There were some nice heads of garlic on sale the other day, five for 99 cents, so I decided to stock up. I was cooking a pork roast for dinner tonight and decided to roast a head of garlic along with it. Roasted garlic seems to have gone the way of Tiramisu, as something that was on every restaurant menu back in the 90’s, but has since disappeared. Too bad, because it brings sweetness and heartiness to a meal just by putting it on the table. I slice off the tips of the cloves leaving them all attached with the skin on. Then I pour in a bit of olive oil, season with salt and pepper, wrap it in foil, and bake no more than an hour. It should be soft and golden inside and easy to squeeze out. That was Mia’s favorite part and she actually liked how it tasted – how many other four year olds can say that?