Okay, for those of you who are wondering, the garlic was a failure. My oven's low temp of 170 farhenheit was too hot. I'm blaming my oven. The chopped-up garlic turned brown, which it mustn't do, brown and hard, yet still gummy on the inside. A dehydrator is a must and I have one somewhere in the cluttered closet of my writer's room, but for now I'm turning my efforts elsewhere: to Old German tomatoes and Italian roasting peppers for salsa, chop chop chop, basil and parsley and....oh, yes, of course garlic! Good thing I have 15 pounds set aside for my October plantings. Then there's my grandma's dark fruitcake to make, no candied fruit, just dates, figs, dried apricots and cherries. Wrapped in brandy-soaked cloth for weeks and week. (Use a low temp for long baking, not NOT 350 F. my mistake). I have oven issues.
Getting out of the kitchen, I have some writing news. Perseverance pays. My poems (two!) are in the new issue of The Slippery Elm Literary Journal