At Home With Marty

03/03/2026

Join for $5 through March 16th and get 50% off of all of your purchases for at least 6 months, free website and no minimum purchase or stock purchases required. You can use the 50% discount for your products.
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02/11/2026

Chicken, Broccoli and Rice Casserole with a twist!

02/06/2026

02/06/2026

Great Makeup starts with Great Skincare
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02/04/2026

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01/19/2026

Check out these great new products!
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01/08/2026

Sign up for $7 through January 12, 2026 for your 50% discount.

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12/29/2025

Before RSV hit… I spent a day rendering about 10 lbs of pork fat into ‘Old Fashioned Lard’. Thought you might like to see how to process moved along. I started by trimming the fat to make sure there was no pork meat on it and cut it into small chucks. “Low and slow” is the way to go with Lard. You cannot cook it at high heat or the fat from the oil will smoke and you will lose the pure taste. I started at 10 AM in the morning and finished about 6 PM in the evening. When you pour off the Lard it’s a yellowish liquid that cools pure white if cooked low and slow. The last jar was a little darker because I cooked it completely down to gather the “crackins” the fat pieces produce. That jar will be used for greasing pans, etc… Enjoy!

12/29/2025

Day 4 of RSV for me…
Know your symptoms…
Hope this helps!