Real Food for Real Life

Friday, January 29, 2010

A day for nothing...

Here it is Friday and a day to kick back and do absolutely nothing (of consequence anyway). I have spent the day hours this week doing all kinds of cub scout record keeping, and for myself, the preparation of materials for a graduate school application. I'll have to keep you posted on how that goes- I'm only applying to one school (always a risky move), but hopefully this fall I'll be sharing with you quick and easy recipes and tips :) Tuesday evening was the monthly pack meeting for all of our cub scouts- there were cubbies crossing over to become boy scouts, pinewood derby and popcorn sales prizes to be had, and many awards for our hardworking boys. Wednesday evening was the cub camping rally at the scout achievement center. Yesterday was my birthday and my husband surprised me with a wonderful dinner out at Carlo and Johnny in Montgomery, Ohio. I would certainly recommend this restaurant for a nice evening out and am including the link so you can check it out yourself. I had the fish, Ben had steak, and Christopher, the little gourmand, elected to have sushi for dinner, this evening adding the spicy tuna roll to his repertoire.

Not much cooking happened this week- Monday evening Chris helped me make peanut butter cookies (he claims his fork marks were better than mine), and Tuesday I baked brownies. Both were taken to the pack meeting and devoured by the cubbies and their sibs. Chris complained at first that "his" cookies weren't disappearing as quickly as the brownies, but ended up complaining that there was nothing left. Dinner Tuesday evening was simple since we had to head out for the evening- I made my mother in law's salmon again, but substituted the lemon juice and slices for lime, and the dill for cilantro. This was perfect with leftover Mexican rice with black beans from an earlier meal. Wednesday I cooked nada- we ate at the camping rally, and again nada on Thursday.

Tonight however I am going to try something new. Chris asked at dinner last night if we could make sushi at home and I told him no, that making sushi took a lot of culinary training, but I was shopping at Meijer this morning and ended up buying Japanese rice, nori sheets, pickled ginger, sushi vinegar, and wasabi. What the heck, I'm game, and I'm going to give it a shot- I mean, how bad could it really be (not so pretty maybe, but bad?). We will have our sushi with noodle bowls made with Monday's leftover roast pork. I'll let you know tonight or tomorrow how it all comes out...

Monday, January 25, 2010

Chris C's (mother's) Pork Roast

I was reading my friend Chris's blog the other day when she wrote eloquently of the effect love has on the preparation of food, and that even the simplest dish becomes grand when made with love. She shared her mother's recipe for roast pork and I wrote her that I was going to give it a try. Hopefully my roast was as infused with love as when Chris's mother made it for her family (it certainly was delicious). To go with this I simply sauteed some asparagus, yellow bell pepper, and sliced mushrooms in a little extra virgin olive oil, before adding a few handfuls of the whole grain brown and wild rice mixture leftover from last night's dinner. Simple, tasty, and so healthy :)

I have given you Chris's recipe below verbatim, I only made a few minor changes when I made it. Celery seed is not a seasoning I use so I substituted crushed red pepper flakes; not only is this a seasoning I use a lot, but it seemed a likely candidate for inclusion with these flavors. My only roasting pan is huge, and putting a three and a half pound roast into it seemed a little ridiculous, so I got out the cast iron skillet. Once I had the cast iron out, I thought it would be a shame to not put a nice sear on the meat before roasting, so sear I did. I then roasted it for the two hours with the fat side up. Once all roasted and gorgeous, I removed the roast to a cutting board to rest and deglazed the pan with a little dry white wine. I reserved the marinade in a small sauce pan, added the pan drippings and wine, and after bringing it to a boil for a minute or so, used it as a sauce drizzled over the pork. A heavenly aroma filled the house while the pork was roasting, and the beautiful mahogany color of the finished roast would have been spectacular in a platter for company (I must confess that I didn't take this extra step for our Monday night family dinner). The only thing I will change when making this again in the future is to shorten the cooking time a bit and pull the roast at an internal temperature of 160.

