Sunday, March 11, 2012


You can freeze buttermilk?  YES.  Another tip: to save bacon fat, strain any sediment and refrigerate for up to 6 months.  Use in place of butter or oil in anything.  (Make the Most of Your Groceries, Everyday Food, March 2012) 

... armed with this tidbit, I purchased a little Mason jar of fat from Restaurant Gwendolyn's stand at the farmers' market this Sunday, which the seller/butcher/chef told me was not just rendered bacon fat but fat of  'the whole pig'.  Sounds very Upton Sinclair, but in a good way.  WELCOME TO THE JUNGLE.

When using just the white or just the yolk, I throw away the other component.  NO MORE.  Leftover egg whites can be refrigerated for 3 days or frozen for up to 2 months.  If not using yolks, cover with plastic wrap to prevent a skin from forming and refrigerate for up to 2 days.  (The Fearless Baker, page 15)
This gorgeous essay.  READ IT.

This ATK recipe for lightened-up carrot cake calls for 1 jar of carrot baby food (DUBIOUS) and 1 cup of marshmallow creme (BACK ON BOARD).

Bless Her Heart blog I read very few blogs (AT ALL) and most are written by people I know. This Austin blog is just lovely - her photography is gorgeous and the author is just so likable. (I understand a personal blog can serve all sorts of purposes- humor, diary, catharsis, cooking, kvetching and on and on) Ms. Blessherheart puts good energy out into the world. Isn't that the highest calling?

BRANCHING OUT... Today's Letters for a glimpse of a pretty cute couple being adorable.  Maybe too saccharine for daily perusal; save for rescue in straits of emotional hypoglycemia.

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