I freeze butter all the time, too. No problem.

What you *could* do is find a bra that has cups that fit you perfectly, even though the bad will be too large, and disassemble that for your cups pattern. Then use your existing bra with the band that fits perfectly, disassemble, and use the perfectly fitting parts as templates for a bra pattern.

If you have an existing bra that fits, take it apart and make a pattern. Barring that, you need a pattern with a 34 band and the equivalent cup size belonging to a 34k.

What you need to understand is that the cup size for a 34k is the same cup size as a 36j which equals the cup size of a 38i (are "i"s used where you are?), which is the same cup size as a 40h, which is the same as a 42g = 44f = 44e = 46d = 48c = 50b

With the caveat that I don't know exactly how the bra size works where you are, as in whether a ddd=f or the bra size progression goes d dd ddd e f g - that'll make a difference - but this gives you the general idea.

So if you have a pattern for a bra cup for a 48C, you can cobble it together with a 34 band size and make necessary adjustments.

There are also links upstream on resources that teach you how to make your own bra pattern.

Read the thread. There's lots of info on where to obtain patterns and how to make them in the thread.

If you have specific recipes that aren't covered by the above suggestions, I'd suggest you post them here so we can help you brainstorm.

If it's dried coconut, such as for cakes or cookies, it can usually be easily substituted with any kind of chopped or sliced nut.

If it's coconut milk, it can frequently be replaced with cow or goat milk, or almond or soy or rice milk.

Coconut oil, just replace with another kind of oil.

I don't know that my brand will help you since I don't know where you are and if they're available there - odds are, they aren't.

Personally, I've never come across a bad tasting butter in Canada, Sri Lanka, or New Zealand, regardless of brand or how cheap or expensive it was. But when I lived in Canada and occasionally bought butter in the US, I didn't like that butter. It was somehow wrong, although I don't remember how or why. I also don't know what brand it was - it was far too long ago.

If there are variances in the quality of butter you have access to, buy one that tastes good as is. Use that.

I cook the broccoli leaves all the time, usually with the broccoli flowerettes and stems, but if you wanted to do it separately, you can cook it the same way you would cook other leafy vegetables. I don't have any recipes exactly... I do tend to chop the leaves fairly finely - they cook faster. I usually add some garlic, onion, salt, and pepper, and butter or ghee to my broccoli, so I'd be inclined to do it the same way. The other recipes I can think of would end up making it very much into a Sri Lankan mallung...

Yep, most margarines are partly water, up to 50% - it's used as calorie-reduction. If you're using margarine, not butter, that can be hugely contributing to your problems. Personally, I use butter only - it tastes great, far far better than margarine could ever hope to taste.

My buttercream icing consists of

115 grams (1/2 cup) butter, softened
350 grams (2 2/3 cups) confectioners’ sugar, sifted
7.5 grams (1 1/2 teaspoons) vanilla
50 grams (1/2) cup unsweetened cocoa powder, sifted (for medium)

with the addition of a teaspoon or two of cream if necessary. I provided my quantities since you didn't say how much of what you're using in your icing, infinitelyjen.

As starwatcher said, as long as the jars sealed properly and you ran them through the water bath the right amount of time, the pickles are fine. Floatie pickles are fine. Don't bother throwing out the floatie pickle - send it to me.

Honestly? I'd keep making things he doesn't like that I do. That's what I do with my somewhat picky husband. He'll usually try everything at least once, and sometimes he surprises himself by liking something he thought he didn't like, so there's sometimes a win in there. But when he doesn't, he'll eat what I've made for him and I'll eat what I've made for me.

Edited to add:

Sometimes, it isn't that he doesn't like something. It's that he doesn't like how he's had it before. But if I prepare it in a new way, he'll try it, and sometimes he'll like it.

Like pumpkin. The husband doesn't like pumpkin. But he loves cumin & pepper pumpkin soup. He thought he hated cream cheese icing, but he loves it the way I make it. He hates eggplant, but likes it a certain Middle Eastern way. Sometimes, it's about making it in a new-for-him way and getting him to try it.