Just finished lunch made with garlic sliced with the OXO slicer. Worked like a champ. We've ordered a couple for gifts ($10 is tough to beat). Had a couple of chicken breasts (sliced through to make them thinner) and some lemon/butter sauce left from dinner a couple of days ago. Put on a pot of farfelle and diced the chicken and tossed into a skillet with some additional butter and the sliced garlic. A bit more Italian seasoning and olive oil while it sauteed. Once the farfelle was drained, stirred everything together in the skillet and served with a cold Pinot Grigio. Yum.........
Again, thanks for the tip. Makes cooking even easier.
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Glenn...
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