This week my recipe is beyond simple and delicious! This roast garlic spread will wow your guests and keep the vampires away!

roast garlic spread


6 garlic bulbs.

1/4 cup extra virgin olive oil.

1 anchovy – minced.

2 tsp of olive oil remaining in aluminum foil after baking.


Remove excess from garlic bulb, and then slice about 1/3 inch off top to expose garlic cloves.

Place bulbs on large sheet of aluminum foil. Drizzle olive oil over the open garlic tops. Fold aluminum over to seal the garlic. Place aluminum pouch on sided baking sheet (in case there is leakage).

Pre-heat oven to 375 degrees F and then bake bulbs for 45 to 50 minute.


Let bulbs cool to touch, and then simply squeeze the garlic cloves into a bowl. Use a fork mash the garlic.


Then mince the anchovy and add it to mashed garlic (note: anchovy in photo not minced).

Place garlic mixture into mixing bowl and use a hand blender to mix the anchovy into the garlic and form a nice spread.

And that’s it, you just made a great and easy garlic spread for a killer good bread side.


Last weekend we did a road trip to Oakland to visit family. Of course on the way up we planned in a little time for wine tasting in Paso Robles.

With the aid of our 17 year old son and designated driver at the wheel, we went to three wineries. We enjoyed the wine and vibe at Tobin James and although the wine tasting was free we purchased a nice red.

We finished our tasting at Eberle Winery. ( The view of the vineyard from their outdoor deck is awesome! While stepping up to the bar, Sue said to me she hoped we would get to see the wine cavern. Immediately Kirk, the tour guide, unbeknownst to us, standing to our side said, “Grab a glass of wine and I’ll take you on a private tour.”  Sweet!

We learned the story of Eberle, the first winery in the area, and how the process works. We also learned that the nice man sitting near the front door with his dog and friends was ….. yep, the owner — hanging with some local wine lovers. He then led us past the presser, and down a ramp into the ground. On our way to the cavern we passed the enormous distiller tanks.



Finally, Kirk led us down another, steeper, ramp into the wine storage cavern. There we learned the origin of various wood casks, and how different casks were used for specific wines. The cavern was huge, and had two large tasting/dinning areas for club member to enjoy new offerings.



So, after experiencing a private tour led by our friendly and knowledgeable guide, Kirk, we then stepped up to the wine bar to taste their wines. So, here’s the thing, the vineyard is beautiful, the owner sometimes hangs out by the entrance, the tour guide was great, and the wines were wonderful. So, we bought a 2013 Estate Bottled Cabernet Sauvignon, and a 2014 Zinfandel and a Syrah. Oh, and since I’m dying to do a tasting in the cavern, and in the meantime get a discount on wine, I joined the Eberle Winery Cellar Club. We’ll be back!

Don’t forget, my new religious fiction, thriller, Dinner With Lucifer is now available in all e-book formats.

Good Eating and Table Talk,







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