >> --
>> >> Wayne Boatwright *¿*
>> >
>> > Wayne,
>> >
>> > Try adding some baby clams to this sometime.
>> >
>> > This is how my dad makes his clam and garlic sauce for pasta.
>> >
>> > It's fab_ulous!!!!!!
>>
>> I don't think so. <g> I love clams, but never liked them with pasta.
>> Thanks for the thought.
>
> Now I've heard of one person who doesn't like spaghetti and clams.
> Before this I thought everyone liked it.
>
>

I like them both, just not together. <g>



--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

In article >,
sf > wrote:

> On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:
>
> > Try adding some baby clams to this sometime.
> >
> > This is how my dad makes his clam and garlic sauce for pasta.
>
> You betcha, baby! Add a little clam juice too. Add chopped fresh
> parsley at the end to make it pretty.
> --
>
> Practice safe eating. Always use condiments.

Yum!
I'm going to have to grow more fresh parsley this spring!
If nothing else, the baby Swallowtail butterflies love it. <lol>

Cute little buggers, and the adults are SO pretty.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"sf" > wrote in message
...
> On Sat, 07 Jan 2006 15:51:09 GMT, MareCat wrote:
>
>> I do the same thing, with the addition of some white wine and chopped
>> parsley and oregano.
>>
> White wine is always good.... not sure what oregano would do though.

I add just a tiny bit of oregano. Basil, too, if I have it around. I like
the additional flavors.


> I think it's pretty hard NOT to make a good spaghetti & clams, no
> matter what you add. LOL

Yep!

Mary

OmManiPadmeOmelet wrote:
> In article >,
> Wayne Boatwright > wrote:
>
>
>>>Baby canned clams... Trust me!
>>>
>>>Just once.
>>
>>Okay, well, maybe just once.
>>
>
>
> Be sure to report! :-)
>
> Dad is not generally the best cook in the world, but this one dish he
> makes is one that I, and pretty much anyone else, have really enjoyed!
>
> LOTS of garlic. <G>


I have mentioned it here before but if you stuff a chicken full of
peeled garlic cloves and roast it they come out very nice, lightly
seasoned by the chicken juices and ready to use in any other dish.

Even blanching the garlic cloves till soft in chicken stock is a nice
way to start a garlic sauce.
---
JL

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> OmManiPadmeOmelet > looking for trouble wrote in
> :
>
> > In article >,
> > "Michael \"Dog3\" Lonergan" > wrote:
> >
> >> Wayne Boatwright > looking for trouble wrote in
> >> :
> >>
> >> >
> >> > Okay, well, maybe just once.
> >>
> >> Once is never enough. I thought you were daring in you food quest
> >> Hell, I even tried head cheese... just once.
> >>
> >> Michael
> >
> > When you try Balut, then I'll believe you.
> >
> > <smirk>
> >
> > Om -> who would not touch Balut with a 10 ft. poker......
>
> UGH... I have not tried it yet and thank Gawd the opportunity has never
> been presented to me.
>
> Michael <- doubts he would touch it either

That and terrestrial insects prepared in ANY way, shape or form! <lol>
I'm fine with the standard water crustaceans.......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > Wayne Boatwright > wrote:
> >
> >
> >>>Baby canned clams... Trust me!
> >>>
> >>>Just once.
> >>
> >>Okay, well, maybe just once.
> >>
> >
> >
> > Be sure to report! :-)
> >
> > Dad is not generally the best cook in the world, but this one dish he
> > makes is one that I, and pretty much anyone else, have really enjoyed!
> >
> > LOTS of garlic. <G>
>
>
> I have mentioned it here before but if you stuff a chicken full of
> peeled garlic cloves and roast it they come out very nice, lightly
> seasoned by the chicken juices and ready to use in any other dish.
>
> Even blanching the garlic cloves till soft in chicken stock is a nice
> way to start a garlic sauce.
> ---
> JL

That's actually not a bad idea. :-)

When I roast garlic, I wrap the entire HEAD in foil and roast. It's been
ages so I'd have to look up the time and temp. again.

