This is not a recipe blog...

But I'd like to share a recipe.

As you know, I do not know how to follow a recipe. Sometimes, before I start cooking or baking, I'll say, "Okay, THIS time, I'm going to follow the recipe exactly, just to see if I can." But no way am I putting in as much oil as the recipe calls for! And maybe I'll use whole wheat flour instead of white. Preheat the oven? Pish!

I started out making zucchini carrot bread for shabbat lunch, using this recipe. But my carrots were bad, so it became zucchini bread. And I used less oil, of course. And my bran cereal was dairy (WHY?!), so I put some multi grain cheerios in the blender and used those instead. Then I decided that I really didn't need another side dish, so I added some cocoa powder and chunks of bittersweet chocolate. And I baked it in a bundt pan and sprinkled powder sugar on it.

Anyways, it was okay. Sort of dry and a little bland. But that's not the recipe I wanted to share.

It's this one, that I made up and that was a success:

Roasted Rosemary Garlic Chicken
1 whole chicken
2 heads of garlic
some dried rosemary
some course sea salt

1. Clean chicken and place in your stoneware chicken cooker (WHAT?? You don't have one of these?)
2. No wait, before you do that, put some salt and the 2 garlic heads in the chicken cavity. Then put it in the cooker.
3. Rub dried rosemary all over the chicken.
4. Sprinkle with sea salt on and around the chicken.
5. Bake at 375 degrees (Fahrenheit) uncovered for 45 minutes and then for another 30 minutes covered.

(I didn't actually look at the clock, so those times are approximate. Just cut into the chicken to make sure it's really done.)

Cut up the chicken and serve with the garlic.

Enjoy!