Ephemera and whimsy
Black garlic can either be slowed cooked or fermented. I love it an ingredient. I mash it up with olive oil, sea salt, lemon juice and herbs to marinade all sorts of meats.
I’m not growing any garlic at the moment this but I may plant some later in the year.
Our wild garlic is about finished now, I like the leaves shreaded in mayo to make a topping for burgers and the best BLT.
I think everyone is skipping the most important thing in this post: the professionalism of the model. Do you know hard it is to maintain blue steel while wearing sky-blue adult waterwings?