The Easter Bunny was very good to me last weekend and he sure knows what
I like. Some food gifts included a bottle of olive oil and 4 new herb
plants. We also took home one of my dad’s
tasty smoked hams. He did one for both
me and my brother and I know we are all thankful for the free food! The menu plan was altered for the upcoming weeks
to include this ham. During Easter lunch
we feasted on another ham my dad had made specifically for Easter. Since spiral hams tend to dry out, my dad
normally buys regular hams that you must slice yourself. This became quite the ordeal on Sunday. My dad cut himself pretty badly on two
fingers, when the knife slipped during his first cut. I, of course, took over with an electric
knife and ended up cutting into my index finger. Ouch. My
cut isn’t too terrible, but it is in a very inconvenient location and is still
quite sore. My brother saved the day by
slicing the rest of the ham without hurting himself – thank goodness J
Tomorrow, J.T. and I will celebrate our second wedding anniversary. While we are going on a little getaway, we
will be enjoying dinner in our own kitchen on our actual anniversary. I consulted Ina Garten for this meal, because
her recipes are always so foolproof. We
can’t normally afford to eat seafood or more expensive vegetables, but we are
making an exception. Our anniversary
meal is not included in my normal grocery budget and we are very grateful to
the Easter Bunny for funding this rare treat!
Below is a picture of the homemade vegetable chicken stock I threw in the crock pot one morning. The broth turned a dark brown color because it was made from roasted chicken bones. I always keep bones (from raw meat or roasted meat) in the freezer until I have enough accumulated to make stock. I want to clarify that I do not save bones that people have eaten off. Any roasted bones that are saved have had the meat shredded off by hand and not someone's mouth! I also save carrot tops and celery leaves. Once I have enough vegetables and bones, I place them in the crock pot, along with garlic, peppercorns, and a bay leaf, on low for 12 hours. The stock turns out rich every time and it is quite inexpensive to make.
Below is a picture of the homemade vegetable chicken stock I threw in the crock pot one morning. The broth turned a dark brown color because it was made from roasted chicken bones. I always keep bones (from raw meat or roasted meat) in the freezer until I have enough accumulated to make stock. I want to clarify that I do not save bones that people have eaten off. Any roasted bones that are saved have had the meat shredded off by hand and not someone's mouth! I also save carrot tops and celery leaves. Once I have enough vegetables and bones, I place them in the crock pot, along with garlic, peppercorns, and a bay leaf, on low for 12 hours. The stock turns out rich every time and it is quite inexpensive to make.
Sunday
- Atlanta
Monday (Anniversary
Dinner)
- Salmon with Melting Cherry Tomatoes (new recipe)
- Green Beans Gremolata (new recipe)
Tuesday
- Mini Ham Sandwiches
- Sautéed Peas, Carrots & Onions
Wednesday
- Hummus Sandwiches
- Roasted Sweet Potatoes
Thursday
- Falafel Burgers
- Vegetable Millet Pilaf
Friday
Saturday
- Leftovers
