Rendering lard & Zucchini Galette

Zucchini Galette

I saw this recipe over at Smitten Kitchen a few weeks ago and have been waiting for a nice, cool day to try it.
Yesterday, Labor Day, was that fateful day.
I will never look at the lowly zucchini in the same way again.
This went beyond all my expectations and was simply:

DELICIOUS.
Really.
Truly.
Amazingly delicious.

Teriyaki grilled chicken thighs, coleslaw/apple salad, and THE zucchini galette

Just look at the colors on that plate!
Everything tasted as good as it looks.
I want to re-create this again today!
And maybe, tomorrow?

Rendering lard

I bought about 3# of leaf lard Saturday at the Fulton Farmers Market, knowing that I would have some time over the weekend to render it.
Takes a mighty long while to render 3# on a low flame.
Hours.

As the lard was melting, I ladled it out through a sieve lined with a coffee filter.

Goodbye Crisco....Hello lard!

Poured it into pint containers and refrigerated.

I will freeze 2 of the containers (good for at least a year)
and refrigerate the other.

I don't use a whole heck of a lot of "lard", but I would rather use the real deal when I DO use it, than the nasty shortening that is sitting (WAS sitting!) at the way back of my cupboard.

And I've heard tell that french fries are THE best when cooked in lard.
And biscuits, too!
And...pie crusts!

So...tho I RARELY make any of the above, I'll be ready if and when I do!

Keep in touch, eh?

xoxo,
Cindy