Simply Amazing Brussels Sprout for Thanksgiving [recipe]

I absolutely LOVE my grandmother’s stuffing and when I first made it for my husband when we were dating I realized, it tastes pretty good, but I had much more fun buying the ingredients and making it than just sitting down to eat the dish.  I had to work hard to buy the exact kinds of ingredients, as directed by my aunt and mother.  I had a smile on my face talking to each of them listening to how they remember making the stuffing and how they would assign tasks to me and my sister, my cousins, and uncles too!  When the final steps came and I was tossing it altogether, before I baked it, I was so happy it looked just right, but even happier that I had followed the food back through the stories, and through the traditions, and even back to the source.  My aunt’s handwriting of the ingredients and meticulous steps are permanently stained and next to my new recipes in my cookbook.

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Lard, the misunderstood fat (and how to render your own lard)

Oh great, another article about how lard is healthy.  I bet you think I’m about to make an effort to convince you that lard should replace all the butter, shortening and olive oil in your pantry.  Yeesh, no way.  Or maybe you’re thinking, here we go, a pseudo-scientific health article comparing different levels of chemicals that make up the various fats available and somehow prove that when you look at lard a certain way, it’s a bona fide superfood.  Nah, too over my head.  Lard is good for three reasons if you ask me: it’s naturally part of our evolved diets as omnivorous humans, it performs amazingly for baking and frying, and it can easily be obtained and rendered from local sources (perhaps most important of all!).  Leave the fake science for the wannabe nerds that think turkey puts them to sleep!

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