GARLIC; "Tis Not For Ladies' Palats, Nor Those Who Court Them," John Evelyn (1699)

Car bumpers in South Florida during the 1960's and 70's had stickers attached to the fenders of automobiles delivering the message, "Eat garlic. It's chic to reek."
Downtown Miami had definitely become chic and wanted the world to know it. Sauntering downtown streets one might gasp for air because of the fumes from passersby.Garlic has the power to permeate clothing, blocking out any efforts of soap and water.
Should a garlic eater get upclose and personal by misjudgment, he will forfeit a friendly encounter.
Therefore, cook it for your stay-home-family when drop-ins are discouraged. 

A favorite foodie who moved to Mt. Dora, Valerie Hart wished upon us a Baked Garlic Chicken recipe from her weekly column and television show. God gave her a lyrical voice that trills and thrills. Fans of hers and husband Buddy yearn to be invited to their eye-appealing home and pool.

Preheat oven to 375 F. Cut up a 3-4 pound chicken into quarters. Remove extra fat and wash pieces well, removing the blood  deposits along the backbone. Dry on paper towel before sprinkling with salt and pepper. And paprika.
Combine 1/4 cup Heinz chili sauce and 1/4 cup white wine or ginger ale with six large garlic cloves (peeled and minced) and spoon into the pan. Slice one or two peeled onions thinly on the round and set over the sauce. Place the chicken pieces over the onions and brush well with four tablespoons of melted butter. Sprinkle with paprika. Roast 30 minutes, then reduce temperature to 325 F and roast  30 minutes longer or  until brown and tender.