theshyone
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Jun 26, 2014 12:50:12 GMT
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Post by theshyone on May 9, 2015 4:13:34 GMT
I've not found that liquid marshmallow stuff in a jar here in Canada.
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Post by mom on May 9, 2015 4:13:55 GMT
Just looked up poutine. Reminds me a lot of chili cheese fries. I will have to try that one day. We had a foreign exchange student from Canada that always made poutine for us. It was soon good.
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Deleted
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Jun 23, 2024 19:07:19 GMT
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Post by Deleted on May 9, 2015 4:18:31 GMT
I have wanted to try poutine for a long time, but haven't been close enough to Canada since first hearing about it ![:(](//storage.proboards.com/5645536/images/mYSUyHtG9Jrcmm_ydVcK.jpg)
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valincal
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Post by valincal on May 9, 2015 6:36:08 GMT
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AllieC
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Post by AllieC on May 9, 2015 8:46:18 GMT
. Are we really the only ones who eat peanut butter? This just can. not. be..... say it isn't so
I haven't read any other posts yet, but this was quite timely as I have just sat down in front of the computer to eat my breakfast: toast with...... peanut butter!!
It's a staple in this house. And every other house of everyone I know!
I see that #3 was white sandwich bread. My toast is white bread.
Red velvet cake - very popular here.
Powdered gelatin - use it all the time
Strawberry & Rhubarb pie - popular here, also apple & rhubarb
Hot dogs - I mean COME ON..... everyone here eats hot dogs
Clearly the person who wrote this list has no clue.
I agree. I am 49 and took a peanut butter on white sandwich bread sandwich to school most days. It was alternated with Vegemite and cheese ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) We love our pumpkin here but always savoury and never sweet. The thought of pumpkin in a can makes me want to heave. Then when I read the Thanksgiving threads with marshmallows on top of pumpkin pie... Ive never seen biscuits and gravy, grits or chicken fried steak here.
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Post by polz on May 9, 2015 9:46:36 GMT
In New Zealand, It's Fejoa season. My DH is from Australia. We had his family visiting and they were not fans of fejoa. I love them.
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Post by gar on May 9, 2015 10:06:39 GMT
In New Zealand, It's Fejoa season. My DH is from Australia. We had his family visiting and they were not fans of fejoa. I love them. What's fejoa?
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BarbaraUK
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Post by BarbaraUK on May 9, 2015 10:42:03 GMT
American biscuits don't have a direct UK equivalent - apart from anything else we don't eat your type of biscuits with meals or gravy as an everyday thing anyway.....it's not a British thing at all. If we left the sugar out of our scones they would then be pretty much like your biscuits - the ingredients are more or less the same. Our dumplings float in liquid too and can be cooked with stews. I have just googled a recipe for dumplings in the US and they look pretty much the same as ours and the ingredients are similar - but we wouldn't add the bit of sugar listed in the US recipe. Every time I've tried a scone, they've been hard and crumbly. Is that normal, or am I getting bad scones?
I've never heard of sugar in dumplings. But I never, ever put sugar in my cornbread either. IME, they used sugar way more up north and in the east than where I grew up (Texas). Our mom, grandma, etc. never put sugar in things like macaroni salad, either, and when I tried those things in other regions, they were ickily sweet. Same with cornbread. Scones should be light, fluffy and a little bit crumbly......and round! ![:smile:](//storage.proboards.com/forum/images/smiley/smiley.png) Pretty much similar to your biscuits but with sugar in the ingredients list.....except if made as savoury scones, like cheese scones, and then no sugar is added to the mix. The scones served in Starbucks are hard and crumbly, pretty much the type you describe, and nothing like the usual British scone......and square! I'm not very keen on those! Maybe that is the usual US version of scones though, quite different to the British version! ![:smile:](//storage.proboards.com/forum/images/smiley/smiley.png)
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BarbaraUK
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Post by BarbaraUK on May 9, 2015 10:48:45 GMT
I've not found that liquid marshmallow stuff in a jar here in Canada. That can be found here in supermarkets in England - at least in my area - located fairly near the huge variety of smooth and crunchy peanut butters. I've never bought the jar marshmallow though!
