Roasted Garlic

My original plan was simple. I thought, "Boy, wouldn't a giant steaming bowl of Potato Leek soup taste so good tonight?" Wouldn't that be just hunky dory? I'd just need to blast to the store real quick and grab a few leeks...

...but to no avail. Leeks were not to be mine. I thought about driving to another store, but that seemed like a really silly idea. After all, I needed ONE thing! So, instead I picked up some rice cheese and a bag 'o beets and drove home, through the snow, back to my new romantic apartment that I still can't quite get over. Potato soup was still going to happen though. I needed a new spin, a new, leek-less idea.

How about Roasted Garlic Potato?

Intriguing. But first, to roast the garlic. You can use this amazing stuff for anything, even something as simple as schmearing it across a piece of bread! Just be sure you and your spouse/partner/housemate do this together, because when one of you smells real bad the other one will suffer...there needs to be an equal amount of stinkage between the two of you.

Preheat the oven to 350 degrees, and line a small baking sheet with foil. Plunk a head of garlic down in the middle and pour a good amount of olive oil down over the top, then cover the entire pan TIGHTLY with foil. Make sure there aren't any gaps by running your fingers around the edge. Get a good seal, baby.

Roast that sucker for about 30 minutes, then take off the foil and let it go for another 20. You'll know it's done when the cloves are soft and fragrant. The garlic looks like this when it comes out of the oven:
It's done when you can do this:
Your breath is going to smell terrible.

P.S. My kitty is really cute.
(top picture from here)