Nature's Bouillon Cubes

May 18, 2004

Roasted cloves of garlic thrown into salted water seem to work as nature's bouillon. I roasted the cloves for about an hour in a hot oven (200� c) and had been adding them to soups like bouillon cubes, but now I'm just popping them into my mouth and eating them like raisins.

debra at 08:42 AM May 18, 2004 | post to del.icio.us