Walk to Work Wednesday

John, Andrew, Paul and Matthew

Sneaky Sunlight

The Breakfast Club

Beacon Street Water Works

Mini Mums

How did it get to be November already? Autumn this year has been less than spectacular--the leaves are stubborn and refuse to change or fall from the trees. We've already had a snow storm--and still many people are without power. As for the temperature change, I don't mind...too much. I sometimes wish the summer away--the heat and humidity are worse in my mind than the bone chilling temperatures we're expecting in a few weeks. Fall and winter means Mamcat's-Not-So-Secret-Anymore-Hot-Cider Recipe, pot roast, Jane Austen, knitting, purling, quilting, Baileys & Cocoa, snowy Sunday dinners with friends, the Nutcracker, down comforters, holiday handmade gift making and purchasing (and sometimes keeping!). By February I'll be through but for now I'm settling in with a mug of tea and already enjoying the incumbent holiday season. And finally...finally...my fingers are itching to create some new baubles.
XO Terez 

Split Pea with Hambone

Split Pea With Easter Hambone

About once every two weeks Mamacat and I discuss split pea with hambone. "Sissy," she says, "How do you make the split pea with ham soup again? I have a hambone in my freezer waiting!" And I keep reminding her. And she keeps forgetting. And that's ok! I made another batch last night so I thought I'd do her and myself a favor and record the recipe. Mamacat: Enjoy!


Split Pea with Easter Hambone Soup--for Mamacat

--1 hambone from Easter dinner (my original ham was an 8-pounder--we left about 1 pound of meat still on the bone)
--2 bunches carrots
--2 onions
--1 bunch celery
--1 head garlic
--6-8 red potatoes (Yukon golds are nice too--not Russet!)
--2 16 oz bags of split peas (you only need one and a half)
--2 large pots (or one large stockpot and one mixing bowl that can take boiling water poured into it!)

Toss the hambone into a large stockpot. I mean really large. I think I used about a 12 quart-er. Quarter one of the onions and toss in the pot along with the head of garlic, cut horizontally in half (I just toss the whole thing in, skin and all). Scrub one bunch of carrots, break into chunks, and add to the pot (I can't be bothered with peeling carrots for broth). Rinse celery and break the stalks and add to the pot.

Cover the entire concoction with water--I bring it up to about an inch and a half from the top of the pot.

Bring to a boil and then turn down to simmer for one hour until fragrant and the ham is falling off the bone.

Meanwhile, rinse and sort one and a half bags of peas (about 24 oz). Drain, toss in a metal pot or mixing bowl. If you have an electric teapot, cover the peas two times deep with boiling water from the kettle--or just pour cold water into a metal pot to cover the peas two times deep and bring to a boil and then turn off the heat. Either way works. Cover the contraption and let the peas steep for an hour.

Back to the hambone! With tongs and a large spoon, remove hambone and set aside. Scoop out vegetables with a slotted spoon or sieve--compost or toss. Save the broth! This is important! Break apart the meat on the hambone as much as you can with the tongs/spoon--it's hot and will be for a while.

Wash peel and chop the remaining bunch of carrots. I like carrot coins if the size works! Dice the remaining onion and toss into the 12 quart-er with the reserved stock. Add the soaked peas (they will have doubled in size). Bring back to a boil and then simmer for about 30 minutes. Scrub and chop the red potatoes into one and a half inch cubes. Add to the simmering liquid and cook for 20 minutes more. Watch the potatoes--don't let them overcook!

Finally, shred the delicious ham from the bone, picking out any fat, etc., and add to the pot.

Ladle out a bowl, put your feet up and enjoy a hearty meal. You deserve it.

Tastes better the next day and tastes really, really good with home made bread, as pictured above.

In the Kim Kitch

PS, for a tasty dessert that would go perfectly with this early spring dinner, pop over to TheKimKitch and check out her adventures with coconut cake and orange marmalady.

XOXO Terez

16 Bean Salute

16 Bean Dream Mix

Pinto Beans * Small Red Beans * Pink Beans * Kidney Beans * Great Northern Beans * Baby Lima Beans * Blackeye Peas * Small White Beans * Black Beans * Whole Green Peas * Yellow Split Peas * Green Split Peas * Lentils * Chick Peas * Pearl Barley

16 Bean Salute Chicken Soup a la Chez Terez:

One large whole chicken (about 4 pounds)
Carrot
Celery
Onion
Garlic
Whole Peppercorns
Sea Salt
Water to cover

One package Goya's 16 Bean Soup Mix

----->Toss all ingredients -except the beans!- in a large stock pot (roughly chop the carrot, celery, garlic and onion first--but save five carrots and an onion for later in the recipe) and cover with water. Bring to a boil and then reduce to a simmer for one hour. Turn off the heat and then cover the pot and let it rest for 45 more minutes.

----->Meanwhile, pour half of one package of Goya's 16 Bean Soup Mix into a medium sauce pot. Cover with twice as much boiling water, pop on the lid and set aside, soaking beans and peas for about 90 minutes.

------>Back to the chicken! After simmering and resting is complete, strain broth and reserve.  Pick chicken apart and toss the rest. Skim the fat off the top of the chicken broth (I find it helpful to put it in the fridge in a shallow bowl for a bit first).

------>Take one more onion and roughly chop, toss it into the empty stockpot with olive oil, salt and pepper; saute until translucent. Peel and chop ~5 more carrots into coins, add to onion mixture and saute one minute more.

------>Drain beans and pour into stock pot, cover with reserved chicken broth (about six cups) and simmer for one hour.

----->Add half of the shredded chicken (save the rest for chicken salad, mmmm) and bring to a simmer again.

----->Ladle, salt, pepper, enjoy!

----->If you are lucky enough to live by a bakery, fresh whole wheat bread and salted butter is delicious as a side. I recommend Clear Flour Bread in Brookline, Mass.

***Life changing. The different textures and and flavors of the beans are subtle and satisfying. Next time I am going to add a couple of cups of chopped kale or spinach for some extra green and flavor.

XOXO Terez