I don’t usually get cravings. I mean, there are some foods I LOVE but I wouldn’t go out of my way to get them if I felt like having them at any time. I just remember to get my hand on some the next time I come across that particular food. Then a couple of weeks ago I had a lime bar at a new restaurant. And I haven’t been able to get it out of my mind since. I actually had a dream one night that I had a huge piece all to myself (Ismail was with me the day I ordered it and ate most of it- hence the “all to myself” desire). I actually went and got a take-out piece, which cost me an amount I don’t want to disclose in case Ismail reads this (it was an expensive restaurant, ok? And yes, the waiter was a bit surprised I paid all that for a measly lime bar to go). I needed a recipe, soon! That very day, a new favourite blog of mine Two Peas & Their Pod posted a Lemon Blueberry Bars recipe which then led me to an older one of my coveted Lime Bars! To make a long story short, I went out, got the ingredients and made the damn thing. And it was pretty darn close to my lime flavoured slice of heaven. Ok, let’s talk recipe before I get really carried away...

I’m not very good at this, I know. One post every couple of weeks doesn't a food blogger make. I’ve always been a huge procrastinator; at school, at work and at folding laundry. Months could go by without me folding a single sock. Sometimes I’d run out of socks and have to borrow some from Ismail, generally ignoring the fact that 32 clean, unmatched pairs were lying in a huge pink basket right across the hall that just need, well, folding.

Anyway, it’s been more than a month since I promised to post this lovely recipe (not really a recipe, more of a ‘how-to’) for you to go with the even older recipe for roasted tomato sauce. I hope you haven’t made the sauce sans the garlic, ‘cause then you’ve denied your taste buds a completely different experience *cough this means you Noha L. cough* :)

Roasted garlic has very little to do with its unroasted self. These golden little cloves are much milder, sweeter and have an almost nutty flavour. When roasted, garlic takes on a creamy consistency, which makes it perfect for spreading on freshly baked bread or stirring into soups, sauces or- even better- mashed potatoes. Oh and you’re gonna like this; they don’t give you bad breath! Yes, it’s true. Well, at least not compared to their pungent raw cousins.