Be more polite and open-minded. The author may be ESL (English as Second Language).

Hmm  thx! I’m gonna try my best to keep a stash of homemade but [very] good to know for those unexpected crazy emergencies!

Dear Mr Josephs: Thank you for sharing both your Garlic Dressing & Garlic Paste recipe’s!  They must be scrumptious if you cater such large weddings!!  Your “dog-house” quip was pretty funny. Now I have a suggestion for you! Since you & your spouse enjoy adding fresh garlic paste to your Garlic Dressing recipe, maybe you would like to try ‘roasting’ your garlic instead??  Not only would it remove some of the strong flavor you speak of, but it would also require absolutely NO peeling since the roasting replaces this tedious process, plus you would not need the use of your immersion blender since roasting also handles the pulverizing!

ROASTED GARLIC / 400° / 40 min. to 1 hour:
Remove the loose layers of papery skin around heads of garlic then trim off tops about 1/4“ exposing cloves. Then arrange cut-side-up in foil. Drizzle EVOO letting it soak into & around cloves. Sprinkle salt or any flavoring you wish. Seal foil then place in oven-safe dish & roast till golden. “Exact roasting time will depend on the size of your garlic, the variety, and its age.” But it usually takes between 40 min. to 1 hour. (Start checking every 10 minutes at the 40 min. mark.) Roasting is complete once the center clove is completely soft & beginning to protrude slightly from skins. (Check by piercing with knife.) Let rest until cool enough to handle. Then gently squeeze whole bulbs starting from bottom to push garlic into small jars. Be sure to add some of the garlic-infused oil!  Roasted garlic will keep 2 weeks in frig & up to 3 months in freezer.  Good Luck!

Roasted Garlic Uses: Sautés, pasta, savory dishes, stews, creamy dressings, spreads, dips, vinaigrettes, marinades, basting, garlic bread & jazzes up veggies, including mashed potatoes! Add to pestos, hummus & to your baba ganoush!

Those preservatives are meant to save our lives, but I agree,that if we can take the time to process our own paste and freeze what we cannot use within a 2-week period, we will have better tasting dishes not using store-bought paste!  At least that’s what I understood our blogger to say, tho it did confuse me when she summarized with: “I have been told that this will last for at least 3 months, both in the fridge or freezer so will see how it goes.”