You can then remove the cloves, snip the tip off with a pair of
scissors, and sqeeze the roasted garlic out like toothpaste.

It TOTALLY changes the flavor and texture! It loses the "heat" and
mellows the flavor.

So, you peel them? I'm betting it'd be unecessary.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
>
>>OmManiPadmeOmelet wrote:
>>
>>>In article >,
>>> Wayne Boatwright > wrote:
>>>
>>>
>>>
>>>>>Baby canned clams... Trust me!
>>>>>
>>>>>Just once.
>>>>
>>>>Okay, well, maybe just once.
>>>>
>>>
>>>
>>>Be sure to report! :-)
>>>
>>>Dad is not generally the best cook in the world, but this one dish he
>>>makes is one that I, and pretty much anyone else, have really enjoyed!
>>>
>>>LOTS of garlic. <G>
>>
>>
>>I have mentioned it here before but if you stuff a chicken full of
>>peeled garlic cloves and roast it they come out very nice, lightly
>>seasoned by the chicken juices and ready to use in any other dish.
>>
>>Even blanching the garlic cloves till soft in chicken stock is a nice
>>way to start a garlic sauce.
>>---
>>JL
>
>
> That's actually not a bad idea. :-)
>
> When I roast garlic, I wrap the entire HEAD in foil and roast. It's been
> ages so I'd have to look up the time and temp. again.
>
> You can then remove the cloves, snip the tip off with a pair of
> scissors, and sqeeze the roasted garlic out like toothpaste.
>
> It TOTALLY changes the flavor and texture! It loses the "heat" and
> mellows the flavor.
>
> So, you peel them? I'm betting it'd be unecessary.


At one time i did the whole heads of unpeeled garlic, used a ceramic
Mexican jug made especially for this, but i find it is easier to peel
them before hand, as i use them in such copious amounts that having them
'ready to go' is just more convenient for me.

When i have done them 'in the peel' i ended up making a mess.

I do like the raw garlic in salad dressing & garlic butter but that's
about it. Occasionally i will rub a baking or serving dish with garlic
but that's more out of habit than because i think it really makes a
difference in a dish.

A puree of garlic in a food syringe is an interesting way of flavouring
various foods as well as the old stand by of using a sharp knife to poke
holes in a piece of meat and insert slivers of garlic into them and then
cook.

Braising with garlic as well as the standard braising veggies is also
very nice.
---
JL

In article >,
"Michael \"Dog3\" Lonergan" > wrote:

> Your wrapping the head in foil is interesting. I usually just drizzle
> olive oil on the whole head and throw it in the oven, or on the grill
> sometimes. Sounds like the result is the same, toothpaste wise
>
> Michael

They sell terra cotta garlic roasters at central Market.
I figure that wrapping them keeps them from drying out?

The oil drizzle is sufficent??????

Quite frankly, roasted garlic cloves are just great on crusty sourdough
bread with a bit of butter!

After you squeeze them out of course...... <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Joseph Littleshoes > wrote:

