The house is smelling great. Anne's is making Garlic Confit from How to Roast a Lamb [cookbook] by Chef Michael Psilakis. She'll use this goodness as an ingredient in other recipes over the next week: vinaigrettes, lentils, sauces, meatballs. Tonight, she'll drizzle the oil over fingerling potatoes. Nice.

She also busted out some new magazine totes earlier today: COMING SOON TO A BOUTIQUE NEAR YOU.

I've been catching up on four months of Decanter.com news articles. Seems I do this every January. It's taking forever. What's the strangest thing I've read? Some farmer had 30 tonnes of Cabernet Sauvignon grapes stolen. C'MON- How does that happen? Of course, it was in the Languedoc, where wackiness prevails. CRAV, remember those guys?

All in all, it's been a pretty productive day. I can't wait for the UT libraries to open up their normal hours, though.

GARLIC.

Anthony Garcia
www.wineisdivine.com
http://twitter.com/wineisdivine