I've been looking forward to making this beef stew since last week, and it smelled delicious as I was making it.

BUT! I completely underestimated the potency of fresh garlic... I should've stuck with just crushing three bulbs as planned, but I figured one more would be good. Actually, two garlic bulbs would've been perfect. Gosh, the garlic-ness.

And while the beef isn't bad, it could've been better. I thought three hours of slow cooking would be more than enough. I'm throwing it in for another two hours.

Now how the hell do I fix the in-your-face garlic potency?

Epic failure!

Sigh, this is the result of only six-weeks worth of cooking experience.

The bachelor life is hard.