Fat is Back!

http://www.independent.co.uk/life-style/food-and-drink/features/fat-is-back-rediscover-the-delights-of-lard-dripping-and-suet-1642912.html

having trouble finding lard for the Carnitas being attempted tomorrow, and while searching for a place to get in in NYC, came across this lovely article.

-R

Spring Asparagus

Early spring is the best time to celebrate the lovely vegetable known as asparagus! Swiss people get very excited and you should too.

I just sauteed some asparagus and threw in a few more veggies.

Start with some oil in the pan, add sliced onions and chopped garlic and cook until slightly browned, sprinkle in some herbs like rosemary or thyme...salt and pepper of course

Add a bunch of asparagus cut in 1 inch pieces, cook until tender and exceptionally green. Tear up a few sun-dried tomatoes to add texture.

If you want a bit more flavor, make a sauce with dijon mustard. Start with about 1/4 cup of mustard, stir in a couple tablespoons of vinegar, tablespoon of honey, and spices of your choice.

Celebrate asparagus!

-S

Poached Eggs

Two perfectly poached eggs on 7 grain sourdough toast with Kerrygold Pure Irish butter :) Be sure to use a shallow pan and put a little vinegar in the water. A couple tomato slices and fresh parlsey would have made this complete!

-R