I hope Rick Bayless was online recently to read The Homesick Texan’s inspiring post on DIY lard.

Bayless is such a lard advocate that Peter and I now imagine him popping up everywhere, magically, like a leprechaun, every time the word lard is uttered, or even thought, and proceeding to rub his hands with glee and proselytize as to its wonders. “Oh, Rick Bayless! How’d you get here? So nice to see you!” we say every time we pull the grease from the fridge.

And he’s definitely on the case when someone is bad-mouthing lard–or confusing it with Crisco. (When I was growing up, I knew a lot of people who used the word “lard” to refer to hydrogenated vegetable shortening. I’m not sure if this was because I was in backward New Mexico, or if it was the times, or what.)

If you’re not already a lard convert, you can start with The Homesick Texan, who explains how to make it at home, and also generally makes it sound appealing–and look beautiful. After that, you’ll be ready for the full-on Bayless baptism.