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RedSquirrelUK
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Post by RedSquirrelUK on May 9, 2015 12:26:29 GMT
I work in a diverse office and Peanut Butter is not common in UK, Russia and Hungary from what I have noticed here anyway. Sorry but I have to challenge that as nonsense, peanut butter is available in every supermarket in the UK and Ireland and is not an 'unusual' food for people to have at all. Agreed. In my local supermarket in the UK I can buy white sliced bread (of course! It's been around all my life), peanut butter (smooth, crunchy, organic, several different makes), jelly (what you call Jell-O), red velvet cake (this is relatively new), pumpkin pie filling (not the pies themselves) and hot dogs. Not the other things, and I've never heard of Frito pies. Those non-cheese things do not sound appetising!
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Deleted
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Post by Deleted on May 9, 2015 13:46:00 GMT
I agree. I am 49 and took a peanut butter on white sandwich bread sandwich to school most days. It was alternated with Vegemite and cheese ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) We love our pumpkin here but always savoury and never sweet. The thought of pumpkin in a can makes me want to heave. Then when I read the Thanksgiving threads with marshmallows on top of pumpkin pie... Ive never seen biscuits and gravy, grits or chicken fried steak here.
What's wrong with pumpkin in a can?? I've never heard of marshmallows on top of pumpkin pie. Some people put them on top of sweet potatoes at Thanksgiving (I personally don't understand why sweet potatoes need more sugar added, and this isn't something we eat or serve).
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Post by greenlegume on May 9, 2015 15:29:25 GMT
Every time I've tried a scone, they've been hard and crumbly. Is that normal, or am I getting bad scones?
I've never heard of sugar in dumplings. But I never, ever put sugar in my cornbread either. IME, they used sugar way more up north and in the east than where I grew up (Texas). Our mom, grandma, etc. never put sugar in things like macaroni salad, either, and when I tried those things in other regions, they were ickily sweet. Same with cornbread. Scones should be light, fluffy and a little bit crumbly......and round! ![:smile:](//storage.proboards.com/forum/images/smiley/smiley.png) Pretty much similar to your biscuits but with sugar in the ingredients list.....except if made as savoury scones, like cheese scones, and then no sugar is added to the mix. The scones served in Starbucks are hard and crumbly, pretty much the type you describe, and nothing like the usual British scone......and square! I'm not very keen on those! Maybe that is the usual US version of scones though, quite different to the British version! ![:smile:](//storage.proboards.com/forum/images/smiley/smiley.png) Thank you, Barbara! I've long had a suspicion that the ones I've tried have been inferiors to true British scones ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) I tried one at Starbucks long ago and it was pretty gross, so never had another one from them. Panera's scones are not much better. It's good to know that the real British ones are indeed better ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) The round tip is handy, too. The only ones I've ever encountered have not been round. From now on, I won't even bother trying them if they're not round.
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katybee
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Post by katybee on May 9, 2015 15:32:22 GMT
My brother's girlfriend is from New Zealand. She happens to be visiting here right now – just got here yesterday. Whenever she comes to visit, she loves to eat Reese's peanut butter cups. She cannot get enough of them! Oh, and Tex-Mex food. She loves anything Tex-Mex!
