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Like our cypress tree, a head of butter lettuce has a life, a fact driven home to me whenever I buy one of those fancy organic versions sold alive, roots still attached.
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Make no mistake, there are dishes of remarkable deliciousness here: skewered, barbecued freshwater prawns (intoned conspiratorially: "Chef suggests you suck the heads") with an emulsion of butter, garlic and parsley that whinges for some softer bread to soak it up.
The pictures show a handsome 23-year-old winning at rugby; promoting Kerrygold, a national brand of butter, when he headed Ireland's dairy board; and in his official curriculum vitae, being knighted in 2001 by Queen Elizabeth for advancing peace in Northern Ireland.
For example, trade a dozen eggs for a head of collards or trade a bushel of butter beans for a bushel of corn.
She tweeted this week about watching an episode of "Full House," the one in which D.J. buttered the head of the child she was babysitting.
"It's rich beefiness, it's meats, it's the velvety sensation of butter and cream," Marc Meltonville, the co-head of the Historic Kitchens team at Historic Royal Palaces, told me.
In the past, she has used everything from trees, fish parts, animal heads, chicken skins, pig and cow stomachs, watercress, and one ton of butter.
Loads of butter.
"A lot of butter.
2. Butter a gratin dish with 1 tablespoon of butter.
"And another stick of butter".
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com