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Local Milk Blog - The Art of Slow Living | Travel Tips | Seasonal Recipes | Food Photography
A southern riff on a Sicilian classic, these crispy, creamy rice balls are an addictive crowd pleaser and child approved. This recipe makes enough risotto to serve 4-6 people. I recommend cooking it for dinner and then using the leftovers for arancini the next day as the risotto is way too good to just be made for arancini (though of course you can!) If you’ll be serving 4-6 you can double the batch to have plenty of leftovers. I like to make as many as I can and freeze them to keep on hand…
Lard Focaccia Recipe
Why would you want to make lard focaccia? If you want your focaccia to taste like lard, of course. As an added bonus, as the focaccia bakes your entire house will smell like lard, though you can also use duck fat or mix in a little bacon fat if you'd prefer something with a smoky flavor.
How to Make Lard & Tallow
Turning solid animal fat into liquid oil is EASY! Melting animal fat is called rendering. The techniques I’ll show you can be used with pigs (lard), cows (suet/tallow), bear, sheep, goat, goo…
Art Made of Fat: Boneless Sculpture in a Boney World
JF Ptak Science Books Post 100 [See also my latest post on fat: Fat Redux, 1920's Fat Quack Cures]. In the world of found-book-objects, few I think are as deeply removed and as deeply obscure as the work by Otto...