Chris C's (mother's) Pork Roast

1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons lemon juice
1 teaspoon prepared mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 cloves garlic, minced
1 (4-pound) pork loin roast
1 cup barbeque sauce (optional- we don't think you need it)

In a small bowl, combine Worcestershire sauce, soy sauce, honey, vinegar, lemon juice, mustard, salt, celery seed, pepper, and garlic. Place pork loin roast in a large plastic resealable bag and pour marinade over pork loin. Seal and marinate in refrigerator for at least 4 hours (preferably overnight).
Preheat oven to 325 degrees F. Remove roast from bag, place in a roasting pan, and discard marinade. Roast pork loin at 325 degrees F for 2 to 2 1/2 hours, or to an internal temperature registers 160 to 170 degrees F. on an instant-read thermometer. Serve with BBQ sauce.

A couple of kitchen tips:

Waste not, want not- when I was gathering my ingredients to make dinner, I found half a strip steak left from dinner a few nights ago. Not having any plans to eat it any time soon, but not wanting to waste it, I diced it up and put it in a small zippered sandwich bag. I labeled/dated it and tossed it into the freezer to add to a pot of soup on a later date (and with this weather that could be pretty soon). I keep a gallon size freezer bag in the freezer to collect these little bags of goodies as they occur.

Asparagus- if you don't use asparagus spears the same day you buy them, they tend to dehydrate a bit in the veggie drawer. The morning I am going to use them, I will snap off the tough bottoms, plop the spears into a glass of cold water, and let them sit until I am ready to use them. The spears plump back up nicely, all the better for your cooking efforts.

Sunday, January 24, 2010

A meatloaf that even kids love...

When I was at Kroger on Friday I lucked into 1 lb. packages of ground turkey for 89 cents, so I grabbed six, three for the freezer, and three for a meatloaf. The meatloaf I had in mind was one that I make when I can get ground turkey on the cheap, and is a recipe adapted from one my mother-in-law gave me years ago. The original recipe calls for an equal mix of ground beef, pork, and veal, but I have never made it this way. I have always used ground turkey and have simplified the recipe somewhat. This meatloaf has always been a hit with the kids, and Christopher has been known to request it. In fact, I caught some grief yesterday (the day I had intended to make it) from the boy, but he was somewhat placated by getting to choose what we would dine upon instead. This meatloaf sneaks some veggies in as well, so is an easy way to get the kiddos to eat something good for them without too much complaint. I am going to give you the original quantities, but I usually double this one with the intention of having meatloaf sandwiches for the week (good warm or cold, and the cooking time is the same). We had this meat loaf with steamed broccoli (super easy in the microwave), and a mix of whole-grain brown and wild rice. This rice mix is available in the "health food" section at Kroger, and is so tasty it doesn't need anything added to it beyond a little salt in the cooking water.

All-American Turkey Loaf

1 & 1/2 lbs. ground turkey (I find the cello packs from the meat department more satisfactory than the frozen 1 lb. rolls)
1 med. onion, finely diced
1 lg. carrot, finely diced
1 stalk celery, finely diced
2 eggs
1/2 cup dry breadcrumbs (see 11/18/09 post)
1/2 cup ketchup
1/2 cup parsley leaves, chopped
2 & 1/2 tsp. dry mustard (I have substituted regular yellow mustard here in a pinch, but the dry is much better)
2 tsp. dry rosemary, crumbled
1 tsp. Tabasco sauce
salt & pepper to taste (be generous)

Preheat the oven to 400 degrees and line a rimmed baking sheet with parchment paper. (Normally I would completely cover the sheet but this was the last of my roll). In a large bowl mix everything, except the turkey, together well. Add the turkey and mix to just incorporate. Form the mixture into along, low, and wide loaf shape on the pan (this time I tried making the loaf about bread width, but the the turkey is soft and the loaf spread anyway so don't bother). Bake for 30 minutes and remove from the oven. The turkey will have released some juices, just soak these up with paper towels and dispose of. Brush the loaf with a mix of:

3 tbs. ketchup
2 tbs, brown sugar
1 tbs, dry mustard

Return to the oven and bake for another 1/2 hour. Remove and let rest for 10 minutes. The loaf may have released more juice that collects around the base, just blot this up with a paper towel and dispose of it.

Easy Steamed Broccoli (and other veg)

Rinse a head of broccoli, leaving water clinging to it. Cut the broccoli into spears (this is not only tasty, but more economical than just using the florets). Place into a lidded microwave safe bowl and cook on high for 5 minutes. Remove immediately or the broccoli will overcook. Dress with salt, butter, or whatever (we usually just eat it plain).  This technique works for just about any veg, and the 5 minutes is a good guideline.

