I've learnt a lesson.
For fantastic garlic bread, I have to grate fresh garlic. And let the juices slowly imbue themselves within the margarine for at least a day. Must wait with fist-clenching patience. Must resist urge to open container and sniff the wafting scent. In other words, no pre-minced garlic next time.
Note to self, eh?
Natural introvert, learned extrovert.
About Me
- Fiona Kathleen Hogan
- Testy, cynical and Eurasian. I won't play well with you if you have no bloody common sense. All comments & emails sent me become fodder for my blog.
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