On Sun, 06 Jul 2014 19:06:00 -0600, Janet Bostwick
> wrote:

> On Sun, 06 Jul 2014 14:57:34 -0700, sf > wrote:
>
> >On Sun, 06 Jul 2014 17:48:07 -0400, Nancy Young
> > wrote:
> >
> >> On 7/6/2014 5:40 PM, Janet Bostwick wrote:
> >> > On Sun, 6 Jul 2014 11:42:19 -0700 (PDT), Kalmia
> >> > > wrote:
> >>
> >> >> I'd just do a whole fryer, skin on, in a 350 oven for about
> >> >> so many minutes per pound ( look at mins per pound on the package.)
> >> >> l your rack and pan first so that cleanup isn't a fearsome nightmare.
> >> >> This is an easy frugal to yield all sorts of meat. I sprinkle some
> >> >> tarragon in the cavity, and insert some garlic gloves.
> >> >
> >> > Absolutely. Whole chicken yields a lot of good uses, plus it sells
> >> > around here for about $1 per pound and boneless, skinless sells for
> >> > over $3. I've never used garlic gloves; I'll try them on my next
> >> > chicken ;o)
> >>
> >> You absolutely can't beat garlic gloves. I'd like to get
> >> my hands on those today.
> >>
> >You don't keep a head or two of garlic on hand at all times? I am
> >that way with onions too.
>
> It was humor. The OP wrote garlic GLOVES instead of CLOVES.

Oh, okay. Right now I feel like Mork from Ork: Humor? Har har har.
>
<snip>
> You gotta have some sort of garlic in the house, IMO.

Agree


--
I take life with a grain of salt, a slice of lemon and a shot of tequila