The snow stopped falling sometime before midnight after it's evoluton to freezing rain. When Ginger went out this morning she had to crunch through a good 2 inches of ice on the surface of about 8 inches of snow. I was in the mood for some fresh baked bread with garlic oil and pasta with sauce for dinner. I absolutely love the smell of baking bread. Sherwood made some fettucini and red sauce with mushrooms. We had some fresh broccoli and carrots as well. I popped a loaf of wholegrain bread in the oven and as it filled the house with aroma, Sherwood readied a bowl of garlic oil. The recipe for garlic oil is quite simple. for every 1/2 cup of extra virgin olive oil, mash up or mince or press 2 good sized cloves of fresh garlic. Pour the oil into a bowl, add the garlic and stir. If you are making this for friends and want them to be impressed and curious about how you got that much flavor into olive oil- heat it gently on the stove with a few peppercorns. This will infuse the oil with a peppery garlic flavor. Let it cool and remove the solids by pouring through a fine mesh strainer. Use the oil within a day or two. Another way to make it is just to stir the garlic and oil together. Let it sit for 15 minutes or so. Either way you make it- when you're ready to serve, pour a glistening puddle onto a bread plate or shallow bowl. Grind a few twists of black pepper on the top and sprinkle with coarse sea salt. Dip the edge of a crusty piece of bread into the oil and delight in its flavor. Delicious! I could eat only fresh (wholegrain) bread and garlic oil for an entire meal.
To top the meal off we all shared some dark chocolate m&m's. The little things in life sure make it great!