I like roasted garlic and vegetables .
A whole bulb roasted unpeeled goes all gorgeous sweet and sticky.
Otherwise I don’t use a lot of garlic, often find it’s sprouted in the fridge 
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Well don’t expect me to kiss anybody on the forum…
Whew! We are all safe then. 
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Finely chopped and added to a small dish of extra virgin olive oil it makes a very acceptable alternative to butter for homemade garlic bread. I’ll add whatever herbs and seasoning I fancy at the time, leave it to infuse for a couple of hours before adding it to the baguette with a liberal sprinkling of Maldon salt before bunging it in the oven.
Can you see your reflection in the mirror Foxy? 
🪞
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Is that chilli in a bottle, seeds&flakes, or fresh? I do like Tabasco, just a couple of drips. Never had much luck with fresh peppers, you never know what to expect.
Every morning Chilli… 
“Mirror, Mirror, on the wall”…
I used to see a handsome young man, now I see my Dad looking back at me…
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You are not alone Foxy 
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All of them. I like and keep Tabasco as well as Sweet Chilli Sauce and Hot Chilli Sauce, I grow, dry, powder of flake hot chilli as well as cook it fresh
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my gran who was an amazing cook, used to cut a single seg of garlic and rub it on the inside of the pot she was cooking stews or soups…
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I don’t mind a bit of garlic but Mrs mart hates the smell, so I don’t use it.