[I originally posted this to Facebook]
December 28, 2024

I may have overdone it on the garlic. But on the positive side, no one is going to try to kiss me for a week and I think this has killed all of the bacteria in me from my esophagus up. 🦝💃🏼✨🧄

The Recipe, Attempt # 372

Today’s attempt was very garlic-forward and I already know how I’m going to fix it. Like, legit my eyes were watering. I even backed it and ate it a few days later, and it was still not quite right.

I used to make this, mix it with spinach and cheese, and stuff shells. I’d bake those in red sauce and I think it would temper the whole experience.

I think next time it needs a little citrus and maybe some basil to calm it down.

Today:

1 big bunch of parsley
1/2 brick of feta cheese
1 head of garlic (cloves)
1 can canellini beans
Olive oil (maybe 3 tablespoons?)
Herbes de Provence (maybe 2 teaspoons?)
Garlic powder, salt, pepper to taste

First put the parsley, garlic and olive oil in the food processor until it was rough. Chunked up the feta and tossed that in next, with seasonings, and ran that until it was rough. Then added the drained cannellini beans and processed that until it was a thick, grainy paste.

I tossed that fresh with spinach and pasta first, and it was a lot of harsh garlic. I thought baking it would mellow it a little, so I made more pasta and spinach, combined it with the sauce and put that in a glass casserole dish with cheese on top. Even thought that got baked and marinated in the fridge for two days before being baked again, it was still HOLY WOW with garlic.