> OmManiPadmeOmelet wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> >
> >>OmManiPadmeOmelet wrote:
> >>
> >>>In article >,
> >>> Wayne Boatwright > wrote:
> >>>
> >>>
> >>>
> >>>>>Baby canned clams... Trust me!
> >>>>>
> >>>>>Just once.
> >>>>
> >>>>Okay, well, maybe just once.
> >>>>
> >>>
> >>>
> >>>Be sure to report! :-)
> >>>
> >>>Dad is not generally the best cook in the world, but this one dish he
> >>>makes is one that I, and pretty much anyone else, have really enjoyed!
> >>>
> >>>LOTS of garlic. <G>
> >>
> >>
> >>I have mentioned it here before but if you stuff a chicken full of
> >>peeled garlic cloves and roast it they come out very nice, lightly
> >>seasoned by the chicken juices and ready to use in any other dish.
> >>
> >>Even blanching the garlic cloves till soft in chicken stock is a nice
> >>way to start a garlic sauce.
> >>---
> >>JL
> >
> >
> > That's actually not a bad idea. :-)
> >
> > When I roast garlic, I wrap the entire HEAD in foil and roast. It's been
> > ages so I'd have to look up the time and temp. again.
> >
> > You can then remove the cloves, snip the tip off with a pair of
> > scissors, and sqeeze the roasted garlic out like toothpaste.
> >
> > It TOTALLY changes the flavor and texture! It loses the "heat" and
> > mellows the flavor.
> >
> > So, you peel them? I'm betting it'd be unecessary.
>
>
> At one time i did the whole heads of unpeeled garlic, used a ceramic
> Mexican jug made especially for this, but i find it is easier to peel
> them before hand, as i use them in such copious amounts that having them
> 'ready to go' is just more convenient for me.
>
> When i have done them 'in the peel' i ended up making a mess.

Really? :-)
I just snip the tip off of the whole clove and squeeze. The clove comes
out neatly like toothpaste. I do not attempt to "peel" a roast clove.
It's not necessary.

>
> I do like the raw garlic in salad dressing & garlic butter but that's
> about it. Occasionally i will rub a baking or serving dish with garlic
> but that's more out of habit than because i think it really makes a
> difference in a dish.

Sometimes garlic powder has it's place. <lol>

>
> A puree of garlic in a food syringe is an interesting way of flavouring
> various foods as well as the old stand by of using a sharp knife to poke
> holes in a piece of meat and insert slivers of garlic into them and then
> cook.

Now that is one of my FAVORITES!!! For beef sometimes, but mostly for
pork roasts! It gets rid of that "musty" flavor that roast pork tends to
develop when it cools.

>
> Braising with garlic as well as the standard braising veggies is also
> very nice.
> ---
> JL

Now you are making me hungry........ ;-)

and yes, I DO peel cloves for braising.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "Michael \"Dog3\" Lonergan" > wrote:
>
>> Your wrapping the head in foil is interesting. I usually just drizzle
>> olive oil on the whole head and throw it in the oven, or on the grill
>> sometimes. Sounds like the result is the same, toothpaste wise
>>
>> Michael
>
> They sell terra cotta garlic roasters at central Market.

We received one of those terra cotta garlic roasters as a wedding present 10
years ago. I've never used it. I usually just throw several (peeled) cloves
of garlic in with whatever veggies I'm roasting--potatoes, onions, carrots,
etc. (and we just scarf down the garlic with the rest of the roasted
veggies). I rarely use roasted garlic in things like mashed potatoes (I
usually put cloves of garlic in with the potatoes and cook them that way) or
as a spread on bread. Don't know why, as I love the taste of roasted garlic.

Hmmmmm...what can I use the garlic roaster for--other than for roasting
garlic?

Mary

OmManiPadmeOmelet wrote:
>
> In article >,
> sf > wrote:
>
> > On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:
> >
> > > Try adding some baby clams to this sometime.
> > >
> > > This is how my dad makes his clam and garlic sauce for pasta.
> >
> > You betcha, baby! Add a little clam juice too. Add chopped fresh
> > parsley at the end to make it pretty.
> > --
> >
> > Practice safe eating. Always use condiments.
>
> Yum!
> I'm going to have to grow more fresh parsley this spring!
> If nothing else, the baby Swallowtail butterflies love it
> --
> Om.
>
Is parsley hard to grow? DH gave me a planted herb garden in a
large clay bowl. Chives and sage are doing well under the grow light,
but the arugula is keeling over and I found a small fly among the
stalks. Also, the basil and oregano, also planted from seed are really
slow in sprouting. The thyme hasn't shown yet. There is a small
lavender plant in there too. Put in by the lady at the nursery, who
planted the stuff for him. This will all be put outside for the summer
in separate pots, but I'd like to keep it going until then....Sharon

