Almonds, high in unsaturated fat.
Mmmmmmmmm, garrrrlic…
I usually buy garlic in those white net “socks” that hold 4-5 bulbs, still got some I need to burn off before they start to sprout, so took some “rustic” bread and made garlic toast.
Used a whole bulb of garlic. Not a clove, a bulb. And this was just a 6” section of bread, kind of “butterflied”. 
Slice thinly, fry in butter, moosh with a fork into a paste as much as possible. I wasn’t watching, and let it go a bit too long, so they toughened up that I couldn’t pastify them, but they sort of looked like grated cheese on the bread.
Was still pretty awesome, and there’s no mistaking it’s garlic bread.
I’d be slicing them all day, then. 
I’m not a cook. Why not use a press?
Unno, just got by without one for so long…
thanks for bringing up VINEGAR.
oh, do we love that stuff.
we have gallons.
pickled eggs, green beans, just about anything.
Barbeque sauce’s best ingredient by far.
we have been known to drink it “neat”.
a year ago, all the grocery stores were sold out
except for the really fancy and expensive kinds.
but, as i posted, we had gallons. still do.
A few years ago i was drinking 1 oz a day apple-cider vinegar mixed with water, then eventually kept using less water until it got down to “neat”. i was having GI problems and probiotics didn’t seem to do anything, so i tried the acv and it seemed to help somewhat. Eventually i got the Dr to give me an Rx and that got me squared away. i still like me some of that Balsamic—i put that s#%@ on everything.
Yeh, instead of taking PPIs, which “turn off” production of stomach-acid (for reflux, etc.), quite a few people take acids like ACV to basically sate the internal pH sensors that keep saying “need more… need more… need more…” and that helps loads.
Aged Balsamic - Good stuff.
Makes the bland into the sublime.
All the Best,
Jeff
This is good stuff! Can fix many a bland meal. Just had some tonight on a chicken dish that was missing something.
It’s very sweet and not hot at all. But it hits the right spot for me.
All the Best,
Jeff
cheap, store-brand Oreos.
they were on clearance: buy 2 get 3 free.
bought every pack i could find in that store.
went to another and bought them, too.
willfully disregarded all expiration dates.
disregarded any health concerns.
disregard in general.
Lay’s Sour Cream & Onion cheeips.
Salty as all Hell. No idea why I bought ’em, as I rarely eat chips.
Made my own frenchfries t’other day, though.
I sometimes put ketchup on Lays Sour Cream and Onion chips. Sorta like french fries.
The only real “dip” I make is Lipton onion-soup powder (w/ dehydrated onion-bits), mixed into sour cream and let sit overnight or so to fatten up.
Just choked down the last of the chips, so didn’t try the katchup.
Pulled pork fresh off the smoker, on a bun with tangy slaw.
Funny, we make that dip too.
It’s a standard. They even got the “recipe” on/in the boxes, I think.
Raw, Raw
Eat ’em
Raw!
Just made garlic bread. Leftover italian bread, got cheese, got romaine, got… uhh, no got any meatlike substances.
Ah, but got a whole bulb of garlic! And butter!
Nom nom nom.
Not quite a necro, but I feel the bump is warranted 
If you guys have cold food leftovers (especially if it has fresh onions and bellpepper), try putting them in bread. Just had two bread-roll sardine salad sandwiches for dinner and they rocked 