Apr 9, 2012

Whether it’s ham or lamb at Easter, turkey at Thanksgiving or prime rib on New Year’s Eve, one of the joys of cooking a big cut of meat is having a fridge full of leftovers to draw upon for the coming week. Typically we slice up our Easter ham and freeze half of the leftovers. [...]
Read the full article →
Apr 6, 2012

Easter is only two days away and the excitement level is reaching epic proportions. Plans for the traditional feast are made…ham with a brown sugar glaze and studded with cloves, roasted potatoes (or maybe scalloped ones if we run a couple of extra miles first) and a vegetable side dish, such as these easy roasted [...]
Read the full article →