On Mon, 09 Dec 2013 14:01:43 -0800, Christine Dabney
> wrote:

> On Mon, 09 Dec 2013 09:58:04 -0800, sf > wrote:
>
> >
> >We served prime rib for son's birthday in October and I can't bear to
> >face another huge hunk of red meat so soon. Turkey is out, once a
> >year is all I can stand and Thanksgiving is turkey day. That leaves
> >ham and lamb. Lamb is my Easter meal, so ham it is... not sure if
> >I'll serve it Christmas Eve or Christmas Day - plans depend on my kids
> >and how they decide to rotate their spouse's families in. In the mean
> >time, I'm wondering what I'll do for the "other" meal and this popped
> >up.
> >
>
> What about pork? Pork is often a celebration dish in some parts of
> the world. A crown roast of pork can be mighty good,

I briefly considered it, but I don't cook pork roasts (unless it's a
butt)... ever. It's too easy to turn modern pork into shoe leather
and the fancy stuff is too expensive in that amount.

> as well as a leg of fresh ham.

Thanks, but Fresh ham is off the table - I'd rather have a cured ham.
>
> Christine
> >http://www.buzzfeed.com/erinlarosa/u...christmas-food


--
Food is an important part of a balanced diet.