Lately, my favorite lunch has been a grilled cheese sandwich! You can dress it up and you can dress it down, but for God’s sake - do not forget the lard under any circumstances!
Step One: Heat your cast-iron skillet.
Step Two: Attention! Listen up – this is the most important part! Put a spoonful of the rendered lard into a medium heat skillet. Even better use the bacon dripping you have saved from your bacon. Even better add some Cottonwood Farm bacon to put on your sandwich and let the bread toast in the rendered lard. If the lard starts to smoke, the skillet is too hot.
Step Three: Put your first piece of bread down. Make sure you hear that sizzle. Have your cheese pre-grated (I’ve been using hoop cheese lately). Go ahead and put your cheese on the bread so it'll start melting.
Step Four: Put your other piece of bread down covering the cheese and flip the sandwich over! Make sure not to burn it. I love adding some fresh lettuce and tomato if they are in season too.
It's crispy and gooey! Oh, and so yummy!
Lard is a traditional fat. Crisco & margarine are man made substances full of chemicals I can't begin to pronounce and plenty of preservatives. The lard you fu=ind in your average grocery store isn't much better because often they add BHT to extend the shelf life.
The word "LARD" summons horror and shock at the idea of using it as an oil for our food now days! Folks, lard is a healthy, natural fat. Pastured lard can be a wonderful source of vitamin D because the pigs have had plenty of time in the fresh air and sunshine.
Lard is rendered fat from pork and is mostly monounsaturated. It had been a traditional oil of choice until the vegetable oil industry took over.
The truth is that eating fat does not make you fat. In fact, you don’t even have to feel guilty when you eat fat because fat is essential to our health.
The human brain is over 65 percent fat
our hormones are made from fat
outer layer of every single cell in the body is made of fat
Fat keeps our skin healthy, enhances our immune system, stabilizes our blood sugar and prevents diabetes. Good fats benefit our heart, normalize our blood fats and cholesterol, and even prevent cancer!
Don’t be afraid to play around with lard in your kitchen. It will add lots of flavor to your food!
Food is not what it says it is anymore. Unless we know our farmer and our food source, how can we really know what we are eating? What better food group to get to know exactly how it was made and where it came from than BUTTER?!
Check out our 6 steps to making your own and tools you can use to do it.
Making the leap to go RAW is a BIG decision not to be taken lightly. Lactose intolerance, allergies, & eczema are just a few health reasons people come to us for REAL milk.
The reason that resonates with me the most though is the ethics of knowing my milk came from a cow that has been treated with respect and encouraged to live as she would in nature.
The problem with making yogurt is that most of the recipes I come across require getting the milk up to a temperature that will basically pasteurize it in order for the cultures to work their magic. I have found the ONE my heart desires. It lets you retain the raw goodness of your milk while also setting up to form a thick yogurt.