We keep a tub of do-it-yourself garlic margarine (freshly-crushed garlic and lots of dried parsley flakes) in the fridge along with the regular margarine. The only problem is that, once made, it seldom lasts for more than a few hours. It's good in mashed potato, macaroni-and-cheese, scrambled egg, on sandwiches and toast... with damn-near anything, really.