Answer by SleepingBeautee at 4:53 PM on Aug. 3, 2010
Answer by Bearsjen at 4:55 PM on Aug. 3, 2010
Answer by CafeMochaMom1 at 4:56 PM on Aug. 3, 2010
Answer by elizabr at 4:58 PM on Aug. 3, 2010
When I roast garlic, I take a whole bulb, like the shape of an onion, I leave them all together, then just cut off the top. I dip the top in olive oil and place cut side down until they are brown and toasty looking. You will be able to tell. I then take each of the individual cloves and peel off the skin. I smash them together with butter, or I chop them with fresh tomatoes and serve on toasted french bread slices. Oh, they are good. You don't get that 'bite' that raw garlic has.
Answer by Joeygoat at 4:58 PM on Aug. 3, 2010
Answer by louise2 at 4:55 PM on Aug. 3, 2010
Answer by Owl_Feather at 5:04 PM on Aug. 3, 2010
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