As I write this column, I am sitting at my desk, just
outside Richmond, VA, having been out here for a little over a week as our Fair
& Festival Season has kicked in. It has been in the 90’s the past few days
and thank goodness the summer humidity has not kicked in yet!
We did The Central Virginia Wine Festival on Saturday and as
I was talking to people there and they found out that I still live in Colorado
most of the time, two subjects were coming up a lot. The first was almost
always about Colorado’s new law regarding the ‘Green’ and I try to explain to
them that I do not live in Boulder or Denver and that the Western Slope is
just… a little different than the Front Range. (Gee, ya think?)
The other subject was the snow that was hitting the Rockies
and how could I live out there when the weather is like that.. In the Spring!!
Smiling, I try to explain to them about our little ‘slice of heaven’, The Grand
Valley and while, yes, the mountains around us do get nailed, we seem to have
our own little eco-system, which spares us from most of mother nature’s fury.
But as most of them seem to keep thinking that all of Colorado is like Denver,
they just do not understand.
So, while I continue to grow our VA operations, I still am
proudly a Palisidian and a small part of the Grand Valley!
Now that people have survived this last onslaught of our
lovely Springtime weather, it is time to start getting ready for the Fairs,
Festivals and Farmer’s Markets, some of which have already started, some are
this weekend, (Try explaining to people in VA what Mike The Headless Chicken is
all about!) and starting up in June, we will have the Farmer’s Markets starting
up in Grand Junction, Palisade, Fruita, Rifle, Glenwood Springs and more!
If you have been getting cabin-fever this past weekend, why
not come out to Fruita and check out The Mike The Headless Chicken Festival on
Friday and Saturday!
When I think of Festivals, I always think back to when I
lived in the Almaden Valley in South San Jose. When the wind was right, it
would blow up from Gilroy and the garlic that grows there. My first major
festival out in California was The Gilroy Garlic Festival, back when they only
had a few thousand people show up, yeah, they get a few more than that
nowadays,
Now that I got myself thinking of
garlic, our ‘Website of the Week is from The Gilroy Garlic Festival and as you
may guess, it ‘reeks’ at the Stinking Rose!
(http://www.garlicfestival.com/garlic-festival-recipes)
Our 'Recipe of The Week' is from that same site, Baked
Garlic! Talk about an easy and tasty treat!
And don’t forget to come out to Palisade this weekend for
the 1st Brews & Cruise Festival!
You can know also follow us on Pinterest; Decadence Gourmet
Cheesecakes and Decadence Cheesecakes Cooking Thoughts... Check them out and
let me know what you think!
You can now also follow the adventures of Decadence on
Facebook at www.facebook.com/pages/Decadence-Gourmet-Cheesecakes/171538834903
,on Twitter (www.twitter.com/decadenceGJ)
and on Pinterest (http://www.pinterest.com/circ2000/decadence-cheesecakes-cooking-thoughts/).
We are loading up recipes and discounts on our Facebook page
and will also be letting our ‘fans’ know of upcoming events, sales and the
like. There are even videos! Check it out and become a fan!
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Baked
Garlic
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Ingredients
Whole garlic
bulbs
Dried thyme or oregano
Olive oil
Directions
Preheat oven to 350ºF.
Peel loose, papery skins off garlic bulbs. Slice top of
each head (pointy end) so that the flesh is exposed. Arrange in a baking dish
or garlic baker and drizzle with oil. Sprinkle with herbs. Cover with foil or
baker lid and bake for about 45 minutes until the garlic is soft and golden.
Cool before serving.
Squeeze soft garlic out of skins and spread on meat or
French bread.
Serve toasts with remaining oil.
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