Slow Roasted Garlic

In the last few weeks, new season's garlic has become available and I'm not sure whether it's an effect of the particular variety but I'm finding them to be quite strongly flavoured. To offset this potency, I've resorted to slow-roasting the bulbs.

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Weekend Herb Blogging #208 - Recap

It's been a great pleasure to organise Weekend Herb Blogging for the last year and it's been equally enjoyable to host. Each week, without fail, there will always be fascinating recipes showcasing the creativity and skills of our fellow bloggers.

This recap has been a bittersweet one when I was informed this morning that one of the participants has not only stolen the photos they are using but also stolen the posts. In fact all their previous submissions have been stolen and I will be contacting the various hosts to have them removed from their respective recaps.

I cannot say it any stronger or any clearer, content thieves are not welcome in Weekend Herb Blogging - they will not be accepted in any future WHB events, for me, there is zero tolerance for this behaviour.

I have pondered long and hard as to whether to make a public statement or deal with it behind the scenes but I think that silence plays its own part in allowing this type of behaviour to flourish and continue.

Now it's time to move to something far more enjoyable and what we're all here for - the celebration of four years of Weekend Herb Blogging and a look at the wonderful creations made.

I have presented the offerings in order of main ingredient.

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Weekend Herb Blogging #209 Hosting

Our host this week will be Astrid from Paulchen's Foodblog

Send your entry to foodblog AT paulchens DOT org
with WHB#209 in the subject and the following information:

• Your Name
• Your Blog Name/URL
• Your Post URL
• Your Location
• A photo: 400px wide

Entries must be received by

• 3pm Sunday - Utah Time
• 10pm Sunday - London Time
• 11pm Sunday - Rome Time
• 9am Monday - Melbourne (Aus) Time

The complete rules can be found here.

WHB #208 - Mahlab shortbread

To celebrate 4 years of Weekend Herb Blogging I'd thought I'd try to find something I hadn't used before and the solution came in the form of Mahlab

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King Island Discovery Ash Brie

Ash coated Brie from Tasmania - read more at the Cheese Blog.