Yum!

We have heard so much about the amazing food that was brought to the wedding, but alas, like most brides and grooms, we were too busy and excited to eat much. We did manage to get our sticky fingers on some of that salmon Peter Wallace prepared, and man was it delish. A huge shout out to Peter and his wife Kathleen for all of their talent and effort! We were also able to land some of that incredible chowder of Ed and Sandy Gregan's (I think Glenn had more than a few cups). Was that a seafood extravaganza or what?

The tent was filled with fabulous looking food and we are thrilled to have gotten some recipes to try. I will try to post at least one a week - and remember, if you would like to share a dish you brought it's not to late.

The first recipe is from our dear friend and officiate of our ceremony Susan Farrow. Well, actually it was Patrick's, but Susan submitted it to us. So, we share this in his memory and in his honor.

PATRICK’S BOTTOM LINE

GARLIQUE EXTRAORDINAIRE

For 1-2 typical Garlic enthusiasts

recipe may be doubled, tripled, quadrupled etc.

***

SLICE ONE BLUB GARLIC CLOVES

LENGTHWISE AND PEEL

***

HEAT SIX TBSP. OLIVE OIL

IN A HEAVY SKILLET

(if it smokes its too hot).

***

ADD SPLIT CLOVES, TURN AND

SIZZLE TILL GOLDEN BROWN

***

SALT TO TASTE

EAT LIKE FRENCH FRIES

Cooking transforms garlic into a sulpher compound,

and is widely considered to be an effective agent

in preventing illness and promoting a robust sex life.