Saturday, January 23, 2010

A lost day...

Today has been a lost day, something that has been happening more frequently of late. About five years ago I started having migraine headaches, so frequently at first (several a week), that there were many lost days. After visits to a neurologist, an MRI, and various different drug therapies (topomax made me feel so slow and stupid that the side effect was worse than the affliction), the headaches were manageable and fairly infrequent. Lately however, I have been having headaches, that while not as severe, are happening with more frequency, and with the interesting additions of the aura and vertigo. The vertigo is the culprit today and just about has me whoopped. I am also bored, so here I sit in the recliner in the family room, computer propped up on my knees and my head firmly planted in place (pretty picture, I know). Needless to say, there was not much cooking going on here today (Ben did make a wonderful breakfast). Thank goodness for leftovers is all I can say. The boy wanted the the Asian pork from earlier in the week, so between the microwave and my no-fuss rice cooker, dinner was swerved.

One of the reasons I started writing this blog was the frustration I was feeling from Facebook losing so many of the pretty food pictures I was sharing. With that in mind, I am going to re-post some of them now, and I'll try to do so with the original captions included. I hope you enjoy these photos, and if any pique your interest and you want to know more, just say so.

The very first picture...

Low Country Boil

And more followed...
Phyllo with Feta and Dill

The Bacon Explosion, a 2 lb. concoction of bacon and sausage that Ben found a recipe for.

Greek Risotto
Torta con puerco y queso cotija

Picadillo cubano con frijoles negros y arroz ammarillo.

Shrimp and Grits, southern comfort food.

Panznella (Italian Bread Salad)

Southwest Buffalo Chicken Salad

The taco salad improved.
No iveberg here, the greenery is provided by shredded romaine. The "taco meat" is spicy chorizosauteed with fresh corn, tomato, and onion, with a few sliced green onions thrown in. Super yum!

Baked eggs, breakfast decadence.

There are still quite a few more single photos like these, and I also did a couple of series (Zucchini Challenge and Discount Dining), but I'm going to need to call it a night. I'll share more on another day that might otherwise be a complete wash. I hope you enjoyed these and good night.

Wednesday, January 20, 2010

Starting now for the Super Bowl...

Christopher's BBQ'd wings, yum, yum...

The title of this post is pretty ridiculous considering that neither Ben nor I care for football and don't even know what teams will be playing. That said, we will be enjoying the company of good friends on this day, which, if everyone is honest, is the best part of the day anyway. Whether your team wins or loses, it's all better in the end because you watched it happen with friends. I was paging through my most recent copy of Food and Wine (Feb 2010) when I happened across a short article about perfecting hot wings. Ben and I enjoy the occasional wings like everyone else, but I have never had much success making them at home because I will not deep fry anything (it's messy, smelly, and I would rather save fried foods for eating out). This article made me want to have another go at it andI declared that if they were a success that we would be taking them with on Super Bowl Sunday.
I picked up a 4lb. bag of wings ($7.99 @ Aldi, prepped, no tips) and set out this past Monday to make wings. The magazine covered the traditional and seven variations; we did the Traditional, the Maple Chipotle, and plain barbecue for the boy. I started tossing the wings with the sauce, just using my fingers to toss them around when Ben stopped me, informing me that I was doing it all wrong. I needed to toss the wings in a large stainless steel bowl, using the bowl to toss them in the air without ever touching them. I don't have stainless bowls so he took my ceramic bowl from me and started imitating what he had seen on TV- fine until one of Christopher's wings ended up in the sink. I guess I'll have to invest in some bowls :) These wings were easy, crispy, and delicious- a definite keeper and will be made again for the big day. While Christopher's wings were just tossed with a bottled BBQ sauce, he raved about how good they were. Ben and I really like the Maple Chipotle, but next time around will add another pepper to the mix. Since we were going all out with the wings, Ben also wanted Garbage Fries, something I haven't made in a few years. I figured "why not," this certainly was not a diet friendly undertaking (although baking is a lot better than frying :)

No-Fry Hot Wings

1/2 cup flour
1 tsp. salt
1 tbs. Old Bay seasoning
2 lbs. prepared flats & drumettes
3 tbs. Frank's Red Hot pepper sauce
2 tbs. butter, melted

Preheat the oven to 500 degrees. Line a large rimmed baking sheet with foil and spray with cooking spray. Mix the flour and seasonings in a bowl, then toss the wing pieces to coat. Lay on the baking sheet in a single layer and give a liberal spray of the cooking spray. Roast the chicken for 45 minutes, until browned and crispy. In a large bowl toss the wings with the hot sauce and butter just before serving.
Maple Chipotle Wings: to the hot sauce add 2 tbs. maple syrup and 1 or 2 canned chipotles, minced.

