our kitchen thrift has hit a new level – we’ve started straining and saving our bacon fat. if i’m honest, though, thrift has little to do with it. who doesn’t want more bacon in their life? if we think a dish could possibly be made better with a little bit of bacon flavor, in it goes. but there is also a downside to this. cooking scrambled eggs in bacon fat will lead everyone else in the house to believe that there is actually bacon to be had. this is not usually the case, and trying to explain to the boys that it really is alright and to think of their eggs as having a bacon essence doesn’t really cut it.
you really should try it. it’s cheap and thrifty and tasty and easy.
and if there just isn’t enough fat in your life, make some panna cotta. it’s proven to be quite the thrifty dessert. when i first started making it a few years ago i stuck pretty closely to this recipe but now i realize it’s the best way i know of to use up all the random dairy in your fridge (but shame on you if you try substituting anything with less fat than whole milk). for the smallest of seconds i contemplated what bacon panna cotta would taste like but then figured that would be ridiculous and stuck with basil.