We have such crap garlic here. In France I bought some that were absolute giants and that justifies the fact I use 3 cloves for every 1 in a recipe, because maybe chefs are using this good giant garlic.
Watching Gruffalo again and sorting out getting to a meeting tomorrow as my nanny just cancelled and people have come from America for it so I can’t be the one to flake when I live closest to where we’re meeting.
So much work to do tonight. Help.