I missed me. I was a) away, b) sick, and c) shut out of my website. That was the killer.
I’m home now, somewhat better, and after yet another password go-round, I have entered the web.
How do you feel about passwords?
Me too.
I thought I’d have the energy to write a cozy blog but it has been a difficult day. I had requested a wheelchair, partly because I really am sick and weak and also because the tunnel to the terminal at Porter Airlines is daunting even for able-bodied passengers. Coming back, not so bad, I thought. But my pusher left me at the wrong gate on the wrong level and after I waited too long I asked for help. A supervisor helped me, and even asked permission to leave me when he had put me on the corridor to my plane with another pusher.
I was going to tell you about my daughter’s menus for the week, interesting, I think, but I’”m tired now so I’ll have to continue tomorrow. But i’m here, and so, I hope, are you.
NEXT DAY:
We never have turkey for Xmas dinner because my American son-n-law doesn’t like to have it so soon afterThanksgiving (in America). Every year it’s a surprise, but a familiar one. This year not. Kate served a “natural ham”. She had to look it up and order it specially and it came in one size only: GINORMOUS. I looked it up ,too:
“Uncured ham is also called fresh ham. It's the same cut as cured, but not embellished with any of the brine and smoke or other flavorings the more common city hams and gourmet country hams. It even has a light pink or grey color, as you would expect in uncooked meat.” (Google)
And cooked, it has the white-grey look of roasted pork, and the taste. I also asked what part, exactly, of the pig is the ham? I wanted to get my anatomy straight.
“Loin: The area between the shoulder and back legs is the leanest, most tender part of the animal. Rib and loin chops are cut from this area, as are pork loin roasts and tenderloin roasts. These cuts will be dry if overcooked. Leg: The rear legs are often referred to as ‘ham.”
Kate’s supplier would not sell her a portion of the cut. She had to buy a whole ham, very large. She had twelve for dinner including young adults with large appetites. So she had half a ham left, still a huge amount of meat.. The leftovers were a challenge she met graciously and tastefully. Normally, now, since their three daughters are on their own, It’s just Kate and her husband for dinner. But the girls came every night to visit with Matt and me and help eat the ham. Here’s what Kate made:
1) Pork and beans,of course. She had to buy some molasses.
2) Pea soup, for lunch. My favourite. she had to buy some split or green peas.
3) Pork fried rice - lots of veg.
4) Shepherds’ Pie, peas and onions and gravy with a topping made from her leftover mashed potato and cauliflower side dish. (Part of that had already made potato pancakes for breakfast.)
Textbook, isn’t it? And awesome.
I invited Matt for Sunday dinner tonight, had to check what I had in the freezer: chicken breasts or pork tenderloin. We’re having chicken.