I love garlic. I blame my French ancestry. Rescued a couple of home grown garlic cloves from the shed as we’d run out in the kitchen. Decided against the futile task of cleaning the black dirt off the bulbs, and simply popped the creamy-coloured cloves out and straight into the fridge, reserving the flaky white tissue left over for the compost heap. I kept two cloves back for a twist on the refried beans and tortillas I’ve been doing a lot of lately, dragging the beans, protesting all the way, from Mexico/Spanish America over to the Mediterranean.