Time, my friend. If I have the bacon cooked - no stuff out of the jar - I'll add it. I hate chives, but good idea on the roasted garlic.
Nuke that bacon, it's only 2 1/4 to 3 minutes. You'll only need a couple of slices. If you don't like chives, go with some finely minced shallots. As for the roasted garlic, I love roasted garlic. Roasted garlic bread, roasted garlic cream sauce, roasted garlic cloves in a dry sauce, rustic pasta/warm pasta salad (whole roasted garlic cloves, sliced Italian sausages [hot or sweet or both], red peppers, broccoli, Calamata olives, penne, onions, some olive oil and lemon juice and lemon zest). I also use roasted garlic to make a sour cream dip, sometimes adding a couple of cans of finely minced clams. I mash the cloves while warm in a small bowl with a fork, adding a pinch of coarse sea salt as a grinding agent. I take it to a puree. Then I use that in all sorts of things (like the stuff mentioned above).