
Joe and I took MegaBus to New York City for the weekend of his birthday. I got "arguably the best garlic in the known universe" as my souvenir. I think I'm planning on roasting it and spreading it on bread. Yum.
&etc

8 (LARGE) cloves of garlic (chopped up)In a small cast-iron pan, simmer the garlic in olive oil for a minute, add the butter and anchovies, and then let that all hang out on low heat for 15 minutes. The anchovies and garlic will basically disintegrate. Just before eating, add some cayenne, some pepper, and some lemon juice. Use as dip for raw vegetables and bread.
6 tablespoons of butter
.5 cup olive oil
1 tin of anchovies
some cayenne pepper
some black pepper
some lemon juice


1. Never put anything other than salt, olive oil, and wine vinegar on salad (unless feeling edgy in which case you can maybe add some pepper, and even go so far as to substitute lemon juice for vinegar).
2. You have to intuitively know how much of each thing to add.
3. Mixing the salt, oil, and vinegar before adding them to the salad is forbidden.
4. If the leaves of the salad are wet before/while you add the salt-oil-vinegar you have ruined everything.
5. First, you sprinkle the salad with salt (but not too much salt, because if you have too much salt you have ruined everything).
6. Second, you add the olive oil. It has to be olive oil. Enough to give the leaves a "surface gloss" (if you add too much it will pool, make the salad soggy, and ruin everything).
7. Third, add the vinegar. But not too much. Be careful. "A few drops too much will ruin a salad."
8. Mix it and SERVE IMMEDIATELY (or all is lost and it's probably soggy and ruined).