Garbage Fries

1 bag frozen french fries, not too thick
pickled jalapenos, diced small
stuffed green olives, diced small
scallions, sliced thin
1/2 pkg. real bacon bits
4 oz. container bleu cheese crumbles
Tabasco sauce, to serve

Prepare the fries according to pkg. directions, whether you fry or bake is up to you, but make sure they are nice and crispy. Cut up the jalapenos, olives, and scallions; how much is entirely up to you. Reserve some fries for those who don't like all the "garbage," spreading the rest on an oven-proof platter. Sprinkle the fries with the chopped veg. cheese, and bacon, put back into the oven to warm through and melt the cheese. Serve with Tabasco sauce.

You'll notice in the picture that I used Kroger brand stuff, unlike the Food Network, I don't have to blank out the labels of my very obvious products :)

Tuesday, January 19, 2010

That's a spicy meatbal!

Brown basmati rice salad with baby cucumber, scallion, red and yellow bell pepper, and fresh cilantro, tossed with a ginger sesame dressing.

I love Latin American food, Mexican in particular, and my favorite meat for Mexican is puerco, or pork...I sometimes dream about carnitas and al pastor (not really, but you get the point). I also love Asian flavors, not Chinese so much as the spicy flavors of Thai and Vietnamese food, and after all, so many of the ingredients are similar, just used in different ways. Over the last week I mixed things up a bit and cooked pork with an Asian twist, rather than the Mexican inspired manner that I do so often.

There is no doubt that Ben and I like a little heat in our food, and the Vietnamese meatball sandwiches I made last week were certainly spicy. The recipe for these was one of my Recipe of the Day entries on my Yahoo page last week, and came from, a very good site you should check out if you are not familiar. And if you have ever put spicy food away for another day, you know that it gets even spicier, as were the remains we had over the weekend. I served these sandwiches with a salad made of brown basmati rice tossed with a bottled sesame ginger dressing and veggies, a very nice cooling counterpoint. For dinner tonight I made the Sweet and Spicy Asian Pork Shoulder that I found in this month's issue of Real Simple magazine, and was it ever so easy. Since it is an easy crockpot recipe, it would be good for a busy day. The boys loved this one, and Chris even asked for more broth to finish his rice with. I made minor adaptations to both recipes (but, of course) and are giving them to you how I made them.

Pork Meatball Banh Mi

Hot Chili Mayo:
2/3 cup light mayo
2 scallions, finely sliced
1 tbs. Siracha
1 lb. ground pork
4 garlic cloves, minced (about 4 tsp)
3 scallions, finely sliced
1 tbs. fish sauce
1 tbs, Siracha
1 tbs. sugar
1 tbs. cornstarch
coarse salt & fresh ground black pepper
1 lb. pkg. shredded slaw mix
1/4 cup rice vinegar
1/4 cup sugar
1 tsp. coarse salt
1 tbs. sesame oil
4 10" individual baguettes
thinly sliced fresh jalapenos
16 large sprigs fresh cilantro

Hot Chili Mayo: Combine ingredients in a small bowl, cover and chill until needed. Meatballs: Line a rimmed baking sheet with foil. Mix the ingredients and using moistened hands, roll scant tablespoons of the mixture into 1-inch meatballs (I got 30). Bake at 350 for 30 minutes. Sandwiches: One hour before serving (you want it to stay crisp), toss the first 5 ingredients together. Let stand at room temperature, stirring occasionally. Slice each baguette in half horizontally and pull a little bread from the inside of each half, leaving a 1/2 inch shell. (I forgot to do this the first time and the meatballs kept falling out). Spread the mayo over each half then arrange jalapenos and cilantro on the bottom halves. Fill each with 1/4 of the meatballs and top generously with the slaw. Press on the top halves and enjoy.

