Pasta

There are endless varieties of pasta and it keeps like forever.   Remember to put a broken bay leaf  in an open package.

Don’t forget the garlic.    Buy some cloves to eat but, save some to plant.  It’s usually planted in spring and fall for spring harvest.

You know what a pain it is to peel the stuff well, I saw this great idea on TV.   Cut off the tips of the entire bulb.  Just cut right across the top of the whole thing.  Place them in a baking dish and sprinkle with olive oil or what ever oil you use.  Put the lid on and bake for about 45 minutes or so, until they get soft.   Take them out and let them cool enough so you can….  Squeeze them and the cloves will pop-out of the skins.  Next, take a fork and smash the insides flat.  Put them in in a baggie.  Press the baggie flat and take the side of your hand and make sections to separate into two or four sections.  Freeze.  Then when you want some garlic, all you have to do is break off a section.  Walla!  Don’t forget to plant some for ‘free garlic’ from now on.

I wonder if you could do the same with onions.   Instead of smashing with a fork, put in the food processor.

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