One Good Thing: Garlic, a perfect food

It’s hard to complain about eating French cheese and baguette and rillettes and luscious stone fruit for weeks on end. I’d had steaming bowls of mussels and crispy-skinned rotisserie chickens and buttery potatoes and plenty of chocolate croissants. But it wasn’t until I’d been in Paris for about a month that I realized what I’d been missing. My tastebuds had been longing for something, and I couldn’t quite figure out what it was. 

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