Garlic nourished by sheep

Then again, a booklet I came across while street-dressing after PT seemed pretty helpful for anyone looking to eat intelligently even while ordering in from minefields disguised as neighborhood restaurants. And then I got to the last page, with tips for a newish Indian joint. The authors, allegedly both registered dietitians, not only warned about the ghee the kitchen used but described it as “a k a lard.” Okay, anyone whiplashed by the great American fat frenzy can make a reactionary mistake. But just think about the idiocy of damning Muslims’ food  for pork fat. Describing schmaltz as bird lard makes more sense.