"Special Notes", containing techniques or tips for
preparing additional ingredients to use in the recipes. I'm adding them here as we do them, numbering only to keep count. I've never made any recipes that ever called for pureed garlic before, so this was something new. You basically mince it very fine, add a pinch of salt, which softens the garlic, and mash with the flat side of your knife. Mash as I might, it never looked "pureed". It looked like salt mush with particles in it. Turns out you can also use a garlic press, add salt and rub it with a spoon on the side of your bowl. There's always a next time!
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