Do you make your own baking powder? Me either, until today. It's cold and some snow still on the ground and I'm bored. This takes less than 5 minutes to make and you always have fresh baking powder. Plus it has no aluminum-sulfate based powders to leave that metallic "tingle" on your tongue. Go ahead, read the back of your baking powder can!
This is all you do: sift together 1/4 cup of cream of tartar and 2 tablespoons baking soda, sift THREE times. Store in a clean, tight-sealing jar (mason jar). Store at room temperature, away from sunlight, for up to 6 weeks.
When I start talking about rendering my own lard you guys need to calm me down.