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This gave me a good chuckle. Wait long enough, and everything will be healthy again.

I finished one review last night; I need to finish another tonight and I'm done until next week, when I have two more. This is a busy month.

I had some long, well-reasoned, and well-thought-out thoughts regarding religion, God, intelligent design, and just plain intelligence, but I don't remember it all and I don't have time now. If I manage to organize said thoughts into something coherent, I may post it, either here or in religious_left.

Yikes, I got to go.


( 8 comments — Leave a comment )
Aug. 12th, 2005 03:33 pm (UTC)
This gave me a good chuckle. Wait long enough, and everything will be healthy again.

Heh! I think it probably comes down to what each individual person's body can handle... and most of those proclamations imply that everyone is the same, which is just not true.

It did get me thinking though... my dad is currently raising some hogs (as a hobby), and we're slated for half of one, when they're eventually old enough and big enough. We've been trying to decided exactly how we want it prepared, and now I'm thinking I might see if I can get some lard out of it to try. I've never cooked with lard before, but I've got a ton of recipes that call for it (in some of the very old cookbooks in my collection).
Aug. 12th, 2005 11:36 pm (UTC)
We live in a predominently Hispanic neighborhood, so good-quality lard is available at nearly every supermarket in the area; however, the last time I bought some, I forgot about it until it was expired (and while it still looked okay, it was starting to smell a little, and I won't risk it with animal products), so I had to toss it before really getting to try too much.

I keep meaning to do more, though...
Aug. 12th, 2005 06:29 pm (UTC)
Mmmmmmmmmmm! Lard!

So tasty.
Aug. 12th, 2005 11:37 pm (UTC)
Yes, indeed. :) I certainly like it when I bake the cornbread in the bacon fat, yessir!
Aug. 16th, 2005 01:20 am (UTC)

Bacon fat!!!!!!!!!!!!

Aug. 13th, 2005 06:22 am (UTC)
Sometime I'd like to try baking bread and pastry with lard. I could use it as the shortening in my favorie Joy of Cooking pastry recipe (1/3 cup shortening at room temperature combined with 1/3 cup chilled butter, etc.). Lard is supposed to add flakiness.

I also suspect that lard is the secret to excellent tortillas and sopaipillas.
Aug. 13th, 2005 06:19 pm (UTC)
Well, if I get out and about this afternoon (terrible computer problems earlier -- thank goodness I live with a techie), I may pick up some lard and make sopapillas this evening, just to see how it works. I assume it's just exactly like using Crisco (obviously), but I need to get over my very intense cultural prejudice against GASP fat! :)
Aug. 14th, 2005 06:13 am (UTC)
Oh, yeah, that's a cultural prejudice you have, all right...
( 8 comments — Leave a comment )

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