One of my favorite cooking fats to use is bacon fat. Now, I am not obsessed with bacon, nor do I eat it ALL the time like some Paleo lovers. But I do save the bacon fat in a mug and store it in the fridge. You know, just like great grandma used to do. It can add a ton of flavor to make even the pickiest of eaters enjoy their vegetables! And before you go ballistic on me about saturated fat content, you better do your research first! Let’s try and debunk that myth, shall we?
While I love Brussels Sprouts, they don’t always —>
I bought a ton of veggies the other day. Typically I walk to a local vendor near my house here in Italy. But I went to the military base the other day, so I popped in to the American grocery store, which I am thankful for, however I don’t buy vegetables there normally. They ship vegetables from all over the world, when they could simply just get them in Italy! So instead, you get vegetables that aren’t fresh. In fact, often they go bad within a day or two and you’ve paid twice the price! That point being made, I knew I needed to use them up quickly —>
This recipe is my new jam! Not a fan of cabbage? Don’t know what to do with cabbage? Try this recipe! It’s sweet and savory and it is so easy to make, especially after a long day. It also keeps well for meal prep. My husband loves sauerkraut. I mean LOVES it. I have discovered I like it as well after devouring it each time we visit Germany. The problem is I haven’t been able to recreate that perfect German sauerkraut. So until I find the perfect way to make it, this is a close substitute. We have been eating this every day lately. Give it a try! —>