In article >,
Kathleen > wrote:

> > Sounds like a very pleasant evening. :-) I can generally get Smithfield
> > hams locally for anywhere from $.99 to $1.49 per lb. I agree about
> > baking a whole one and serving it in thick slices... There is no
> > substitute.
>
> Yeah, and now I've got a great big meaty ham bone wrapped up in the
> freezer for flavoring a pot of bean soup. I froze it because there
> won't be time to mess with it this week.

So? I freeze ham bones all the time. The rind/skin gets frozen with
them. <g> I then use them to make a ham stock first before actually
making either beans, lentils or split peas. I don't cook the bone with
the legumes any more. Pre-making the stock has worked a LOT better for
me and I then shred the re-cooked ham skin and it becomes part of the
meat.

Easier to de-fat that way too.

I use 2 parts stock to 1 part legumes.

>
> What got us started on the whole "Smokey and the Bandit" thing was my
> husband razzing the boyfriend about a pair of cheap aviator-style
> sunglasses he'd acquired to take down to the Chuckwagon Races, not
> wanting to risk his expensive shades. Daughter, the boyfriend and the
> crew from her barn are heading down Wednesday afternoon with the horse
> trailer caravan. Me, my husband, our son and all four dogs are heading
> out on Friday. They are anticipating a crowd of around 20,000 people,
> and close to that many horses.
> http://www.chuckwagonraces.com/index.html
>
> Dear daughter will probably be outriding again this year for Outlaw
> Women, as she has the past two years.

How fun! :-)

>
> Albert (age 70-something), the guy who boards my daughter's horse, will
> be racing again this year in the Snowy River Run. This is a shot of him
> and Shiloh in '07. Can't you just feel that water?
>
> http://cache.daylife.com/imageserve/...or18P/340x.jpg

Sweet!

>
> I don't really know what I want to do about meals. Due to the ongoing
> drought there's a strict no-burn rule in effect. Plus, cooler space is
> going to be limited... There are tons of vendors on site, though. Eh.
> I'll figure it out.

Cooler space... Pasta salad comes to mind. Luncheon meats, a bit of
cheese, mustard and loaves of bread that don't have to be refrigerated.

There are many things that can be eaten cold from the can too. Canned
meats will work well for sandwiches too so you don't have to keep stuff
in the cooler.

You can even get bacon in cans. ;-)

Does the burn ban include use of Coleman propane stoves? Or Sterno
stoves?

Tomatoes and even lettuce does not really need refrigeration.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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