Given the background description of some cooking related query, summarize the question into a title

Q: When using garlic cloves for pretty much anything, is it ever necessary to cut the slightly brown end off (that which connects to the head), or the middle out? Often times when I peel a garlic clove and cut into it I'll notice that the middle portion is slightly to moderately green and I'm always wondering if this should be discarded along with the brown end(s). If there are obvious blemishes in the garlic I'll remove those, but other than that is there a general rule of thumb?

A: Should one always use the whole garlic clove?
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Q: I'd like to experiment with making purées (particularly carrot and parsnip, if it matters), but I don't have a food processor or any other mechanical mixing/blending tool. Is there anything I can do or is a processor necessary?

A: Can you purée without a food processor?
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Q: I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process?I've tried the fridge with some success (extra day or two), but I don't like my bread that cold to eat.I've tried zip-top bags with no success (seems to mold faster).Bread-box didn't seem to make any difference in time.Thanks

A:
delaying moldy bread
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