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

I have a bread recipe for 1 loaf of bread I want to try. Does it matter what size of bowl I use to let it rise in? I normally bake 2 loafs. Can I use the same bowl? I have a friend that told me it is to big and my bread wont rise correctly. I love her to death, but she really doesn't know everything like she thinks she does. I'm still new at bread making.
What size bowl for bread

I really enjoy cooking eggs for breakfast, and sometimes I'm feeling fancy enough to add veggies into my scramble. However, I'm never sure how to prepare the veggies to put into the scramble. If I don't cook them, usually they are too crunchy or tough (and sometimes make the scramble watery), and don't taste good with the eggs. If I try to cook them before adding them, they usually come out too dry/overdone. I figure this might depend on which veggies I'm cooking so here are my common favorites: tomatoes, bell peppers, mushrooms, onions (suggestions welcome!)To make my question more specific (and hopefully more answerable): how can I prepare the veggies so that they are not crunchy, but not over-cooked?
Proper preparation of veggies for an egg scramble

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?

Should one always use the whole garlic clove?

