Garlic, I Love You!

My new phase is garlic confit. I bake garlic in olive oil. When garlic browns to a golden toasty roast I pour it over boiled wheat berries and barley and eat it with black pepper. I also dip veggies in it and brush it on pizza dough. Next, I am ready to cover my pillowcase with it.

The miracle of the oil is being celebrated ahead of schedule. I made eggplant Parmesan last weekend. I just peeled another clove of garlic to bake in olive oil while I am at my desk. It smells so good, I am salivating.