So I was gonna finally break the spine on the Max Miller "Tasting History" cookbook, but after perusing it, I'm thinking it's going to be more a "fun" cookbook, versus a "daily" cookbook.

I have a few of those, where I make something fun for the weekend, but it turns out having a week's worth of ancient food requiring expensive specialized ingredients that I may not like is a bad thing.

But darn it, I'm gonna make some globi and even though the recipe isn't in the book, Texas Chili from his website (how is that not in the book?!). Being from San Antonio myself, I have to earn my reputation as a chili queen.