sf wrote:
> On Mon, 24 May 2010 14:13:21 -0400, Kate Connally
> > wrote:
>
>
>>I spent a good hour or so peeling all the cloves and
>>then I chopped them in the food processor. I got well
>>over 1 c. maybe closer to 2 c. chopped garlic.
>
>
> Was it worth the time and effort?
>
Taking a couple of tbs. of finely chopped garlic and inserting between
the skin and flesh of the chicken
and then roasting is very good.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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