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oldcrow
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Jun 26, 2014 12:25:29 GMT
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Post by oldcrow on May 9, 2015 15:42:27 GMT
Peanut butter and jelly sandwiches on white bread have been available in my kitchen for at least 30 years. We used to be able to buy peanut butter with Nutella swirled through it but I've nor seen that for a while. Good job too! I could eat a jar a day with a spoon. As others have said, our scones sound like your biscuits. I make savoury scones for a cobbler topping on a spicy stew but don't fancy the idea of your white gravy. We can have cheese scones too for savoury and sweet scones usually have sultanas and sugar in that taste best with jam (jelly) and thick cream. Someone mentioned crumbly scones. They can be a little crumbly but it sounds like those were too dry or stale. We have different types of pudding here. Sweet pudding = dessert or savoury puddings that are usually oatmeal, spices, suet, rusk, some meat and shaped like a sausage. The recipes vary but you can get red pudding, white pudding and my favourite black pudding which gets it's colour from blood in the mix, usually pigs blood. It sounds disgusting but is great as part of a traditional English breakfast - bacon, eggs, black pudding, fried bread, mushrooms and tomatoes. Yum! Please explain fried bread. And how you would eat it. I know it is different than toast.
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oldcrow
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Post by oldcrow on May 9, 2015 15:45:12 GMT
They sell it at my little grocery store. In the same area as the ice cream toppings and cones.
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Post by gar on May 9, 2015 15:50:45 GMT
Peanut butter and jelly sandwiches on white bread have been available in my kitchen for at least 30 years. We used to be able to buy peanut butter with Nutella swirled through it but I've nor seen that for a while. Good job too! I could eat a jar a day with a spoon. As others have said, our scones sound like your biscuits. I make savoury scones for a cobbler topping on a spicy stew but don't fancy the idea of your white gravy. We can have cheese scones too for savoury and sweet scones usually have sultanas and sugar in that taste best with jam (jelly) and thick cream. Someone mentioned crumbly scones. They can be a little crumbly but it sounds like those were too dry or stale. We have different types of pudding here. Sweet pudding = dessert or savoury puddings that are usually oatmeal, spices, suet, rusk, some meat and shaped like a sausage. The recipes vary but you can get red pudding, white pudding and my favourite black pudding which gets it's colour from blood in the mix, usually pigs blood. It sounds disgusting but is great as part of a traditional English breakfast - bacon, eggs, black pudding, fried bread, mushrooms and tomatoes. Yum! Please explain fried bread. And how you would eat it. I know it is different than toast. Fried bread is just bread fried in oil in a skillet/frying pan. You can toast it first and cooking it in lard is probably ideal. Its a traditional component of a Full English Breakfast and obviously very calorific ![:grin:](//storage.proboards.com/5645536/images/TKS2q_7siLiFtq0xPQvx.jpg)
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Post by greenlegume on May 9, 2015 16:12:23 GMT
I haven't read any other posts yet, but this was quite timely as I have just sat down in front of the computer to eat my breakfast: toast with...... peanut butter!!
It's a staple in this house. And every other house of everyone I know!
I see that #3 was white sandwich bread. My toast is white bread.
Red velvet cake - very popular here.
Powdered gelatin - use it all the time
Strawberry & Rhubarb pie - popular here, also apple & rhubarb
Hot dogs - I mean COME ON..... everyone here eats hot dogs
Clearly the person who wrote this list has no clue.
I agree. I am 49 and took a peanut butter on white sandwich bread sandwich to school most days. It was alternated with Vegemite and cheese ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) We love our pumpkin here but always savoury and never sweet. The thought of pumpkin in a can makes me want to heave. Then when I read the Thanksgiving threads with marshmallows on top of pumpkin pie... Ive never seen biscuits and gravy, grits or chicken fried steak here.
Marshmallows on top of pumpkin pie? ![:sick:](//storage.proboards.com/5645536/images/c2qi57qoGpXKdFvBtXdt.jpg) I've never heard of it, but it does sound heave-worthy. I don't get the pumpkin puree in a can hate, but the good small pumpkins are pretty rare in stores in my area, and can be insanely expensive. Plus, I'm too lazy to scoop out, roast and puree pumpkins, when the canned version is so readily available and handy. But hey, I think canned peas and green beans are horrifyingly bad, but plenty of people seem to eat and like them, so different strokes. I have experience with the marshmallows on top of pureed sweet potatoes (grandma used to make them this way at Thanksgiving). I loved them as a kid, but now prefer plain mashed sweet potatoes or the casserole with the brown sugary, pecan crumble stuff on top.
