Ginger Livingston Sanders is a Bend resident and fulltime explorer, glassblower and photographer for photographoregon.com, a site dedicated to photographic exploration of Oregon.

Ginger’s Suet Recipe

2 cups quick style oats

2 cups cornmeal

1 cup all-purpose flour

2 cups lard (You can substitute meat fat drippings for some of the lard.)

1/2 cup crunchy peanut butter

Either 1 cup birdseed (Use a mix with lots of sunflower seeds.) OR 1 cup coarse chopped nuts and dried cranberries or raisins

Mix all the ingredients together in a bowl. Lightly grease whatever kind of pan you’re going to use. For rounds, use a 4” spring-form pan. For wreaths, use a small silicone bunt cake pan. For squares, use the old plastic containers that commercial suet comes in. Fill the pans and let cure overnight.