yummy burps

man I cannot tell you how nice the taste of roast garlic and red pepper pesto that I made to season the poultry this thanksgiving is. I cannot eat much in the way of certain foods and I eat very much the same foods over and over, due to not having a lot of options.

Even when I do try something differant it's important to try very tiny amounts and to proceed carefully and not do anything new for a while afterwards.

But I figure I've got time off and it's a holiday. So...

Take one red pepper and five cloves of garlic. clean the pepper of seeds and stem, put the garlic into it drizzle a bit of olive oil into the pepper and tightly wrap it in foil. put it in the oven at 350 (or 400) for about an hour. rotating it a bit every twenty mins to help it get the oils and shifting the materials around.

when it's done let it sit to cool down still tightly wrapped. You can just peel the skin off the pepper and garlic with ease.

pour the oil into a food processor and toss in the pepper and garlic add a bit of kosher salt and oil as you blend it. You can make it a bit thicker with less oil or more saucey with more. finer processing or courser to taste.

you might be able to use it as a pasta sauce or a condement in a sandwhich, or rub it over meats or veggies.

you can also add a tablespoon of it to a bit of water to make something of a broth which you can cook your meat in or add to a stuffing.

I cooked a chicken breast in a broth of this and it gave enough flavor for me to enjoy the flavor and I still taste it hours later... yummy burps.

take care of yourselves,
Roving Jack