Scared me, I thought there was no garlic until I read all the way through. ;-) Sounds pretty good, I'll have to give it a try... thanks for sharing.

LOL in a single serving for myself, I will generally run three large cloves through the garlic press. That's one reason I love Music, they're all big cloves. I kept breaking those flimsy garlic presses that everybody offers; so I went down to Williams Sonoma and I think I only paid 18 or 20 bucks for the one I have now and I love it. I think you could pound nails with it. The handles and the grate are all solid one piece each with the press on a swivel arm that goes down into the grate cavity. It takes a bit to clean, but not so much really.

I also got one of those orange copper fry pans. And literally nothing sticks to it. Love it, but the one I got is 10", while a single serving is better in an 8" or the portions just get too big, and I keep gaining weight. I never wash my non-stick pans either, just wipe them out with a paper towel while hot, and everything comes right off and they stay seasoned.

Thanks for sharing with us OldDutch. Will be trying this for sure.

I'm a big fan of one pan dishes alright anything that reduces washing. I love my slow cooker during the winter. I add garlic to everything but wouldn't really have a specific garlic recipe.

Roast garlic? Actually I must try that in the slow cooker. Cut the top of a few heads of garlic and put them in the slow cooker as opposed to the oven. I wonder would that work? I'll try and then report back.

I also have a go to with vegetables. Basically mix a bit of butter, olive oil and heaps of crushed garlic with a touch of salt and pepper and a tiny bit of stock and then use that to stir fry any veg.

Greens./Swish chard. /Green beans/courgettes. So delicious.

I was given a small slow cooker that I haven't even taken out of the box yet. One of these days I am going to have to give it a shot.

One other vegetable that I like is the peppers, both sweet and mildly warm. My all time favorite are the Sweet Banana types. This year I think the one I will use is Goddess. Second by only a bit more than a hair are the Anaheims. I like a little bite but the size of the servings I make for myself, it is way too easy to overdo it.

Another kitchen tool I use quite a bit are the egg rings. Something like 3.5 inches, they make perfect fried eggs to go with English muffins for breakfast and they also cut perfect cheese rounds from sliced cheese to go with the eggs and the sausage patties. I usually add a bit of semi-hot BBQ sauce to those.

i don't want to get in trouble putting a hot pepper picture in the garlic forum :) but i love all peppers and grow quite a few varieties including the banana and the anaheim. I thought these were peppadew but they are pretty hot. Ive posted over in the hot pepper forum hoping someone can help identify. But I definitely join you in your love of peppers from sweet and mild to spicy. The spicier ones I make hot sauce from and i also make an asian style chilli sauce that has a heap of garlic in it. I must dig that recipe out.

Chorizo and Italian sausage both work just fine. Roasted cauliflower is also a nice addition and I expect that grated daikon could also be added. I have found that mixing up a bigger batch of the vegetables and then freezing it in one cup portions works out just right for my appetite and each fits an 8" skillet just about perfectly with plenty of room left over for meat, egg and cheese. I keep the chili powder and cumin close at hand, and generally add a dash or three of each just before crushing the garlic.

The bigger portions allow one to add color as in different color potatoes, peppers, and onions as well as black and green olives, and let's not forget the mushrooms. Fun stuff, you know. I still make single meals, one at a time, too. Those are generally a whole lot simpler. :-)