A new post for a new year (Jewish calendar), a new home and a new phase in my life. I have neglected you, dear readers, over the past few months, as I have worked hard to close several chapters in my life and open several new ones. Over the past six weeks I have finished my Master’s degree, completed a course to become an Aerobics Instructor, packed up our lives and possessions into neatly double-taped boxes and moved home.
We naively under-estimated the amount of schlepping necessary to move our wordly possessions, and in an attempt to save money moved without any professional help. Driving home at 4.30am after a night spent heaving boxes together was actually a strangely bonding experience for Ninja and I, reminding me how well we can work together, despite spectacularly irritating one another throughout the rest of the moving process.
We have been in our new home, in the city of Shoham, for about a week and have unpacked all but one box but have not quite found our feet yet. So you understand why I haven’t had much time for cooking, and even less for writing. I have thought wistfully about this blog over the last two months. It is one of the things I looked forward to getting back to after the craziness had passed (along with healthy eating, regular exercise, and lazing about in my pyjamas).
So here I am. Its nice to be here. To ease myself back into things, I will share an easy and supremely delicious recipe for roasted garlic spread, which requires a little time and a little patience….
And remember, garlic may make your breath smell, but it is very good for your health, and wards off vampires (as well as undesirable interested parties). Recipe below.
ROASTED GARLIC SPREAD
1. Take 9-10 bulbs of garlic and top and tail the cloves, leaving the fine skin on.
2. Chuck in a roasting tin with generous amounts of olive oil and sea salt
3. Roast for an hour or so, until the cloves are golden brown and can be easily squished by a fork.
4. Remove from the oven, pop out the soft inside from the skin and mash together with any oil that remained in the roasting tin.
5. Enjoy, it is addictive. Can be served warm or room temperature.