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I was looking out our bedroom window at the full moon last night. It was so white against the clear and cold sky. Really magnificent.Beautiful sunrise this morning. I say that we ever have a poor sunrise but the sun through the trees really is just incredible. Last night, the full moon over the lake is also beyond description.
Sometime during the night, I was awake and noticed it was bright enough to actually cast a shadow indoors.
We got a really good sighting of "our" fox this morning. He looks very good, healthy looking coat, very red with black feet. I have no idea how many foxes live near us but year before last, we had one who had severe mange. We never knew if he survived that so its especially nice to see this one so healthy.
On my second cup of coffee ...
I like my coffee like I like my women- strong & black
Seriously, I like all women
Simple Garlic Confit
We Also Recommend
Triple Garlic Linguine
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy. Linton Hopkins of Restaurant Eugene in Atlanta taught us this simple method for making confit, perfect in dishes like garlicky skillet greens with ham. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
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Save Recipe
Enlarge Credit: Andre Baranowski
MAKES ABOUT 2½ CUPS
Ingredients
Instructions
- 2 cups canola oil, lard, or rendered chicken or duck fat
- 1 cup garlic cloves, peeled
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks
Simple Garlic Confit SAVEUR
We're making French bread and this ^^.
Except that we're not using near that much oil and its olive oil.
No werewolves or vampires around here !
I like my coffee like I like my women- strong & black
Seriously, I like all women
Simple Garlic Confit
We Also Recommend
Triple Garlic Linguine
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy. Linton Hopkins of Restaurant Eugene in Atlanta taught us this simple method for making confit, perfect in dishes like garlicky skillet greens with ham. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
Save Recipe
Enlarge Credit: Andre Baranowski
MAKES ABOUT 2½ CUPS
Ingredients
Instructions
- 2 cups canola oil, lard, or rendered chicken or duck fat
- 1 cup garlic cloves, peeled
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks
Simple Garlic Confit SAVEUR
We're making French bread and this ^^.
Except that we're not using near that much oil and its olive oil.
No werewolves or vampires around here !
Dinner at Luddly's house everyone!
I like my coffee like I like my women- strong & black
Seriously, I like all women
I like my coffee black too !
Simple Garlic Confit
We Also Recommend
Triple Garlic Linguine
Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy. Linton Hopkins of Restaurant Eugene in Atlanta taught us this simple method for making confit, perfect in dishes like garlicky skillet greens with ham. This recipe first appeared in our November 2014 issue with the story The Glories of Garlic.
Save Recipe
Enlarge Credit: Andre Baranowski
MAKES ABOUT 2½ CUPS
Ingredients
Instructions
- 2 cups canola oil, lard, or rendered chicken or duck fat
- 1 cup garlic cloves, peeled
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks
Simple Garlic Confit SAVEUR
We're making French bread and this ^^.
Except that we're not using near that much oil and its olive oil.
No werewolves or vampires around here !
Dinner at Luddly's house everyone!
I just has a long, long, long, long work Saturday and now I feel sick, really sick. Sweats and chills, the whole nine yards. A client who had visited me was sick and I think I got it from her.
Off to bed with the laptop next to me..... ugh...
