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IF I am going out to eat, I will go to the restaurant of my choice & purchase what I want.

IF I am running a restaurant that I capitalized with my own money, I will serve items that my customers wish to purchase.

If I serve something the public does not like or want, I will go broke.

It is NONE of FAT BUTT Michelle NObama’s business what I eat nor where nor when.
I will make it at home if I cannot find it in a restaurant & that will put more & more people out of work.

I have plenty of recipes which call for BUTTER. NOTHING else works. Margarine-oil-whatever. Just doesn’t work.

Try making Toll House cookies without butter. TASTE awful.

Most of my best recipes which I like to prepare & which get the biggest raves are ones with Butter—whipping cream—pudding—whatever. REAL RED MEAT, ALSO!!!

I am sick of the nanny attitude Michelle thinks she can impose on me or anyone.
This is the same woman who wrote her college thesis about HOW MUCH SHE HATED AMERICA.
We cannot forget that.

WHen Michelle can bake cookies off the cuff as well as Julia Child, then I'll consider her culinary advise.

Original recipe found in From Julia Child’s Kitchen by Julia Child. 2 large eggs, beaten

2/3 cup sugar

1 cup unbleached, all-purpose flour

4 ounces unsalted butter and 1 1/2 tablespoons for buttering the molds (total of 5 1/4 ounces)

1 tablespoon flour

1/2 teaspoon pure vanilla extract

Grated lemon zest from 1/2 lemon

3 drops of lemon juice (or 2 of lemon and 2 of bergamot)

2 large Madeleine pans

Per original recipe, all ingredients should be brought to room temperature before mixing so that the melted butter does not congeal in the batter before the ingredients have blended together.

Combine flour and sugar in a mixing bowl and add three quarters of the eggs. Beat vigorously with a wooden spoon to blend into a heavy cream – if very stiff, add a little bit of the remaining egg, one droplet at a time. Set aside for 10 minutes. Meanwhile, bring all of the butter to a boil until it begins to brown very lightly. Combine 1 1/2 tablespoons of the butter and tablespoon of flour in a small bowl and set aside.

Stir the rest of the butter over cold water until cool but still liquid. Beat the remaining bit of egg into the batter, and stir in the cool butter. Stir in the in salt, vanilla, grated lemon zest, lemon juice (and bergamot if using). Cover the batter, and set aside for at least one hour. Meanwhile, paint the Madeleine cups with a light coating of the browned butter and flour mixture, wiping up any pools that form in the bottom. Set aside or refrigerate if the kitchen is warm. Preheat the oven to 375°. Using a spoon and rubber spatula, drop a rounded tablespoonful of batter into each Madeleine cup. Do not spread the batter to fill the mold. Repeat with remaining batter and mold. Set pans on the middle rack and bake for about 15 minutes. The batter will spread on its own to fill the cups and a hump will gradually form in the middle. Unmold onto a rack, humped side up. Serve as is, or sprinkle tops with a dusting of confectioner’s sugar.* Makes 2 dozen Madeleines. Notes: When cool, they can also be wrapped and frozen for later.

Most of my best recipes which I like to prepare & which get the biggest raves are ones with Butter

My unsolicited $0.02? If you want butter, eat it. Stressing over butter vs (margarine / fake spread / etc) is worse for you than the butter was to start with.

Now, putting a whole stick of it on (for instance) your popcorn, with a shaker full of salt.... well, that might be a little out of bounds. But in moderation? Geez, just eat what you like!