Spoils of Christmas

One of the best things about Christmas is the leftover fat. Others may be thrilled with the latest gadget they received, but I happy knowing there is fat in my refrigerator. As delicious as our Christmas goose was, it is already slipping into my memory. However, I have its fat to cook with in the new year - pure white fat tipped off after the initial roasting, and creamy, beige fat poured off before making the gravy, both will be excellent for frying potatoes.

The golden yellow fat in foreground is from my foie gras terrine and it will be part of the bread crumb topping on my New Year's Eve cassoulet. 

Wishing everyone a year full of good tasty animal fat.

Other books

Les Éditions de l'Épure specialize in small format books. They have produced over 250 titles that range from Apricots to Sardines by way of Camembert and Pot-au-feu leftovers. These books are all beautifully crafted, with specially chosen papers, textured covers with French flaps and hand stitched with linen thread. And, in very French style, their pages must be cut before you can read them.

What have I been doing?

Sorry about the lack of posting for more than a month, but I've been promoting Odd Bits, in Toronto,
Montreal and out west in Victoria, Vancouver and San Francisco.
Now that I'm back in Toronto I am going to add some quick posts with links interviews and reviews of the book. Click here to listen to my interview with the charming Jian Ghomeshi. It is always interesting to discuss my book with people who don't eat meat!