There’s something deeply satisfying about cooking from scratch. It’s not just about the taste (though let’s be real, nothing beats homemade), but the entire process—choosing wholesome ingredients, getting your hands dirty, and creating something with love that fills your home with irresistible smells. This past week, I went all-in on scratch cooking, diving into some old favorites and a few new experiments, and let me tell you: cooking is where practicality meets joy.
Let’s start with the cookies, because who doesn’t love a good cookie? I decided to try making sugar cookies and chocolate chip cookies, but with a twist—I used lard instead of vegetable oil or shortening. It’s not the fanciest ingredient, but it’s what I had on hand. And guess what? Game changer. These cookies came out soft, rich, and ridiculously satisfying. There’s a depth of flavor that you just don’t get with the usual stuff, and as an added bonus, lard is a lot more sustainable than its processed counterparts. Score one for the old-school approach.
Now, for the main dishes. I whipped up some of my tried-and-true classics: pot roast and veggies in the cast iron Dutch oven, cubed steak with gravy and mashed potatoes, and a hearty beef stew. These are the meals that nourish you in every way. The pot roast, slow-cooked until it falls apart, is comfort food at its finest. And that gravy? Pure magic when ladled over a pile of creamy mashed potatoes. It’s meals like these that remind you food is more than just sustenance—it’s an experience.
But what really made this week special wasn’t just the food—it was the act of making it. When you cook from scratch, you’re in control. You know exactly what’s going into your meals, and you can skip all the preservatives and additives that come with prepackaged foods. There’s a certain pride that comes with pulling a roast out of the oven or handing someone a warm cookie and saying, “I made that.”
Cooking from scratch also ties into a larger sense of sustainability and self-sufficiency. Using ingredients you’ve grown, preserved, or sourced locally reduces your reliance on store-bought products. It’s better for the environment, it’s better for your wallet, and it’s deeply satisfying in a way that convenience foods just can’t match.
So, here’s my challenge: ditch the prepackaged meals for a week. Dust off that cast iron skillet, pull out your family’s old recipes, and see what you can create from scratch. You don’t need fancy ingredients or techniques—just a little time, patience, and love. And if you’ve never tried baking with lard? Trust me, those cookies will change your life.
What’s your go-to homemade recipe? Got any tips for cooking from scratch or stories of culinary adventures? Pull up a chair at the farm table and let’s swap recipes and laughs. After all, good food is meant to be shared.
Until next time,
Traci
