I like the right one better, so I submitted it to Cafe Press for a card. I’m trying to find a method to print some cards to sell on my website. Cafe Press gives you a little shop.

Also: yum. That recipe looks great.

Baila, thank you, and yes, that’s an easier way, easier to not peel the garlic and bake it whole. I like your “until I remember” method of cooking.

I do the roasted garlic. I cut the top off the head of garlic, put a bit of olive oil and spices–whatever I have lying around (oregano, pepper, paprika etc)–wrap it in silver foil and leave in the oven until I remember to take it out. My kids then squeeze the cloves out and use it to spread on challah. I also do this without about three other heads and put it in a pan with chicken and maybe some parsley for some really garlicy chicken (inspired by the Enlightened Kosher Cookbook).