I can hardly believe its 2012!
2011 went by in such a blur, but it was incredibly full of personal discoveries and opportunities to grow… I finally found the courage to start Laura Friendly (and I’ve loved every minute). I began a dedicated yoga practice that has opened the door to becoming a yoga teacher. And, I decided to make an important career change to better my life both mentally and physically. As I think upon the past year I’m overwhelmed by the good things in my life. 2011 was a great year.
So as I sit here on this cold, winter day I’m reminded of all the things I’m thankful for. The people in my life who support, love and challenge me; the opportunities that are open to me; and the possibilities that are yet to come. This year, 2012, seems full of promise and hope and I’m excited to see how it unfolds!
I wish you all a very Happy New Year. :)
As my first post of 2012, I could think of nothing better to share than the simple delight of roasting garlic. In my humble opinion, it’s the best way to honor a garlic clove. It’s so simple to do and creates amazing flavor, this is one of those ingredients I always like to have in my refrigerator. Happy roasting!
Roasted Garlic
by LauraFriendly
Start to Finish: about 45 minutes
Preheat the oven to 400ยบ F.
Peel away the loose, outer layers of the garlic bulbs skin, leaving the skins of the individual cloves. Using a knife, cut off ¼ to ½ inch of the top of the garlic, exposing the inside of the individual cloves.
Place the garlic heads into a baking pan, cut side up. Drizzle a tablespoon of olive oil over each head, until the garlic is well coated. Sprinkle with sea salt and cover with aluminum foil. Bake in the center of a preheated oven for 30 to 40 minutes, or until the cloves feel soft when pressed.
Remove from the oven and allow the garlic to cool enough to touch. Using your fingers (and I like to wear thick kitchen gloves when I do this) squeeze the roasted garlic cloves out of their skins. If necessary, use a knife to cut the garlic skins and a fork to help pullout the cloves.
Store in the refrigerator, in an air-tight container for up to one week.
2011 went by in such a blur, but it was incredibly full of personal discoveries and opportunities to grow… I finally found the courage to start Laura Friendly (and I’ve loved every minute). I began a dedicated yoga practice that has opened the door to becoming a yoga teacher. And, I decided to make an important career change to better my life both mentally and physically. As I think upon the past year I’m overwhelmed by the good things in my life. 2011 was a great year.
So as I sit here on this cold, winter day I’m reminded of all the things I’m thankful for. The people in my life who support, love and challenge me; the opportunities that are open to me; and the possibilities that are yet to come. This year, 2012, seems full of promise and hope and I’m excited to see how it unfolds!
I wish you all a very Happy New Year. :)
As my first post of 2012, I could think of nothing better to share than the simple delight of roasting garlic. In my humble opinion, it’s the best way to honor a garlic clove. It’s so simple to do and creates amazing flavor, this is one of those ingredients I always like to have in my refrigerator. Happy roasting!
Roasted Garlic
by LauraFriendly
Start to Finish: about 45 minutes
- whole garlic cloves
- olive oil
- sea salt
Preheat the oven to 400ยบ F.
Peel away the loose, outer layers of the garlic bulbs skin, leaving the skins of the individual cloves. Using a knife, cut off ¼ to ½ inch of the top of the garlic, exposing the inside of the individual cloves.
Place the garlic heads into a baking pan, cut side up. Drizzle a tablespoon of olive oil over each head, until the garlic is well coated. Sprinkle with sea salt and cover with aluminum foil. Bake in the center of a preheated oven for 30 to 40 minutes, or until the cloves feel soft when pressed.
Remove from the oven and allow the garlic to cool enough to touch. Using your fingers (and I like to wear thick kitchen gloves when I do this) squeeze the roasted garlic cloves out of their skins. If necessary, use a knife to cut the garlic skins and a fork to help pullout the cloves.
Store in the refrigerator, in an air-tight container for up to one week.
