Oven Roasted Garlic Recipe

My life has been moving at some sort of rocket pace in the last few days. I can't believe both how much I've accomplished, and how much there is left to do. To give you an idea, I've:

• Rented a car to drive while my own car is getting fixed
  
• Dropped off my own car
• Planned, booked, shopped for, and cooked for a 15-person family camping trip, including 4 people who eat gluten free. I am the most sensitive of the four, but nonetheless, we all love having gluten free graham crackers to sandwich those melty marshmallows and gooey chocolate.
• Planning, shopping and calling the families of children with celiac who will be attending Camp Hodia this summer. I heart summer camp.
• Baking and freezing a ridiculous number of calzones for the boy. He loves them.
• Moved offices (within the same job, just a different physical office), attended meetings, and consistently misplaced my security badge.
• Cleaned out my kitchen cupboards of foods that aren't gluten free enough to make room for new non-perishables. Sorry, Stagg chili, I don't feel that good after I eat you.

When life is moving fast like this, I want something slow cooked and full of love. (Oh, and sorry to dump my to-do list on you. It's been a busy week). I want something that smells delicious, and is one of those staple foods that make everything else taste better.

I'm talking about roasted garlic. We added it to some delicious homemade marinara sauce (sorry Hunt's pizza sauce, you and Stagg are on the naughty list), and it's great on pizza or in calzones. The house smells heavenly as it cooks too.

It's so simple. Grab a few heads of garlic from the store and roast away. It will slow life down a little for you.

Oven Roasted Garlic
instructions from here

several heads of garlic
olive oil

Cut the pointed ends of the garlic heads. Place the garlic heads inside a piece of foil that is large enough to close loosely around the garlic heads. Drizzle with olive oil, and close the foil into a little pouch. Bake at 350 for about 40 minutes, or until the garlic is soft.

Remove the packet from the oven. Open the pouch carefully and let the garlic heads cool. Once the garlic has cooled enough to touch, simply hold each head from the bottom, and squeeze around each garlic clove. It will pop out easily.

When you've removed all the garlic heads from their husks, they should be soft enough to mash with a fork, or even your chef's knife. This garlic paste is perfect to add to that homemade marinara.