Homemade Foccacia Bread + Fresh Garlic Paste

For the bread, I hand-mixed flour, oil, salt, sugar, rosemary, yeast, water and love. Popped it in a bread pan and in the oven for 18 minutes. While it's cooling, I covered several head of garlic (tops cut off) with oil and bedded them in tin foil. Once they're soft, squeeze 'em out and mash 'em on sliced homemade bread. 

Nothing but pure heaven in your mouth, unless you're trying to score.

Tomato, potato, kale-ato...

After making kale chips for the first time (EVER... super pathetic in this day and age), I added it to everything. Soups, rice, toothpaste. No limit. No shame.

I cut and alternated potatoes, tomato, and kale in my favorite (read: only) casserole dish. Minced garlic waited nearby in its oily bath, waiting to be brushed on every bit of foodstuff. I stuck it in the oven at 325° for about 20 minutes. About halfway through I threw on the green onion, since it has a tendency to burn.

Zucchini, eggplant and tomato casserole

I have since learned to take pictures BEFORE it's cooked. It's all about
the prep work, and it looks all the more impressive.

Last August (when I still ate cheese), I whipped this bad boy up during a marathon of whatever was popular on TV at the time.

Layered: Newman's Own Marinara (this stuff is the bomb), Healthy Harvest rotini, shredded cheese... rotini... cheese... mm... topped with tomato wedges, and sliced zucchini and eggplant. And cheese. Baked at 375° for about 25 minutes.

Please disregard the crab-shaped pot-holder in the back firing lasers.