Thursday morning in between conference calls and financial models I thought about a recipe I had found on Pinterest for garlic confit..that is garlic cooked in oil until it is unutterably soft and fragrant and holds so much promise. I know, that’s a little much for a Thursday morning, but I knew it would be worth the effort. So the Hubs and I quickly peeled a couple of dozen cloves and covered them with EVOO and threw in some fresh rosemary. Brought to a simmer and kept on that burner for about an hour, we were rewarded with fully cooked cloves that were used on a baguette served alongside an antipasto platter for dinner, and then on Sunday nite the Hubs used the remainder as a base for marinade for steak. Minimal effort, maximum results!