{"id":6908,"date":"2018-11-01T07:30:37","date_gmt":"2018-11-01T11:30:37","guid":{"rendered":"http:\/\/www.stripedpineapple.com\/?p=6908"},"modified":"2018-10-31T15:01:50","modified_gmt":"2018-10-31T19:01:50","slug":"the-foolish-blood-donater-or-bon-appetit-october-edition","status":"publish","type":"post","link":"http:\/\/www.stripedpineapple.com\/?p=6908","title":{"rendered":"The Foolish Blood Donater, or, Bon Appetit: October Edition"},"content":{"rendered":"

I’m a sensible person, I really am. I wear coats when it’s cold, I eat plenty of vegetables, and I don’t buy every new iPhone that comes out. But when it comes to cooking, sometimes my brain glitches and all common sense flies out the window. Such was the case as I flipped through my October edition of Bon Appetit. The glossy pages were strewn with garlicky recipes, from fried rice, to garlic pasta with olives, to roast chicken, and I couldn’t decide which one to make first, because garlic is my jam! So I asked le roommate which one she’d prefer for dinner, but alas, she was to be gone that evening and the decision was left up to me.<\/p>\n

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Now let me back up a little: the Day Of All The Cooking I had also signed up to give blood. I’d never given blood before, but didn’t figure it could be too bad, and aside from almost fainting while carrying a 50 pound box to my car that afternoon (I promise, I\u00a0am<\/em> sensible sometimes!), it really wasn’t. Unlike my friend who went back to building barns right after donating (ahem, you know who you are), I was going to take it mostly easy that evening.<\/p>\n

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But the lure of the garlic was strong, and unable to make up my mind, I rashly decided to make all four of the recipes tempting me. What could possibly go wrong?! And since Lyn wouldn’t be home, I invited a few people to come help me eat it. Just, you know, a monstrous amount of cooking as well as hosting company, with no prior preparation. No big deal. I went picked up the groceries after work and then sped home to whip up All The Things and clean my atrocious kitchen floor a little. And then, using SIX HEADS of garlic, I cooked and cooked and cooked and cooked for about three hours until night had come and my kitchen floor was back at its original state and I crashed in exhaustion with a large plateful of garlic-laden dishes. Because I’m sensible.<\/p>\n

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I have a feeling my grandmothers would have turned in their graves at the amounts of garlic I used, and I bet my next door neighbor could smell my breath from his own house, but it was kind of fun anyhow, all things considered.<\/p>\n

Here’s what I made:<\/p>\n

Roast Chicken Legs with Lots of Garlic<\/a><\/p>\n

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The Garlickiest Fried Rice<\/a><\/p>\n

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Pasta with Garlic and Olives<\/a><\/p>\n

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Broccoli and Garlic-Ricotta Toasts with Hot Honey<\/a><\/p>\n

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And here’s what I learned:<\/p>\n