We had a couple days off from school this past week due to weather, so I ice skated my way to some antique stores. I always try to have a game plan before entering these fun-filled edifices. If not, I’ll wander aimlessly and you’ll find me in the corner many days later overdosing on other people’s memories. It’s not good.
One of the items on my list was a crock. My co-worker gave me a recipe for biscuits and gravy, but she suggested I use leftover bacon grease.
You see, it’s these little things that I just never think of. This is just one more way to extend the food I eat. Another similar idea is the sourdough starter for bread. I’ll be trying that someday soon once I get some courage. I don’t know why it intimidates me so. But absolutely no yeast needed. Kneaded is needed. But not yeast, and the starter just grows and grows and grows. A new deliciously informative blog I found has already helped at least prepare my mind for this feat. Here’s her post on sourdough.
So, anyway, I found two crocks and immediately strained the grease into one of them through a cheesecloth.
And there she be. I know, I know.. you’re wondering why I just don’t wash my hair for a day and use that grease. That wouldn’t taste good on biscuits, silly.
My other crock I used on the side of the stove, where I store utensils and other frequently used ingredients. Remember, we live in a teeny apartment, so any space is crucial. Above is how it was before…
And here’s the after. The new crock just freed up an entire drawer in the kitchen. Sweet!
Oh, and guess what else I bought? A pressure cooker/canner. A co-worker owns 100 acres and has offered to set up a garden this summer.
I. AM. STOKED.