I remember it well!
Pulses feature largely in my diet - yesterday I had hummous (homemade from SA-grown chickpeas! - not with home-grown garlic, though we have grown it in the past) in a sandwich, today there's tofu (made from soybeans, but not by me) in a tomato-garlic-ginger sauce simmering on the stove, and there's a soup stock from the broccoli stems etc ready to take the next helping from the aforementioned big bag of mixed pulses. It would be a rare week when we didn't have at least a couple of pulses-based meals.The black garlic I have is too solid to spread easily, @LaMaria - I tried mashing it with olive oil yesterday but it didn't smoosh down very well. Different makers make it differently, I guess, and this lot is not as mashable as yours, maybe. I might try it as @Petal001 suggests (thanks, Petal!) or the next time I do roast veg, throwing it in for the last twenty minutes or so.
Meanwhile, end-of-year foodiness is afoot - and in my own house, no less! Yesterday I did the first trial run for gingerbread cottages - the baked pieces are lying ready to be royal-icing'd together. This prototype is for a smaller house than in previous years, partly because there'll be more of them - old workmates, new workmates, and possibly an extra batch of children. I'll do the decorating for the workmates, but with the children the whole point is for them to have fun sticking the lollies on themselves - side-benefit for dieters is that after supervising two or three children sticking an assortment of jelly-beans, candy-canes, etc all over a plain honest gingerbread cottage you really never want to see a lolly again!
The gingerbread we'll be having Christmas Eve will be totally plain!
