In brewing beer, we often add hops twice. First for bitterness, and then toward the end of the process for the subtle flavors that boil off.

I think having some garlic that hasn't been in the mix so long might do very nice things to whatever you are making. But the difference will be subtle, probably not very noticeable under the chillies.

I just decided what's for lunch. I have some leftover chicken, I'm going to fry up some garlic and onions and reheat the chicken in that. Dealing with some emotional stuff (divorce hearing - probably final - on Wednesday) and oil and garlic will help.