Question! For the healthy-eaters, the budget-conscious, and the cooks in my readership:
Is there any reason I wouldn't always substitute ground chicken or turkey, for ground beef? Is there some reason 90%-lean ground beef is over $3 per pound, when the ground poultry is sometimes $1 per pound?
I am totally serious. Is chicken fat more onerous than beef-fat? Is it a cholesterol thing? I have no idea. Help!
Question Part 2, completely unrelated:
Lucy woke up soaking wet from her nap today. Tinkel? No. But her hair and clothes were soaked through... did she just have a sweaty dream, or something?