Country ham is baked whole, usually with a glaze, sometimes studded with cloves, and served as the centerpiece of Christmas and Easter feasts.
From Kate Christensen
There's a certain time of day after sunset when people naturally seem to feel the urge to gather by a fire or a stove or a hibachi or another common source of heat and food, and hunker down together to eat and drink. Call it the blue hour.
Food is not a means toward resolution. It can't cure heartbreak or solve untenable dilemmas.
My blog is a celebration of the unexpected, settled, happy life I find myself living in Portland, Maine, at the ripe old age of fifty with someone I deeply love and am very happy with. That's part of why I started the blog.
I grew up in an all-female family - two sisters and a mostly single mother - and we often bonded, in part, by disparaging men and feeling superior to them.
I've always written about adultery because it raises the question of transgression and trouble.
On Halloween, kids get to assume, for one night the outward forms of their innermost dread, and they're also allowed to take candy from strangers - the scariest thing of all.
My father's grandparents came from Norway and settled in the Scandinavian bastion of Minnesota. As a little girl in Tempe, Arizona, I daydreamed about picking cloudberries by a fjord in a fresh Nordic wind.
Ham is undoubtedly one of the most universally beloved of meats, at least in those parts of the world where it's not prohibited.
There are two kinds of ham: raw and cooked. Raw ham is cured with salt and/or smoke over time; cooked ham is boiled. Every culture that makes ham has its own unique and various methods.
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