Sweet & Spicy Asian Pork Shoulder

2 & 1/2 lbs. boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup brown sugar
1 tbs. Siracha (love this stuff :)
1 tbs. finely minced garlic
1 tbs. grated fresh ginger (I used it from a jar)
coarse salt & fresh ground black pepper
1 fairly large head of bok choy, sliced
1 bunch scallions, thinly sliced
cooked white or brown rice to serve (I used brown basmati)
crushed red pepper flakes and/or thinly sliced fresh jalapeno (optional)

Combine the ingredients through salt and pepper in a crockpot, cook on low 7 or 8 hours (mine only takes 6). A half hour before serving, stir in the bok choy. Serve over rice and sprinkle with the sliced scallions. Ben and I added both the crushed pepper flakes and jalapeno slices to ours. Be sure to serve in shallow bowls as this ends up with a very nice broth and you don't want to miss any of it.

Monday, January 18, 2010

The Hashmaster

Yesterday morning the dear hubby made breakfast for the family, one of his specialties, corned beef hash and eggs. Although he usually uses a canned hash (Aldi brand is better than Kroger and Hormel), he cooks it up nice and crisp, with perfectly cooked eggs in little pockets within. The guys love this, and I think it is okay too, because while I still have cleanup duty, I'm not cooking AND cleaning up as usual. The day after Thanksgiving he made a wonderful hash with leftover bits of ham, turkey and veg, and on January 2nd he made a kick-ass fresh corned beef hash with our dinner leftovers from the night before. It almost made me swear off the canned stuff (I said almost). Making hash and getting those eggs perfect is one aspect of cooking that I will defer to the hubs- why mess with a good thing.

The turkey dat hash can see clearly the eggs cooking in their little pockets.

The finished turkey day hash...notice the about taking it over the top :)

The leftover corned beef...once it was chilled I cut off the top layer ofg fat. We were able to get Reuben sandwiches as well as the hash from these leftovers. One roast, three meals, can't beat that.
The finished hash with pumpernickel toasts, also left over from New Years.

Sunday, January 17, 2010

Hey, I'm back...

What a frustrating couple of weeks. The whole computer thing has put me really behind on all my record keeping for my various cub positions, and I have had to start keeping the finances on paper (gasp!). I got my new computer a few days ago and have my photos and music back, but have come to discover that all the rest of my files were encrypted :( A friend of Ben's does forensic computer file recovery and is going to give an assist, but it will probably be a few more days before I am completely restored (note to self- backup more often, once a year is NOT enough). At least I can start blogging again :) The last entry, working on Christopher's computer and uploading directly from my camera, took so long and was just no fun, and the whole point of this endeavor was to have fun with it, so I gave it a rest. Today I hooked my new camera up to my new computer and finally downloaded all the great pictures I have been taking.

I really don't know where to start, so I'll just sort of pick up where I left off, with soup. The chicken noodle soup was a hit, with even the little guy raving about how good it was, and if I can get a 10 year old that happy about eating spinach, zucchini, and carrots, I have done a good thing. There was enough left over that I was able to pack it for Ben's lunch for a few days. That hammy goodness that I set aside did end up in a split pea soup. I kept thinking about how good it would taste and decided that it was unfair to deprive myself just because Ben doesn't like it, and besides, that left more I could package for the freezer to send to my grandfather :) I don't know if it was because I wanted it so badly, or if the soup gods were on my side, but it was some of the best damn soup I have ever made. I think it's great flavor came from the rich ham broth and all those ham bits. I had a several great lunches from this :)

For as long as Ben and I have been together, we have made French Onion Soup together for the New Year, usually on the eve. When we started this so long ago it seemed like a really big deal (neither of us cooked much then), and it became a treasured tradition. Ben had to work this past New Year's eve, and I was planning on a corned beef dinner for New Year's day (this too has become a tradition), so we didn't end up having it until the fallowing weekend. This soup is so good and soul satisfying, but also incredibly easy to make, you just need to allow enough time to do it right. Don't substitute margarine for the butter; the butter itself browns during the cooking and adds another dimension that you just don't get with margarine. This soup can be done in a bread bowl as we did, or more easily, just toast a nice thick slice of good bread and float that in the soup. Try this soup and see if it doesn't become a tradition (or at least a staple) for you as well.

