Oh I do the cooking here too
Mom to Elizabeth (5) and Corinne (3)
I like honey and I like the taste of agave syrup, but usually they are too expensive for my taste when dark Karo will do.
As far as handling the meat goes. . . I was vegetarian for 17 years. But when I fell off that wagon I must have bumped my head hard because it doesn't phase me in the least if I am ethically ok with how it was procured. Although, my 1st foray with a T-day turkey shook me to the core and I used gloves. (still do in fact.)
Yay for butter. Love butter. About margarine....If flies won't touch it, why should we?
I use honey & agave too. I am taking a baking class in late May that's all about ratios so I can better understand how to substitute ingredients that have different properties/textures, like honey for sugar, etc. Honey's just healthier. Also after combing the web for ages I think I finally found a site with the formula to add wheat germ & flax into recipes without affecting flavor or texture. Just trying to make my regular stuff healthier.
I like eating meat, just not touching it. I might want to start making sauces myself, for my husband to use, I might enjoy that too. I'm not sure WHEN I would do that, given the job, kids, baking, blogging, yoga, photography class, needing-to-relax-sometimes schedule I already have going.
I put ground flaxseed in my oatmeal every morning. It tastes good - kind of nutty but not too much - and it's great for the digestion.