[Cover unpeeled cloves of garlic in a bowl with boiling water for five minutes; then peel the skins easily. Place in a pan and submerge in oil, add aromatics (like thyme, basil) if desired, and slow roast at 120°C for two hours. Store in a jar with the oil and use three times the batch in any recipe calling for oil or garlic.]
[Boil thanksgiving turkey remains for fifteen minutes to remove all the meat more easily; save the broth for soup. Bake the bones for fifteen minutes at 400°F to soften them, then grind into a powder. Mix a teaspoon of the powder with water to fertilize your plants.]