Me? I make suet cakes. Start with five pounds of nice white suet, and melt it gradually over low heat. This stage is a bit smelly.
If the weather was warm, I would strain this now, cool and reheat twice more. Since it’s well below freezing, that isn’t necessary. Remove the pot from heat and let it cool just a bit. Now the solids…
…and the extra add-ins (aka cleaning out the pantry).
By now it should be pretty thick and starting to stiffen up. I save the plastic squares from commercial suet cakes and refill them, but any container that can be frozen works. They can be stored in the freezer or fridge, but if your birds are like mine, it won’t last long.
And just to prove I do cook for people, too, here’s a blueberry coffee cake, made with berries the birds were kind enough to share with us. Merry Christmas to all!