In the Kitchen Cookbook

You know by now that I am an animal fat advocate. This disclosure explains a lot of my other predilections, such as my abhorrence of the ubiquitous boneless, skinless chicken breast. At least leave the skin on, folks. There is a lot of value being thrown away when you skin it.

There are only three categories of food - carbohydrates, proteins and fats. You cannot be healthy if you eliminate any one of those.  So don’t overwhelm your system with animal fats - or protein or carbs. Just make sure you get some good fat regularly. Here are some of the many reasons why. Vitamins A, D, E and K are all fat-soluble vitamins, meaning that they are transported into your system by fats. Here I refer to animal fat - especially if it is good fat, naturally grown. And the lack of animal fat in their diet is why the vegetarian and especially the vegan has to take vitamin supplements. These well-intentioned but poorly-informed people resort to the chemical factories to replace a natural diet. How does that make sense?

I am busily writing a simple cookbook that will give our newbies to the world of cooking some basic guidance for cooking all of our meats. The first, and very incomplete, edition is in your cooler this month. You will receive updated versions as the work continues. So “in the kitchen” will become the nutritional and culture-of-food segment, with the exotic recipe occasionally thrown in. The cookbook will replace the simple recipes.

Hope you like it.