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BarbaraUK
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Post by BarbaraUK on May 9, 2015 16:52:40 GMT
Please explain fried bread. And how you would eat it. I know it is different than toast. Fried bread is just bread fried in oil in a skillet/frying pan. You can toast it first and cooking it in lard is probably ideal. Its a traditional component of a Full English Breakfast and obviously very calorific ![:grin:](//storage.proboards.com/5645536/images/TKS2q_7siLiFtq0xPQvx.jpg) Well, the things you learn on here! ![:grin:](//storage.proboards.com/5645536/images/TKS2q_7siLiFtq0xPQvx.jpg) I didn't know, and have never heard, that fried bread can be toasted first....and I'm a Brit too! Have got to try that - I love fried bread every so often with a full breakfast, even with the calories!! ![:))](//storage.proboards.com/forum/images/smiley/cheesy.png)
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AmeliaBloomer
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Post by AmeliaBloomer on May 9, 2015 16:53:55 GMT
I read once that the only uniquely American contribution to cuisine is vegetables in desserts, e.g. pumpkin pie, rhubarb cake, carrot cake. (I'm not sure about breads, like cornbread or zucchini bread.) Other "soul food" staples, often thought to be American, were heavily influenced by food from slaves' countries of origin, but the vegetable-pastry thing started in the American South.
I'm not sure if it's true or not, but it's a factoid I trot out all the time. If you disabuse me if it, I will be bereft. It's come in handy during small talk!
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Post by gillyp on May 9, 2015 16:55:59 GMT
Peanut butter and jelly sandwiches on white bread have been available in my kitchen for at least 30 years. We used to be able to buy peanut butter with Nutella swirled through it but I've nor seen that for a while. Good job too! I could eat a jar a day with a spoon. As others have said, our scones sound like your biscuits. I make savoury scones for a cobbler topping on a spicy stew but don't fancy the idea of your white gravy. We can have cheese scones too for savoury and sweet scones usually have sultanas and sugar in that taste best with jam (jelly) and thick cream. Someone mentioned crumbly scones. They can be a little crumbly but it sounds like those were too dry or stale. We have different types of pudding here. Sweet pudding = dessert or savoury puddings that are usually oatmeal, spices, suet, rusk, some meat and shaped like a sausage. The recipes vary but you can get red pudding, white pudding and my favourite black pudding which gets it's colour from blood in the mix, usually pigs blood. It sounds disgusting but is great as part of a traditional English breakfast - bacon, eggs, black pudding, fried bread, mushrooms and tomatoes. Yum! Please explain fried bread. And how you would eat it. I know it is different than toast. As gar says, it's bread fried in a skillet in a small amount of lard. I've never toasted mine first, just put white bread into the melted lard and press it down a bit with a spatula while one side gets all golden brown then flip it over and do the same to the other side. Totally delicious with a fried egg on top and I probably only eat it about twice a year!
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Post by greenlegume on May 9, 2015 17:01:44 GMT
I read once that the only uniquely American contribution to cuisine is vegetables in desserts, e.g. pumpkin pie, rhubarb cake, carrot cake. (I'm not sure about breads, like cornbread or zucchini bread.) Other "soul food" staples, often thought to be American, were heavily influenced by food from slaves' countries of origin, but the vegetable-pastry thing started in the American South. I'm not sure if it's true or not, but it's a factoid I trot out all the time. If you disabuse me if it, I will be a bereft. It's come in handy during small talk! Not sure of a reliable way to confirm or refute, but even if the factoid is true, I think pumpkin pie and carrot cake are pretty satisfactory, dare I even say epic?!, as far as uniquely American inventions go. ![:thumbup:](//storage.proboards.com/5645536/images/MSZirfLXsDTg15EDMD9C.jpg)
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theshyone
Pearl Clutcher
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Jun 26, 2014 12:50:12 GMT
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Post by theshyone on May 9, 2015 17:09:31 GMT
Maybe I can find it now I know what it looks like. I don't even remember what recipe wanted it. ![???](//storage.proboards.com/forum/images/smiley/huh.png) ?
