(One more from the archives before my holiday ends!) Several people have told me about how nice popcorn is cooked with duck fat rather than regular oil. I'd been using olive oil and feeling pretty indulgent but this takes the cake. Use about a teaspoonful for a big bowl of popcorn and you won't need butter. I have one of those fun crank stove-top popcorn makers and this works quite well. A little salt and all is good! While the duck fat was easy to reach, I made breakfast by frying boiled, cubed potatoes in a wee but of duck fat, along with a minced red onion and garlic. I topped these potatoes with two poached eggs and some strips (rajas) of poblano chiles that had been charred and skinned. It was a rather good morning!