Now You're Cookin'

My hubby and I are trying out a new diet in order to loose some extra pounds before the holidays. I know, the irony of it right? Anyway, we’ve been on it now for about two weeks, and as is typical, he is dropping weight like water through a sieve, while I am plodding along like the tortoise out of the Tortoise and the Hare story. If you’ll remember though, the tortoise finally does win the race. With this diet we don’t count calories, limit our carb intake, and don’t worry about using animal fats to cook with. That part I find very interesting, as my grandmother used lard in most of her cooking. She was a wonderful cook, and the flavor of her fried chicken, gravies, and biscuits is something I have yet to replicate. That probably has to do with the fact that she did use lard. I’ve heard rumors that lard is making a comeback on the professional cooking scene. Grit magazine, based in Topeka, Kansas, has even released a book on lard called “Lard: The Lost Art of Cooking With Your Grandmother’s Secret Ingredient”. Just remember, like anything some lard can also be over processed. If you’re going to try cooking with lard, be sure to read the label, or better yet, get it from a local producer.