So, we've got books to read and words to use, how about recipes –
YUM!  (Don't tell Diana I'm posting again – maybe I can catch up to her!)

 

Potato wedges with roasted garlic dip

Serves 8

Roasted Garlic Dip – 2 garlic bulbs, separated into cloves

                                  1 Tbsp. olive oil

                                  5 Tbsp. sour cream or strained plain yogurt

                                  4 Tbsp. mayonnaise

                                  paprika and salt to taste

Preheat oven to 400 degrees F.  Place garlic cloves into baking dish,
pour olive oil and toss to coat.  Spread cloves in a single layer and
roast 25 minutes or until tender.  Remove from oven and cool enough to
handle.

Peel cloves, put on a cutting board, sprinkle with salt and mash well
with a fork until smooth.  Scrape the mash into a bowl and stir in sour
cream and mayonnaise.  Season to tast with salt and paprika.  Cover the
bowl tightly and chill until ready to serve.

 

Oven Roasted Potato Wedges – 3 lb. medium sized potatoes, unpeeled and halved

                                                       2 Tbsp. olive oil

                                                       1 garlic clove, finely chopped

                                                       1 tsp. salt

Again, 400 degrees F.  Cut each potato half into 3 or 4 wedges and
toss in a bowl with olive oil, garlic and salt until the wedges are
coated.  Transfer the wedges to a roasting pan, arrange in a single
layer and roast for 1-1 1/4 hours, or until crisp and golden (less for
thinner wedges.)  Remove from oven and transfer to serving bowls.  Serve
immediately.

 

Made them last night and they were a big hit!