About the roasted garlic...you don't have to roast 8 heads when only 1 is used. I frequently roast garlic but I put each head in it's own foil with the olive oil on top and I like it with a drop or two of lemon. Then pop them in the oven. If I have time, I roast them at a lower temp for 2 hours but you can turn it up a bit and roast them in an hour and it will be fine. As long as they are soft like margarine. There's Italian restaurants here that give you a head of roasted garlic with Italian bread to spread it on while you wait for your meal...yum!! I do that occasionally plus find them useful in other recipes such as stews,etc. They keep well in the frig for at least a few days right in the sealed foil. Also, you can add 1 or 2 TBS. of the concentrated tomato paste from the tube, (love having that around), right to the onions and garlic with a few pieces of lightly cooked cut up bacon in one inch pieces plus a TBS or so of flour while scraping bits - then add the beer, etc. omitting the 1/4 c. of tomato paste and the gingersnaps. By doing this you add a tiny bit of smokiness from the bacon which goes with the dark ale, a little less sweetness and it thickens as it cooks from the flour. MUCH improved!!