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Reply to "An ode to lard and all the old time cooking habits"
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[quote=Anonymous]OP, I experienced this for just a few years when I stayed with my grandparents in Central Europe as a child. The fresh currants, fresh cream, rows of mysterious canned pickles in the dark cellar, the same perfect butter lettuce day after day, thick poppy seed paste in yeasted dough. I yearn not just for the quality and earthiness but also for the repetition. It was a lexicon of food—each ingredient and dish secure in its place. I’m sure it was drudgery for my grandmother but she also took great pride in cooking, honoring traditions and keeping her home, and she was respected for her efforts. But to the sensitive PP: I also was shocked by the cruelty and glad to return home for that reason alone. Learning the bunnies you played with grew into rabbits who were butchered on your swing set… I’m now a vegetarian, too, despite knowing it would be healthier not to be. And I probably eat fifty types of foods each month. [/quote]
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