Full Day

Remember I said I would put the bone broth kettle out to cool overnight so I could skim the fat off in the morning? Well, I forgot that I can't reach the top of the freezer where I had the Mister put it, and I also remember putting it into the car on the back deck. Oops! Sold car. I sure didn't want to temp the visiting forest critters! Well it ended up in the kitchen refrigerator after I moved things around to make space. Yes, there was a lot of fat to skim off this morning. It wasn't as easy to do as when it used to be hard, but I was able to do it. I found that the yellow split peas cooked down faster than the green ones, went mushier quicker, tried to stick to the bottom even! I had to do an extra amount of stirring. It was tasty but something was missing. I never salt or pepper it as I feel everyone has their own limits on condiment additions, but I did add a little black pepper. It was lunch in my pottery bowl and very filling. I'll stick to the green variety.

It went well with the fresh loaf of whole wheat bread that I baked this morning.

It is ready, after cooling down to put in the freezer. I leave room at the top for expansion. Nice yield!

I had a wonderful surprise from my family friend who took away the base of the ceramic tree and replaced the entire wiring system. He brought it over after dark and it was so wonderful to see it lit and pretty! Happy Dance! It will stay lit the entire season. I like it that much!

Early this morning I decorated it and now my world here is right.

Meatloaf for dinner tonight! I should have lined the pan with foil and now will have a cleanup. I forgot! Dang! Doesn't really matter - I make good meatloaf! I know it is done when the internal temperature reaches 160°. I usually make a bigger one, but this will keep me for a bit.

If anyone wants to help wash dishes and pots and utensils, my door is open. I could feed you too!

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Memory of Days Gone By...

For the last couple of years I have had to have help lifting the heavy pot of 10 cups of water from the sink to the stove and then many -at least 10- hours later, taking the pot to the sink to dump out the bone into the colander. There will be my large blue container full of broth to pour back into the pot. Next will be to set it outdoors overnight to have the fat float to the top of the broth and be skimmed away. Another seven hours of simmering and stirring and my delicious pea soup is born! Although a time consuming project, the results were always appreciated and soooo good. Sure hope I can muster up the strength myself this year. Idea! Maybe I can fill the pot containing the bone several times with water! That will eliminate one lift! Ya think? Well here goes.....tomorow!

Who could throw away a ham bone without making some kind of soup? Mine turns out as smooth as a puree without any machine involvement. No straining either. Pure and simple. No other vegetables or ham pieces are added. I wonder how many kettles of this I have made in my lifetime as a wife and mother. Probably about 65 is my guess! Maybe more.

This time I'm trying a different variety of split peas. Not green - yellow! Time will tell if they are up to the flavor test! Salt and pepper optional when served.

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Project Complete

I had a spiral ham bone saved and frozen for making split pea soup. Yesterday I simmered it on the stove in water all day. In the evening I put on the lid and placed it outdoors on the wrought iron table. I used a shoe string to tie the lid down just in case a critter stopped by to check out the aroma. (Couldn't find a bungie cord.) This morning I removed all of the hardened fat from the top of the jelled broth and heated the broth on the stove. After washing the split peas, I put them in the broth with some chopped onions and simmered it for 4 1/2 hours, stirring often until the peas turned to mush. (There is a little packet of ham seasoning in the bag with the peas but I threw it out.)

We had a bowlful for lunch and the rest is jarred for the freezer with space for expansion. The little amount of top fluid is broth, not fat. The mushy peas sink. It was very tasty and a bit salty, though I never added even a small sprinkle.  It was also somewhat labor intensive. I wonder if commercially canned split pea soup is as good. At least I know what's in mine.

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What?? You say you don't care for split pea soup? All the more for me.

Typical Winter Day

The hambone is in the large pot and will simmer all day. After I remove the bone, the broth will be put outside overnight. Tomorrow the morning I'll skim off the fat layer that came to the top. Then I'll put the dried split peas and chopped onions in and simmer them until they have all completely turned to mush. Salt and pepper will be added. It is a time consuming, but not laborious project and always a wonderful and tasty treat for us. Two and one half quarts of delicious soup!

While this is happening indoors, the Mister is completing the driveway blow out with his new machine that was used only once last year.  A nearby neighbor with his truck-plow has generously opened the drive at the roadside. The neighbor's wife even asked if we needed anything from town as she was making a trip in. How nice is is to be thought of in these ways.

The reflection of the storm window annoys me!

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Sad news...We just got word that our wonderful vet, Doctor Joe has died. He is so loved by the entire community as he was an extremely caring and nice man. He took care of our pets, both large and small for over 25 years! 

"In 1962, Dr. Joseph C. Crowley graduated from Auburn University's College of Veterinary Medicine and returned to his hometown to practice. He began a career based on the principles of hard work, empathy and respect for pet owners and their animals, and honest, dependable service."

First Snow & Split Pea Soup

Well it was only a squall but left a ground cover on January 1, 2016 at 3:15 pm.

The Christmas ham leftovers have been processed. Yesterday the edible slabs and chunks were packaged and some were ground into salad type condition, using the old Gem. The bone and scraps simmered in the pot for about 8 hours.  I strained the bones and remnants in my trusty metal colander over a large plastic dishpan in my wonderful large sink. The rich brown broth was then poured back into the ancient 6 quart pot and set outdoors to cool overnight. This morning I retrieved the pot, and skimmed off all of the white fat layer (lard?) that had floated to the top. It was about a quarter of an inch thick and it was removed totally and easily.  

After rinsing two packages of dried split peas, (throwing out the "ham flavor packets" that are in with the peas) and adding a package of frozen chopped onions, the soup was started. It is still simmering after 7 hours. There will be no need for further straining as it will become a smooth, kind of thickish gruel. No lumps or bumps. I'll then add pepper and leave it to others for the salting.  I will freeze portions and keep a few for myself. I had a bowlful for lunch ALREADY! Ahhhhhhh....

A total of 6 quarts ought to keep us knee deep in pea soup, don't you think?

I sure would love to be able to share it with Carole, Anni and Theresa who have indicated in the past that it is one of their favorites.

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