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What am I cooking?

January 18, 2018

I thought this was interesting, because I never thought about different grades of butter – or even knew that they existed.  But, my mother had this booklet from the US Department of Agriculture (1968) that explains everything.

2 comments

  1. You know where I stand on butter: I stick to wholly natural foods like croissants and cream puffs, and chocolate eclairs, and french toast with slathers of butter and maple syrup. Natural. That’s how I am.


    • Slathers – that’s the best!



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