On Sunday I made split pea soup. First I sauteed a one-pound ham that I had cut into 1/4"-dice. See all that yummy brown stuff on the bottom of the soup pot? That's why I sautéed the ham.
Of course, it didn't do the ham any harm, either.
I used a ham bone and some ham stock that has been taking up space in the freezer for at least a year. Even though every food writer says to use only the best, freshest ingredients, yada yada yada, I used these anyway. (The soup was delicious, btw.)
Baked a loaf of whole-wheat bread last night, made a trip to the store today for split peas. I made a double batch of soup so I would have some to freeze for when Andrew is home for Christmas.
Simmered with diced potatoes and carrots and onions and my own multitude of herbal seasonings.
Oops, that's how a photo looks when one lets the lens get steamed up.
Let's try again.
It was soooooo good.
