First Day of School and Roasting Garllic

Mason's first day as a 7th Grader was Tuesday, September 8th. He's still very much enjoying Washington Technical, even though, this year he's separated from his usual cadre of buddies for many of his classes. Part of Mason's enjoyment I think is the fact that the people who put together schedules are really considerate of each student's individual needs. For Mason, that means he's in advanced.. everything, but particularly in math, so he's actually challenged.



Meanwhile, I'm getting re-used to getting up at OMG-It's-Still-Dark o'clock. Though, as I was telling Shawn, it's actually kind of invigorating to me because I'm a morning person, generally. I find I get a lot more done around the house now that I'm up and already there and back again by 7:30-7:45 am.

So, garlic.... the other part of the title of this post. When we were in LaCrosse, my mom and I went to one of the local farmer's markets on Sunday. It was a lot of fun and I wrote down the names of several veggies that I'm going to try to find locally to try to make. (I'm currently a little obsessed with trying to find Thai eggplant. I'm sure I'll see it at a farmer's market, but I haven't found one to go to yet. Though I'm thinking about hitting Hmongtown Market today.) At any rate, one of the things I bought was garlic from a vender who only sold various kinds of garlic. I picked Siberian, which is a "hard neck type, marbled purple stripe sub-species." Which is supposed to be particularly good for roasting. So, we tried it last night. I bought a loaf of French Bread and we roasted up the garlic. I was... good, but surprisingly mild when roasted. I mean, you could basically use it as a spread on the bread and there was only a hint of garlic. So, maybe that's the point of roasting garlic...? I wasn't sure, but it was a fun experiment nonetheless.