Lima beans and butter beans are the same family but different different varieties. So no, technically lima beans do not "turn into butter beans". The confusion comes from how different regions of the country use the labels differently. For example, in the midwest folks call the big wide and flat tan limas "butterbeans" but in the south butterbeans are the small green limas (aka baby limas). Lots of different varieties of lima beans and that doesn't even get into the many field/Dixie/southern/butter/etc. peas bunch, many of which are actually beans. Dave

Hi Deb! Here is what I wrote to a friend's sister recently: Raw feeding your dog is not difficult, contrary to what you may read on some web sites, where ultra-high maintenance type people act like it is rocket science. Think about it, we feed ourselves pretty well so why can't we feed our dogs without a doctor okay or pet food company okay? It's all marketing! To start a newbie dog out, put down an old towel or plastic mat - I use a vinyl outdoor tablecloth - and give her a chicken leg. I warm up chicken pieces in a bowl of hot water for a few minutes since Odo doesn't like it cold out of the fridge. See how she reacts. If she doesn't pick it up or looks unsure what to do, pick up one end of it and hold it up to her to sniff and encourage her to eat it. if she is a food gulper, you might have to hold the end and get her to eat it more slowly. don't be afraid, dogs can swallow much larger things than we can. You do want to supervise any feeding of meaty bones, just in case the dog swallows too much and tries to hork it back up. �Sometimes a dog will do that. If Odo is hungry and excited, he might swallow too big a piece. He will hork it up and break it into more manageable pieces. Ideally, the dog will crunch the bone and scissor the meat and skin into pieces they can manage to swallow. Dogs don't really chew - they don't have molars. If she doesn't want to eat a chick leg, cut the meat off for her instead. If she is not accustomed to eating bones, you can feed her other raw food and meat-and-veg table scraps. You can also buy premade raw meat patties that contain ground bone, but this premade stuff is expensive. You can make your own patties and freeze them. �I did that in the beginning. Now I just give Odo the stuff separately. The ideal raw diet is mostly meat, bones, organ meats, eggs - dogs can eat egg shells too, cooked veggies, raw veggies. Don't feed garlic and absolutely no onion, which is deadly for dogs. Here is a list of food I feed Odo: Chicken legs, wings, necks Beef meaty bones Ground meats Turkey necks Pork chop bones Eggs - Odo doesn't like raw eggs unless they are mixed into a meat patty. i will give him scrambled egg when we eat them. Cooked veggie scraps like squash, green beans, broccoli, carrot, sweet potato, asparagus - whatever you are having. Feed starchy vegs like sweet potato and carrots sparingly since they are high in calories. Raw lettuces - Odo like this with salad dressing, he won't eat it plain! Dogs do have their likes and dislikes just like we do! Organ meats like liver - this is very nutritious but very rich. Try tiny portions first. Red meat like beef is richer than poultry, so start with small amounts. Regarding doggy taste buds - they do appreciate tasty stuff like we do, so sometimes when Odo looks longingly at our aromatic grilled meat, I'll do something extra like rub his raw chicken in my plate juices (after dinner!) or put a little cooking juice or broth on it. Dogs don't need grains. Dogs don't need dairy so don't feed yogurt or cheese, even though, like us, dogs love all that. Meat and bones should be 80 percent or more of what you feed. Dogs notoriously get sick with the runs when introduced to new foods. So introduce one new food at a time, a small amount at a time. Keep a can of unsweetened pumpkin onhand - it helps with diarrhea. If you give your dog bones that she gnaws on but doesn't eat up, that's okay. Some bones may be too hard for her to break. In fact, many raw feeders give their dogs bones that are too large for the purpose of gnawing on, which is good for the teeth, gums and jaw, and keeps the dog occupied in something that wild canines do. Just be sure to supervise, train her to keep bones in one place so she doesn't carry raw bones all over the house. Don't feed any commercial treats, edible bone treats, and absolutely no rawhide products. These are bad for dogs. For treats, those dried chicken breast pieces are good, and Kong toys stuffed with ground meat/egg mixtures (maybe a touch of peanut butter), then freeze the Kong. it will take her a while to work the stuff out. Odo is 20 lbs and he eats 2 chicken legs worth for dinner, and doesn't like to eat breakfast, just a couple of treats during the day. Best of luck!

I keep it simple, and use just one sort of butter for almost everything. Unsalted American butter. Land O Lakes, usually, because someone showed me, 30 years ago, that if you take two Land O Lakes packages, cut the maiden's knees from one package, and glue that piece onto the chest of the maiden on the other package, her knees look just like breasts. It was a silly little gag that got me thinking about subliminal advertising and still makes me giggle today. So I guess the advertising worked. Sometimes I buy a European butter, for spreading. But practically all of my butter use is for cooking. I don't eat buttered toast or croissants but once in a blue moon.

While it's true that traditional Ashkenazie cooks don't use mayonnaise as an extender--or for much of anything else except to dress tuna salad and egg salad--it's a very American, especially Midwest, thing to do. People put mayo in guacamole, mac and cheese, and all kinds of other things I would never think of. When Hellman's/Best Foods started selling stable mayo in jars, Americans started using it for a bit of zing in just about anything. There's an Israeli eggplant salad called (translated) "eggplant in mayonnaise". It makes Americans looking for baba ganouj nuts! There's also an Israeli salad called "eggplant in techina", which is basically baba ganouj, but you can't always tell the difference by looking, especially as there is often technia in the mayo salad as well (which is, by the way, delicious, if one isn't expecting baba ganouj!). "Recipe": Jewish Chopped Chicken Liver--render down some chicken fat with onion wedge. Use a yellow/Spanish onion for the traditional yellowish color. You can put the chicken fat in skins and all and the skins will turn to cracklings (but then you need more fat because they take away some). Let cool so the onion juice will separate below. Put cleaned livers in a small pot with a generous amount of schmaltz (the chicken fat) and some chopped onion and cook. Cook until the livers look good and cooked through. Pour out on a cutting board and chop with your biggest knife, when it's rough chopped add S&P. Add a hard boiled egg either during the chopping process, or chop separately and stir it in at the end. Keep chopping. It should hold together like a paste rather than crumbly (add more schmaltz if necessary), but still have texture. It should be craggy, not be smooth like a dip.