FOOD DANCE - GARLIC

6x6 Oil on Panel

    $100.00 plus S&H

Of course, you know that garlic is used to keep vampires away.  I love garlic, although I enjoy eating it, not so much wearing it around my neck.  However, if vampires were to ever infiltrate the Texas landscape I would gladly wrap myself in garlic!

In Dracula, van Helsing uses garlic to protect Lucy from the vampire Count by placing it in her room and around her neck:

We went into the room, taking the [garlic] with us. The Professor's actions were certainly odd and not to be found in any pharmacopeia that I ever heard of. First he fastened up the windows and latched them securely. Next, taking a handful of the flowers, he rubbed them all over the sashes, as though to ensure that every whiff of air that might get in would be laden with the garlic smell. Then with the wisp he rubbed all over the jamb of the door, above, below, and at each side, and round the fireplace in the same way.

It all seemed grotesque to me, and presently I said, "Well, Professor, I know you always have a reason for what you do, but this certainly puzzles me. It is well we have no sceptic here, or he would say that you were working some spell to keep out an evil spirit."

"Perhaps I am!" He answered quietly as he began to make the wreath which Lucy was to wear round her neck.

I have no idea if this recipe will help you with a vampire problem, but it will help your craving for garlic.  Enjoy!

Roasted Garlic and Dill White Bean Dip

makes about 1 cup dip

1 15-ounce can of cannellini beans, drained and rinsed (or about 1 1/2 cups of cooked beans)

2 bulbs of roasted garlic

3 tablespoons of fresh dill

1/4 cup of olive oil + more if desired

1/2 teaspoon salt

1/4 teaspoon black pepper

Combine beans, dill, roasted garlic, salt and pepper in a food processor and blend until smooth. With the processor running, stream in olive oil and make sure to scrape the sides and bottom a few times. Serve in a bowl garnished with fresh dill and additional drizzles of olive oil.

This recipe is from http://www.howsweeteats.com.

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