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gor gor: You should be able to Wing it. I don't use a recipe for this. And I hardly ever use Fresh Garlic anymore. But I use Garlic Powder. I buy a large Container from BJ's. It is McCormick's. ( Very Fine , Like Talc Powder ) If it needs a little more, I sprinkle in a little more. Here is another recipe ? For you. - - - - - - - - - - - - - - - - Here is a meal that is very versatile. It is a traditional old Italian dish , that can be added to and prepared in 20 minutes Spaghetti with Garlic and Oil Aglio E Olio translated is Garlic and Oil Ingredients: For 2 to 3 Servings ½ pound of Spaghetti #8 or #9 ½ teaspoon of garlic powder or 3 cloves chopped ¼ teaspoon of Onion Powder 1 tablespoon chopped Parsley 1 tablespoon of Basil ½ teaspoon salt ¼ teaspoon of Black Pepper ½ cup of Virgin Olive Oil Grated Parmesan or Romano Cheese ( sprinkled when serving ) 1. Cook the Spaghetti until al dente ( 8 to 10 minutes ) 2. While the Spaghetti is cooking, put the Olive Oil into another pot, large enough to hold the cooked Spaghetti add 1/3 cup of water or Chicken Stock, the Olive oil, and all the Spices. Simmer very low, about 8 minutes. 3. When the Pasta is cooked , Drain the water and add it to the pot with the Spices and Oil. Mix well and add whatever spices and salt to taste. Put this in a serving bowl and add the Grated cheese An alterative is to add sliced and cut Green Peppers to the Olive Oil first and simmer until tender. As in step 2. Then add the spices and continue thru Step 3. Beat an egg with some of the Pasta water (not hot) and add to the Pasta and mix well, before placing in the serving bowl. Cooked Broccoli can be substituted for Green Peppers. Or both. - - - - - - - - - - - Here is a recipe for Aglio e Olio w. Roasted Peppers LOU'S : Aglio e Olio con Pepe Russo I simmered Italian Style Roasted sliced Red Bell Peppers and 5 Garlic cloves chopped, in 1/4 cup of Olive Oil. Loaded it with Chopped Parsley, Basil Flakes ( the top fell off, so I added a little more Basil ) pinch of Oregano, onion powder , Black pepper and a pinch of ground red pepper. Meanwhile , I cooked 1/2 pound of spaghetti #9, drained it and put the pepper mess on this and mixed it. To make a Sauce: While the spaghetti was hot I beat an egg in 1/2 cup of warm water, with 1 teaspoon of Chicken Soup Base, Or ½ cup of Chicken Stock . and dumped this on top and mixed it good, with some grated Parmesan Cheese and salt to taste. Added more Cheese when served. It was delicious!!!!!!!!! You have to try it. LOU

I don't have a container recommendation (but I love the look of the rachel ray one above!), but do have an idea for what to keep them on. My spilly/drippy stuff (balsamic vinegar, olive oil, etc) sits in the cupboard, but on a flat square plate. That way it all sits flat and is still easy to grab out and put back, and when the plate gets a bit grungy I can just put it in the dishwasher. I bought two plates so I can switch them out easily. I was just looking on the internet to see if I could find a picture, and came across this one from pier one which might be perfect for you. The "olio d'oliva" one that is: flat plate from pier one. Here is ours (the olive oil is behind the vinegar and vitamin d ... geez I guess i'm more of a cooking spray than cook from scratch gal these days ... lol, busted!)

LindaC, you and Maci, she loves it raw with ranch too, calls it "basspagrass". I'd rather cook mine.... Kate, I live one county away from the "Asparagus Capital", Oceana County, Michigan, so we can definitely grow asparagus. It doesn't take that much room and will produce for about 20 years or so, so I'm looking forward to a LOT of asparagus. Petalique, I have 200 crowns, and some of the crowns put up 12-15 spears last year, so if we have a good year.... JohnLiu, your poor lettuce. I know it's cold hardy, so it stays alive, but the poor little things can't grow with no warm ground. I keep telling myself to hold off, things won't grow until the ground warms up, even if it's not freezing. (sigh) It's hard to wait. Dcarch, Elery would like to build a greenhouse/solarium on the East side of the entryway, so I could just grow things all winter. I'd like that, but first I have to replace the front wall of the barn foundation, that 100+ year old stone foundation is finally giving up. Bragu, I haven't found a single morel yet. It's supposed to rain for the next two days, then be in the 60s, that should help them pop up. Asparagus and morel quiche, maybe... chloebud, you just said it all. And I had some for dinner tonight. I'll be picking a lot by this weekend, I think, if the weatherman doesn't lie to me again. Annie