I could

Go online. Research, explore, compare, agonize over what is, the origins of, and the absolutely BEST way to make it. But NO. (The internet is full of opinions, and like assholes and elbows, I could without your version, thanks anyways…)

The Joy of Cooking will not simply suffice. I’ll take it for what it is. A book. A classic. It has some history, and one recipe. In fact, it includes a couple of my favorite things, a double boiler, sharp cheese, beer.

Welsh Rarebit for dinner on sourdough toast with salad (including home fermented vegetables of course!)

I’m also rendering my own tallow, HA!!!