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.
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.
If you need help deciding how to do your henna for whatever colours/shades you're looking at, the first resource you need to check out is the link for henna4hair listed above. It's an EXCELLENT site with a LOT of useful information, including a ton of recipes contributed by everyday henna users and before/after pics.
Personally, I've been using henna brought from Dubai by my sister in law for the last bunch of years when I lived in Sri Lanka. Now that I'm in Auckland, I'll be using whatever the Indian shops have - I've already checked 'em out, and they carry pure henna, so it's no problem.
ETA: Yeah, I should be more specific. There are limitations. Meat, for example, can still breed worms after it's taken out of the freezer. Bacteria survives freezing. Molds can survive freezing. It's not a foolproof way of killing absolutely everything bad. But yes, it can help with a lot of things.
Yeah, worms in flour are nasty. Had to throw a bag out once it was so bad.
Since you mention you don't have room in your freezer for the whole lot, can you put portions into a zip lock bag, freeze for three days or so, then store it in an airtight container? Freezing the flour for a few days is supposed to kill any eggs or insects that are already there, thus preventing an outbreak.
I did that, a few months ago. Poor girl! I know that I had to take a course of antibiotics to prevent infection and had an xray done to make sure it didn't break the tip of my fingerbone (I don't know what it's actually called) off.
Huh. Getting an xray or taking antibiotics hadn't even occured to me. I didn't even see a doc about it. Ran the finger under water to make sure the blood drained out, wiped with clean cloth, then applied a bandaid.