Pat’s Chat

The Free Press WV

Carol Dean has asked me to post this notice: ATTENTION:  Former and retired employees of DHHR from Clay and Braxton Counties will meet for lunch at the Flatwoods Shoney’s at 12 o’clock noon on Friday, February 23, 2018.  She hopes to see you there.

I had the joy of talking by phone to some former classmates of mine.  Kenny and Betty Pulliam in Ohio who are doing well and we hope we will get to see each other at the Burnsville High School reunion in a few months.  Later I talked to Buncy Marple of Green Hill who was also a classmate and stayed at my home many times when there were activities at the school at night.  She also plans to be at the reunion.  A few days ago I talked to Doris McPherson who has moved and is now living in South Carolina, but will he help her daughter at her craft and antique Red Barn during the summer months.  Doris also plans to attend the reunion.

Today I tried a new recipe which my son, Chuck saw online we all enjoyed.  It is roasted garlic.  Just preheat the oven to 400 degrees F (205 C).  It states a toaster oven works great for this, but I used my trusty gas cook stove.  Peel the outer skin from the garlic bulb, leaving intact the casings.  With a sharp knife, cut ¼ to ½ inches off the top of the bulbs, exposing the individual cloves of garlic.  Place one or more of the garlic bulbs, cut side up, in a baking pan or on a sheet of aluminum foil and drizzle each clove with olive oil.  It stated “a couple of teaspoons of olive over each exposed head” but that seemed too much.  Use your fingers to rub olive over all the cut, exposed garlic cloves.  Cover the pan with aluminum foil or wrap heads in foil.  Bake for 30 to 35 minutes or until the cloves feel soft when pressed.  Allow the garlic to cool enough to touch without burning yourself.  Use a small knife to cut the skin slightly around each clove.  Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (which I love) or mash with a fork and use for cooking.  Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

I also made Tofu Scramble today, which my kids love.  If you cannot eat eggs or are cutting back, it is a good protein for breakfast.  If you want this recipe, let me know so I can include the recipe in a future Chat, or post on Facebook.

“The true children of God are those who let God’s Spirit lead them” (Romans 8:14, ICB).  The International Children’s Bible is not a storybook or a paraphrased Bible. It is a translation of God’s Word from the original Hebrew and Greek languages. God intended for everyone to be able to understand his Word. Earliest Scriptures were in Hebrew, ideally suited for a barely literate society because of its economy.  (That may be me, in my aging state – “barely literate”).


Commenting is not available in this section entry.

<< Back to Home Page

Copyright MMVIII-MMXVIII The Gilmer Free Press. All Rights Reserved