French Onion Soup

2 lbs. yellow onions
1 stick of butter
6 to 8 cups good beef broth
2 bay leaves
coarse salt & fresh ground black pepper
8 oz. Swiss cheese, grated
4 thick slices of good bread, or 2 to 4 small round loaves of good bread, such as a sourdough
dry sherry, optional

Peel the onions, halve lengthwise, and cut into fairly thick slices. Place over medium heat in a pan large enough to comfortably hold 2 quarts. Add the butter, bay leaves, and a generous amount of salt and pepper. Saute until caramel colored, 45 minutes to an hour- don't rush this by turning the heat up higher. This may seem like alot of onions, but they reduce a great deal as they release their liquid and caramelize. Once the onions are brown, add the beef broth, about 6 cups if serving in bowls with a slice of bread, or up to 8 cups if serving in a bread bowl. Bring to a boil, reduce the heat and simmer, covered, for at least an hour.
While the soup is simmering, prepare the bread rounds if using. Cut a circle out of the top of each loaf, then use your fingers to hollow out each loaf to about 1/2 inch thickness, being careful not to tear the loaves. When we do this, we use the circles we cut from the top for the kids soup bowls since a bread bowl is too much for them. I also reserve the bread I pull from the middle to make bread crumbs for other uses. I will usually prepare these bowls early in the day and let them sit on the counter; they dry out a bit, allowing them to soak up more of the broth.
When you are ready to serve, preheat the broiler. Add a good pour of sherry to the soup (if using) and ladle the soup into the bread bowls, or regular bowls and float the toasted bread slices. Cover each with a good handful of cheese and place under the broiler until golden and bubbly. This recipe will make 4 very generous sized portions.

Wednesday, January 6, 2010

A Good Day for Soup

My computer died a couple days ago- no blue screen of death or any other kind of warning, it just woke up dead (I'm trying to keep a sense of humor about it). The good thing about it is that I finally am going to get the new computer that we have been talking about for six months, a Dell laptop with a nice big 17" screen,all the better for my prematurely old eyes to see. I can't get to any of my photos (or files) until Ben can recover my hard drive, because silly me erases them from the camera as soon as I download them- lots of pretty food pics, but I can't get to them. Oh well, until my new computer gets here (not shipping until the 21st!!), I will be using the Christopher's computer (and he doesn't like sharing, grumpy boy).

Today is really cold and tomorrow is supposed to be even colder, with lots of snow to come, ugh! My mother-in-law told me years ago that as I got older I would hate the cold more and more (I had made the mistake of complaining about the summer heat in south Florida where they have a house), and I be damned if she wasn't right. Now just counting down the time until Ben retires (only 11 more years!!) and we can migrate south as well. We have also started looking at condo ads for Hilton Head, thinking that once Nicole finishes college we can divert the money from her school and living expenses to a 2nd home for us (never hurts to dream, does it?).

The only good thing about the cold is the desire it brings out in us for homemade soup. A rummage through the freezer uncovered both a chicken carcass and a meaty ham bone- soup nirvana :) I dropped the chicken in a soup pot with some bay leaves and water, leaving it to cook while I was on the eliptical (yes, me!). Once the broth was golden and shimmery (yeah for chicken fat) and the meat falling off the bone, the carcass came out to cool and the broth was strained into smaller pot. The broth goes in the fridge to chill, allowing me to easily skim off some of that fatty goodness (all in moderation). Into the soup pot goes the ham bone and the process starts all over again. Once everything is cool, the broths are skimmed, the meat picked from the bones and added back in, and I am ready for soup making. The meaty chicken broth I used to make chicken noodle soup loaded with veggies to go with reubens made with leftover New Year's corned beef. I really want to make a split pea soup with the hammy goodness, but with Nicole away at school, I am the only one in the house who will eat it, so I put the broth and meaty bits into the fridge for another day.
The chicken carcass is out to cool with the broth strained and cooling in the fridge. In goes the ham bone to cook next.
The meat from the chicken carcass.
The meat from the ham bone with a rough chop.
I did not have enough room for both pots in the fridge so the ham broth was put out on the deck to 20 degrees, I think it was pretty safe from buggies :)
Related Posts Plugin for WordPress, Blogger...