Sorry, folks. I’m down for the count this week with an ear infection/perforated eardrum. So, in the spirit of television clip shows, I’ve compiled a few posts from the past year to hold us all over until I’m (hopefully) better next week. And yes, lesson learned. Keep a post or two in reserve for times such as this… Continue reading
We ordered a bone in “quarter ham” from a local farm for Easter. Growing up, we always had ham for Easter dinner. I don’t know where the tradition comes from (Oh Google… Be a dear and fetch that info for me, would you?). Okay, so it’s an American thing. The fresh pork slaughtered in the autumn wouldn’t keep until spring, so what wasn’t consumed was cured. Curing is not a quick process, so the first hams would be ready around the same time that Easter came along, making them the obvious choice to be the meat at the meal. Thank you, Google. 
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