I shall always remember last Tuesday, because it is the day that I bagged two new lard sources. One was at the Mexican market. I wrote about it yesterday. The other came to me through a hot tip from my dear sister, Beverly, in Birmingham. She is the sister I had the childhood lard experience with that I wrote about here.Beverly actually found gourmet lard. It is called Mangalitsa lard, and I succumbed to this politically incorrect temptation and ordered a four pound bucket. Yes, indeed. It will arrive frozen next week, at which time Emma and I will indulge in a frenzy of apple pie baking, perfecting at last our lattice technique.
Artwork: From the chefshop.com Mangalitsa lard page.
2 comments:
How wonderful to have a lard fairy, which, by the way, came to see me just now. I've ordered a bucket as well and am looking forward to a pot of amazing pintos, with cornbread on the side.
Dear Miss B,
Ooooh, yummy! You should come on over to my house, honeychile, and I'll spread your cornbread with some Bo-dacious butter. I'm fixing to mold it right now.
Lardfully yours,
Miss Wen
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