HC> > ------GARLIC AGAIN & WELCOME BACK


HC> >> cut a clove into 4 pieces LENGTHWISE, so that you have 4
slender quarters

HC> >> dip it in some oil (preferably organic, nonrefined flaxseed
or olive oil)

I've discovered a useful way to get garlic into my diet.  I don't
have a clue whether it lowers cholesterol, but even people
who don't like garlic like it.

Snatch an unsuspecting pint or quart of high-monounsaturated
oil, such as olive, canola, high-oleic safflower, etc.  Consume a
few tablespoons to lower the level.  Next, chop, press, or puree
an entire bulb of garlic, the more pungent the better.  (If pressing
save not just the smooshings but also the pulp.)  Drop this into
the oil and let soak overnight in the fridge.  That's it.

Everything you cook with this oil will have a pleasant garlic
undertone without stomping your tongue the way raw garlic does.

The only caveat here is that you must keep the oil refrigerated
to guard against spoiling.

Lemme know if you try it!


 * SLMR 2.1a * HEADLINE: TOWN TO DROP SCHOOL BUS WHEN OVERPASS IS READY


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