In article >,
"MareCat" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "Michael \"Dog3\" Lonergan" > wrote:
> >
> >> Your wrapping the head in foil is interesting. I usually just drizzle
> >> olive oil on the whole head and throw it in the oven, or on the grill
> >> sometimes. Sounds like the result is the same, toothpaste wise
> >>
> >> Michael
> >
> > They sell terra cotta garlic roasters at central Market.
>
> We received one of those terra cotta garlic roasters as a wedding present 10
> years ago. I've never used it. I usually just throw several (peeled) cloves
> of garlic in with whatever veggies I'm roasting--potatoes, onions, carrots,
> etc. (and we just scarf down the garlic with the rest of the roasted
> veggies). I rarely use roasted garlic in things like mashed potatoes (I
> usually put cloves of garlic in with the potatoes and cook them that way) or
> as a spread on bread. Don't know why, as I love the taste of roasted garlic.
>
> Hmmmmm...what can I use the garlic roaster for--other than for roasting
> garlic?
>
> Mary
>
>

Trust me dear. :-)

Garlic roasted peeled, mixed initially with your recipe is NOT the same
as garlic roasted IN the peel, in a head, and sealed somewhat.

It really is just not the same veggie.

YMMV.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >, biig > wrote:

> OmManiPadmeOmelet wrote:
> >
> > In article >,
> > sf > wrote:
> >
> > > On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:
> > >
> > > > Try adding some baby clams to this sometime.
> > > >
> > > > This is how my dad makes his clam and garlic sauce for pasta.
> > >
> > > You betcha, baby! Add a little clam juice too. Add chopped fresh
> > > parsley at the end to make it pretty.
> > > --
> > >
> > > Practice safe eating. Always use condiments.
> >
> > Yum!
> > I'm going to have to grow more fresh parsley this spring!
> > If nothing else, the baby Swallowtail butterflies love it
> > --
> > Om.
> >
> Is parsley hard to grow?

Not IMHO, but the swallowtail butterfly larvae DO like it, so it's wise
to plant extra if you don't want to hand pick and kill baby butterflies.
;-) They like Anise too, but parsley seems to be more attractive to them.

> DH gave me a planted herb garden in a
> large clay bowl. Chives and sage are doing well under the grow light,
> but the arugula is keeling over and I found a small fly among the
> stalks. Also, the basil and oregano, also planted from seed are really
> slow in sprouting. The thyme hasn't shown yet. There is a small
> lavender plant in there too. Put in by the lady at the nursery, who
> planted the stuff for him. This will all be put outside for the summer
> in separate pots, but I'd like to keep it going until then....Sharon

I tried to grow Sage, Thyme, Basil and Parsley in an indoor pot once at
work under the fluorescent lights at work.

It did not work.

My Herb garden is on the West side of the house so gets South and West
sunlight. I water as needed.

The ones that winter over as perennials are Sage, Dittany, Oregano,
Rosemary, Curry and Thyme, and Mexican Oregano is a recent addition.
It's going on it's third year.

Annuals that I have to replant every year include Dill, Basil, Tarragon
and Parsley. Tarragon SHOULD be a perrenial, I just have lousy luck with
that one.

They do ok!

The Chives are in large pots also on the West side. They have dropped
seeds over the 15 years they have been there and come back year to year
even tho' they freeze back. The pots come back, and there is a thick
stand of them UNDER the pots... Tough little dudes, I've not even taken
care of them and they just grow on their own.

