I sat on my backside watching classic goals on YouTube this morning as the winter sun blazed over the allotment. I had it in my mind the weather would offer hours of friendly rays into the afternoon.
A foolish error of Michael 'hurricane, what hurricane' Fish-proportions.
I was forced to stay sheltered in the safety of the flat as the clouds unleased a storm of what seemed like slush puppy consistency rain. I couldn't face watching any more goals either.
Eventually, the sleet passed long enough for me to attack the soil and plant some broad beans, which - let's face it - are unlikely to beat the winter.
There is also some garlic nestling in the ground and I looked for advice. I have more allotment books now than a branch of Waterstone's (I think Christmas is only going to further bend the shelf).
One author suggested: "If you are a beginner with garlic, you must use it very sparingly or you will be put off forever."
It later ventures: "...you can try using crushed (not chopped) garlic in meat etc, as the Continentals do."
Mmm.
A quick look at the published date shows the book first came out in 1985.
Now maybe I am just too middle class for my own, maybe I've been deluded by fancy TV chefs, but surely garlic is no longer some weird, rare and magical product of a far off isle?!
