Quick & worth it

Thawed hot sausage in cold water. Little coconut fat in a skillet, salt, sliced onion circles, scattered flour, Dijon dollops, browned before turning. Move over for 2 speckled eggs from a. st Mary's grad, added 2 small parties. 

Plated it,  Oh my God, perfect onions dividing the eggs and sausage.

Two larger fee thin patties in left over pan. Quick, but I still finished my plate first.

 Hot breakfast sausage served on a big bed of leftover raw spinach, goat cheese and cranberry salad. That was right - but sharp Wisconsin cheddar woulda been bedda.

Glass of cold water and I'm set.

Snow white healthy lard

1st attempt. Healthy pastry and cooking lard. There is no strong taste. Good fat type ratios like Salmon.

Grind or chop very small, the Leaf Lard (from near the kidneys). Thaw, follow with low heat (simplify with a crock pot.) You need real pastured, foraging, heritage hogs.  Think of the difference between ghee and stick butter.

European friends confirm - it's the right kind of fat.

It's the way we used to cook, before factory pork, additives and hydrogenating.

10 little puppies

They are a sweet pile of fluff. Sometimes 2 piles. And they whine and mini "ruff" when they want momma. Bianca has been great, up most of the night keeping away monsters, and feeding pups...

She's still a wary judge of strangers and patient with our other dogs.