Mint tends to do that too, but requires more water.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

biig wrote:

>
> OmManiPadmeOmelet wrote:
>
>>In article >,
>> sf > wrote:
>>
>>
>>>On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:
>>>
>>>
>>>> Try adding some baby clams to this sometime.
>>>>
>>>> This is how my dad makes his clam and garlic sauce for pasta.
>>>
>>>You betcha, baby! Add a little clam juice too. Add chopped fresh
>>>parsley at the end to make it pretty.
>>>--
>>>
>>>Practice safe eating. Always use condiments.
>>
>>Yum!
>>I'm going to have to grow more fresh parsley this spring!
>>If nothing else, the baby Swallowtail butterflies love it
>>--
>>Om.
>>
>
> Is parsley hard to grow? DH gave me a planted herb garden in a
> large clay bowl. Chives and sage are doing well under the grow light,
> but the arugula is keeling over and I found a small fly among the
> stalks. Also, the basil and oregano, also planted from seed are really
> slow in sprouting. The thyme hasn't shown yet. There is a small
> lavender plant in there too. Put in by the lady at the nursery, who
> planted the stuff for him. This will all be put outside for the summer
> in separate pots, but I'd like to keep it going until then....Sharon

My experience, and I'm not that far from you, is that parsley is rather
easy to grow outdoors. Chives and save will overpower just about any
garden space and chives is sell seeding so expect a large patch. My
chive patche is about 3' diameter and I keep cutting it back. The
oregano will grow well outdoors as will the thyme. Basil is really
prissy. If you are very, very lucky you will be able to keep it alive
on a sunny windowsill during the winter otherwise treat basil as an
annual. HTH

On Sat, 07 Jan 2006 13:13:55 -0600, OmManiPadmeOmelet wrote:

> In article >,
> sf > wrote:
>
> > On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:
> >
> > > Try adding some baby clams to this sometime.
> > >
> > > This is how my dad makes his clam and garlic sauce for pasta.
> >
> > You betcha, baby! Add a little clam juice too. Add chopped fresh
> > parsley at the end to make it pretty.
> > --
> >
> > Practice safe eating. Always use condiments.
>
> Yum!
> I'm going to have to grow more fresh parsley this spring!
> If nothing else, the baby Swallowtail butterflies love it. <lol>
>
> Cute little buggers, and the adults are SO pretty.

Our swallowtails like fennel (lay their eggs on it and the
caterpillars eat it). Try planting some of that too!
--

Practice safe eating. Always use condiments.

In article >,
sf > wrote:

> On Sat, 07 Jan 2006 13:13:55 -0600, OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Sat, 07 Jan 2006 08:54:46 -0600, OmManiPadmeOmelet wrote:
> > >
> > > > Try adding some baby clams to this sometime.
> > > >
> > > > This is how my dad makes his clam and garlic sauce for pasta.
> > >
> > > You betcha, baby! Add a little clam juice too. Add chopped fresh
> > > parsley at the end to make it pretty.
> > > --
> > >
> > > Practice safe eating. Always use condiments.
> >
> > Yum!
> > I'm going to have to grow more fresh parsley this spring!
> > If nothing else, the baby Swallowtail butterflies love it. <lol>
> >
> > Cute little buggers, and the adults are SO pretty.
>
> Our swallowtails like fennel (lay their eggs on it and the
> caterpillars eat it). Try planting some of that too!
> --
>
> Practice safe eating. Always use condiments.

Yes, I remember that now. :-) Thanks for the reminder!
I had two fennels at one end of the herb garden, and they wiped that out
too!

