garlic

There was a good bit of garlic in tonight's dinner - my Buffalo Herder's pie, an inventive take on Cottage Pie, or Shepherd's Pie, made with ground buffalo (complete with the very Navajo addition of juniper berries) and red enchilada sauce. I don't think it could be termed very healthy, but it was certainly (like yesterday's plates) calming. This is almost the end of the Peñasco Blue garlic - from the garlic farm that sells its plaited bundles in the fall in Santa Fe Farmers' Market: by now, the one and a half remaining heads are starting to look a little yellow and flaky. This could be a sign that we're getting to the end of the semester, too - starting to run down kitchen supplies before the summer - at least, the fact that the end is crawling into sight is something devoutly to be wished.