When I was a kid, there was always a can for drippings. My mom was born in the height of the Depression, and when she raised us she wasted very little. So now, I always have a jar of drippings in the fridge. Every time I fry bacon or brown meat, I pour the extra fat into a jar. For one thing, I don't want to clog my drain. More importantly, though, is that a spoonful of drippings makes for great sauteed greens, onions, or whatever else I might be cooking. If I'm making biscuits or a savory pie, I like to add a tablespoon or two of drippings to the dough. My friends now swear by the duck fat I use when making a pie crust for blueberry pie. I also cook with butter, lard, walnut oil, olive oil, grapeseed oil, and vegetable oil.
I like having an array of fats in my fridge. Bacon drippings are great, but when I make green beans I need duck fat. Butter is what I want for my asparagus, and olive oil is perfect for other things. When I cut up an animal, I save its fat. I like using as much of an animal as I can, and rendered fat is a treat you can't buy in the store.
A perfect spring recipe using drippings? A bunch of just-picked arugula, washed. A spoonful of bacon drippings in a hot, hot pan. Throw in the greens and let them sizzle for a moment. If any of the stems are getting tough or fibrous, cover the pan for thirty seconds or so. Salt if needed, and enjoy!
birch and grasses alone on the snow, grey sky indistinguishable. the flat world falls into the edge of time, lifeless, dull wedge of horizon and soundless ...