In article >,
Christine Dabney > wrote:

> Hiya folks,
>
> Well..last week, I got one of those Cook's hams... I blame Damsel for
> giving me the idea.. And I blame her cause I used the LA Times
> glaze. Man, that stuff is good!
>
> I thought I had taken pics of it when I baked it, but guess I was
> doing the old space cadet thang, and blanked out.
>
> And, I thought I had taken pics of the Cubanos I made from the ham and
> the leftover pork roast that I fixed. Again, no go.
>
> However.....
>
> I made the old classic, Senate Bean soup out of the remains this past
> Monday. I have been feeling a bit poorly, and soup seemed like it
> would hit the spot.
>
> The finished soup:
> http://i44.tinypic.com/2vdfvw4.jpg
>
> Made buttermilk cornbread (with custard under the crust) to accompany:
> http://i39.tinypic.com/2cf2v5w.jpg
>
> More pics and the recipe for the soup on my blog.
>
> Christine

Those are a couple of really nice shots Christine. :-) Soup is
notoriously difficult to photograph too.

I have some smoked rib stock chilling in the Hobart and it's tempting to
make legumes, but that batch is destined for rice.

Now that dad is finally starting to get interested in solid food again,
I'm going to stick with stuff I know are his favorites, and rice is one
of them.

There is a lot I can do with rice (by adding other stuff to it) to keep
his interest and make it a complete, balanced food.

I just love ham stock with beans tho'. Also goes well with lentils and
split peas.

Did you keep/add the ham skin?
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.