When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
	French	Alive &, Cooking	2	servings

INGREDIENTS

1	lg	Whol bulb of garlic; separated into
		; cloves
		Olive oil
		Butter; (optional)
		Chopped thyme or rosemary; (preferably fresh)
		Salt and pepper
		French bread or ciabatta

INSTRUCTIONS

Preheat the oven to 150C/300F/gas 2. Remove the outermost papery
leaves of the garlic cloves. Slice off the tops of the cloves and
pierce each clove with a sharp knife so that the steam can be
released.
Set the garlic cloves in a small baking dish, drizzle a little olive
oil over them and dot with butter if liked. Sprinkle with the herbs,
cover the dish and bake for about 30 minutes.
Remove the lid and bake for a further 30 minutes or so, basting
occasionally with olive oil, until the husks are golden brown.
Spread the soft baked cloves on to slices of French bread or ciabatta.
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