The only plants they tried to eat that I did not allow were Dill weed.
I gently removed them from those and put them back on the parsley.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "MareCat" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>> > In article >,
>> > "Michael \"Dog3\" Lonergan" > wrote:
>> >
>> >> Your wrapping the head in foil is interesting. I usually just drizzle
>> >> olive oil on the whole head and throw it in the oven, or on the grill
>> >> sometimes. Sounds like the result is the same, toothpaste wise
>> >>
>> >> Michael
>> >
>> > They sell terra cotta garlic roasters at central Market.
>>
>> We received one of those terra cotta garlic roasters as a wedding present
>> 10
>> years ago. I've never used it. I usually just throw several (peeled)
>> cloves
>> of garlic in with whatever veggies I'm roasting--potatoes, onions,
>> carrots,
>> etc. (and we just scarf down the garlic with the rest of the roasted
>> veggies). I rarely use roasted garlic in things like mashed potatoes (I
>> usually put cloves of garlic in with the potatoes and cook them that way)
>> or
>> as a spread on bread. Don't know why, as I love the taste of roasted
>> garlic.
>>
>> Hmmmmm...what can I use the garlic roaster for--other than for roasting
>> garlic?
>>
>> Mary
>>
>>
>
> Trust me dear. :-)
>
> Garlic roasted peeled, mixed initially with your recipe is NOT the same
> as garlic roasted IN the peel, in a head, and sealed somewhat.
>
> It really is just not the same veggie.
>
> YMMV.

Oh, I know. I have roasted heads of garlic in the peel before--just don't do
it very often. Very different from peeled cloves mixed in and cooked with
other ingredients, for sure.

Just for you, Om, I'm gonna break out the garlic roaster today and make a
nice spread for some bread to eat while watching the Giants...

Mary

In article >,
"MareCat" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
> > In article >,
> > "MareCat" > wrote:
> >
> >> "OmManiPadmeOmelet" > wrote in message
> >> ...
> >> > In article >,
> >> > "Michael \"Dog3\" Lonergan" > wrote:
> >> >
> >> >> Your wrapping the head in foil is interesting. I usually just drizzle
> >> >> olive oil on the whole head and throw it in the oven, or on the grill
> >> >> sometimes. Sounds like the result is the same, toothpaste wise
> >> >>
> >> >> Michael
> >> >
> >> > They sell terra cotta garlic roasters at central Market.
> >>
> >> We received one of those terra cotta garlic roasters as a wedding present
> >> 10
> >> years ago. I've never used it. I usually just throw several (peeled)
> >> cloves
> >> of garlic in with whatever veggies I'm roasting--potatoes, onions,
> >> carrots,
> >> etc. (and we just scarf down the garlic with the rest of the roasted
> >> veggies). I rarely use roasted garlic in things like mashed potatoes (I
> >> usually put cloves of garlic in with the potatoes and cook them that way)
> >> or
> >> as a spread on bread. Don't know why, as I love the taste of roasted
> >> garlic.
> >>
> >> Hmmmmm...what can I use the garlic roaster for--other than for roasting
> >> garlic?
> >>
> >> Mary
> >>
> >>
> >
> > Trust me dear. :-)
> >
> > Garlic roasted peeled, mixed initially with your recipe is NOT the same
> > as garlic roasted IN the peel, in a head, and sealed somewhat.
> >
> > It really is just not the same veggie.
> >
> > YMMV.
>
> Oh, I know. I have roasted heads of garlic in the peel before--just don't do
> it very often. Very different from peeled cloves mixed in and cooked with
> other ingredients, for sure.
>
> Just for you, Om, I'm gonna break out the garlic roaster today and make a
> nice spread for some bread to eat while watching the Giants...
>
> Mary
>
>

<grins> Enjoy!!!

Om -> gotta go get some fresh heads of garlic now and do it too, now
that you made me hungry for it....... ;-D
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "MareCat" > wrote:
>>
>> Just for you, Om, I'm gonna break out the garlic roaster today and make a
>> nice spread for some bread to eat while watching the Giants...
>>
>> Mary
>>
>>
>
> <grins> Enjoy!!!
>
> Om -> gotta go get some fresh heads of garlic now and do it too, now
> that you made me hungry for it....... ;-D

I have a nice large loaf of French bread that I bought for cheese fondue
(which we're having for dinner tonight). Roasted some garlic and served it
as a spread for the bread, along with some olives, salami, Australian
cheddar, and a mozzarella proscuitto roll with basil. YUM!! (Too bad the
Giants sucked eggs and are now eliminated...)

Mary