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Post by greenlegume on May 9, 2015 17:11:47 GMT
I've never seen liquid marshmallow. Marshmallow fluff is sticky, sticky goo. Pretty much the result you get when melting marshmallows for Rice Krispie treats-maybe a bit thicker, actually.
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LeaP
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Jun 26, 2014 23:17:22 GMT
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Post by LeaP on May 9, 2015 17:43:05 GMT
In New Zealand, It's Fejoa season. My DH is from Australia. We had his family visiting and they were not fans of fejoa. I love them. What's fejoa? It's a delicious little fruit. They call it pineapple guava in Los Angeles.
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Post by myshelly on May 9, 2015 17:47:24 GMT
I haven't read any other posts yet, but this was quite timely as I have just sat down in front of the computer to eat my breakfast: toast with...... peanut butter!!
It's a staple in this house. And every other house of everyone I know!
I see that #3 was white sandwich bread. My toast is white bread.
Red velvet cake - very popular here.
Powdered gelatin - use it all the time
Strawberry & Rhubarb pie - popular here, also apple & rhubarb
Hot dogs - I mean COME ON..... everyone here eats hot dogs
Clearly the person who wrote this list has no clue.
I agree. I am 49 and took a peanut butter on white sandwich bread sandwich to school most days. It was alternated with Vegemite and cheese ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg) We love our pumpkin here but always savoury and never sweet. The thought of pumpkin in a can makes me want to heave. Then when I read the Thanksgiving threads with marshmallows on top of pumpkin pie... Ive never seen biscuits and gravy, grits or chicken fried steak here.
You've got it a little mixed up. At American Thanksgiving it's marshmallows baked on top of sweet potatoes. This is served as a side dish with the main meal. Pumpkin pie is a traditional Thanksgiving dessert. It might have nothing on top or it might have whipped cream on top.
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valincal
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Post by valincal on May 9, 2015 18:20:39 GMT
Maybe I can find it now I know what it looks like. I don't even remember what recipe wanted it. ![???](//storage.proboards.com/forum/images/smiley/huh.png) ? I think there was a recipe for fudge that had Marshmallow Fluff as an ingredient?
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Post by gypsymama on May 9, 2015 19:00:14 GMT
kraft fantasy fudge has marshmallow cream/fluff in it. the part of upstate ny i lived in served pb/fluff sandwiches in the cafeteria.
fried bread in every part of the US i've been to is more like dough that's deep fried aka elephant ears (i think a canadian friend said she called them beaver tails)
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Deleted
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Jun 23, 2024 19:07:19 GMT
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Post by Deleted on May 9, 2015 19:07:23 GMT
kraft fantasy fudge has marshmallow cream/fluff in it. the part of upstate ny i lived in served pb/fluff sandwiches in the cafeteria. Fluffernutter sandwiches! Loved those when I was a child. ![:)](//storage.proboards.com/5645536/images/MNrJDkDuSwqIMVw33MdD.jpg)
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theshyone
Pearl Clutcher
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Jun 26, 2014 12:50:12 GMT
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Post by theshyone on May 9, 2015 19:11:56 GMT
Maybe I can find it now I know what it looks like. I don't even remember what recipe wanted it. ![???](//storage.proboards.com/forum/images/smiley/huh.png) ? I think there was a recipe for fudge that had Marshmallow Fluff as an ingredient? That sounds likely, I love fudge
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caro
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Jun 26, 2014 14:10:36 GMT
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Post by caro on May 9, 2015 20:10:50 GMT
I grew up with peanut butter on my breakfast toast. My mother had never heard of it, she lived in Albuquerque, NM until she was 18. Met my born and raised Atlanta dad and he ate it everyday. So we all did. In fact I had peanut butter on my toast this morning!
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