Well plug your noses boys and girls because the garlic daddies are here we're

talking garlic today on the podcast and we've talked about garlic a lot we

can't stop talking about it because I don't know about you but alliums are my

favorite plant family and I'm just gonna say that right now for the record I

mean they're really fascinating and honestly I haven't found a dish that's

complete without them so like for me they're essential I haven't found a dish

that's not made better yeah yeah I'll say that you could you could serve me

to yeah you could serve me a dish without them and I'd say it's good could be

better there you go that's that's what I would say but no we're talking about

specifically garlic today both Jacques and I got a delivery from our friend Ann of

Real Hens of O.C. she's been on the podcast a few times the chicken goddess

herself we did a group by we got a bunch of garlic I'll just say this I went

down the line on the spreadsheet and I bought a quarter pound of every garlic

that was even on on order so I went I went a bit hard Jacques you tamed

yourself slightly but still you yeah yeah so it looked like I tamed myself on

that order but what I forgot is that I already placed the garlic order before

that so I actually have twice as much garlic as I did last year which was already

like a hundred eighty yeah yeah yeah so you we're gonna have you have more than

I do now I think I think I might yeah so I don't know what I'm gonna do with

that problem but well he's gonna have to be a sharecropper on my land

because he doesn't have enough space to plant all of that and we we have quite a

bit but we're getting ahead of ourselves here so we've talked about garlic

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