Garlic Gold

A Cook’s Chaotic Love Letter

As a cook, I am rather chaotic. I have the pieces. I have a vision. I can see - and sometimes smell - a flavor in my mind.

Ingredients scattered across the counter, a couple of chopping boards in use, and three pans going at once. Yes, there’s some unspoken order in the chaos. Somehow, it all comes together deliciously - and sometimes, it even feels like a small culinary miracle.

Yes, measurements matter (but I leave that science to baking). And yes, your girl loooovvvvves a cookbook. My friends and booksellers know this well. Truthfully? I’m often there more for the story (of people, place, and the ingredients) than the actual recipes. My latest culinary addition is HOMEMADE from The Korean Vegan - have you seen her page? The recipes are banging, but I’m there for the threads of place, ancestry, politics, and how it’s all connected through food.

I digress.

Today I’m feeling a little spicy and salty. I’ve been productive. February newsletter is out and some writing projects completed. More projects in the works. My brain is a bit fried at the moment. Then my daughter brewed me a latte - I’m feeling all the love she could pour into that cup - the world tastes sweeter - but I’m still spicy and salty AF.

Onwards.

Meet My Kitchen Hero: Garlic Gold

I’ve been meaning to share one of my most-used kitchen staples: garlic confit. Or as I lovingly call it… Garlic Gold.

I love garlic. Deeply. Passionately. Recklessly. It goes into nearly everything I cook. In my fridge, you’ll usually find little mason jars of Garlic Gold and its infused oil waiting to be shmooshed onto toast, swirled into soups and sauces, blended into hummus, folded into dips, tossed whole into warm salads, or mashed into potatoes that make grown adults emotional.

Here’s where the chaos comes in.

How much garlic?
Chopped or whole?
Butter or oil?

My answers: I dunno. And yes.

The ratios stay roughly the same, but the size of the jar shifts depending on my mood and menu. The cut of the garlic - whole, slivered, smashed, chopped - depends on what I’m dreaming up next.

Let’s start with a manageable batch.

Garlic Gold (½ Pint Version)

• Garlic cloves to snugly fill a ½ pint mason jar + a generous handful more (trust me, they’re like candy).

• Enough olive oil and/or melted butter to fully submerge the cloves.

Preparation:

• Place the garlic in a small saucepan and cover completely with the oil and/or butter. Every clove should be tucked under like it’s heading to a spa retreat.

• Cover the pan and simmer on very low heat for about 30 minutes.

• How low can you go. If the heat is too high, they’ll brown too quickly or burn. The goal is soft, golden, gooey, sweet garlic and a fragrant, silky infused oil.

• Let everything cool. Strain the garlic from the oil.

• You should end up with roughly a jar of infused oil and a jar of tender cloves - unless, like me, you’ve been nibbling straight from the pan.

• Store both in covered mason jars in the refrigerator.

I separate mine because I often use the oil and the cloves independently. The oil is liquid sunshine for sautéing or drizzling. The cloves are spreadable magic. But if you prefer to store them together? Your kitchen. Your rules.

I am whimsical and rules don’t always apply - soooooo - sometimes I toss in a sprig of rosemary or sage, a few anchovies, chilies, or even some black peppercorns alongside the garlic, just for tasty fun.

A Little Culinary Alchemy

Garlic Gold doesn’t ask for precision. It asks for attention. Low heat. Patience. A willingness to taste as you go.

And if we’re talking lymph (because of course we are), garlic brings warmth and movement to the body in the most delicious way. It’s bold and pungent in its raw form, but when slowly simmered, its fiery bite transforms into mellow sweetness - a little culinary alchemy that feels both comforting and quietly invigorating. Garlic has long been cherished for supporting circulation, immune resilience, and digestive warmth. The result is a depth of flavor that nourishes gently, supporting flow without ever making a fuss.

Chaotic? Perhaps.

Delicious? Absolutely.

If you make Garlic Gold - and I hope you will - tag me on IG #inspiredwellnesswithbarb and tell me your story!

Lymphatically (and garlic-ly) yours,
~ Barb