i think i want to continue zapping these anchovies just to be safe, but they turn into mush, at even 20 seconds, and you have to scrape it off the plate. so, i want to dissolve them in a bit of water, i think, and zap the paste, instead.

the thing about garlic is that it becomes useless once it's cut (there's no point in storing half a clove for any length of time beyond a few hours), so i tried to chop it a little more finely, instead. that probably won't eliminate the garlic breath, but it might stop it from overpowering the bowl. right now, the results are mixed - it seems less extreme than yesterday, but still too much.

so, what's next? should i use half and throw the rest away? seems silly.

i wonder if i can just find smaller cloves.