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Time: 2Hours Cost: $25.00 Difficulty: Easy
PHOTOGRAPHY: ROB TANNENBAUM
- Begin by cutting 1 pound of suet into small chunks and rendering in a saucepan (or baking dish in a 375-degree oven) until all the fat has melted.
- Strain rendered suet through fine cheesecloth, allow it to harden at room temperature, and then melt and strain again. Measure out 1 1/2 cups melted suet and set aside.
- Place fresh cranberries in bottom of 6-cup Bundt pan in desired pattern (we used three cranberries in every other channel).
- In a large bowl, thoroughly combine 4 cups wild birdseed and 1 cup each dried cranberries and peanuts.
- Add melted suet to dry ingredients and thoroughly coat using large plastic spoon or your hands.
- Once completely combined, fill pan with mixture, being sure to press down firmly as you go.
- Allow mixture to harden overnight in the refrigerator (or freezer).
- Once hardened, remove pan from fridge and allow to sit at room temperature for 5 or 10 minutes before unmolding.
- With wide ribbon, hang wreath outside when temperature is around freezing. Be sure wreath is not in direct sunlight, to avoid melting or spoiling. (Tip: Avoid using twine or rope to tie up wreath as it can pull through and break the side of the wreath.)
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