Talking of pages, I can’t believe how incredibly dumb I am, I have been writing a blog for a number of years and yet I have only just discovered Blogger offers me the chance to use other pages. I don’t know why I never realised it before particularly as I wondered how other bloggers did it. I feel such a dimwit for not seeing the option before. Not sure what I would use the extra pages for although one blogger I know uses them for all the awards.
Friday’s bowling wasn’t as good as the previous Monday but I beat my average which is always good.
We have certainly lost a lot of our snow in the last few days. We can actually see stretches of grass from our windows. Matt even went out without a coat the other day. It has been mostly very sunny but I don’t think it’s quite that warm yet.
I thought this sounded like a tasty and very easy hors d’oeuvres – certainly something I would like to eat. Don’t be afraid of the anchovies, they give a lovely salty flavour to a dish. Never, but never, eat them on their own. This recipe from Food and Wine.
Potted Ham with Cabbage and PicklesContributed by Kay Chun
- TOTAL TIME: 20 MIN
- SERVINGS: 2 cups
- 2 oil-packed anchovy fillets
- 1/4 cup extra-virgin olive oil
- 1/2 pound smoked ham, shredded
- 1 cup finely chopped green cabbage
- 1 small dill pickle, chopped (1/3 cup)
- 2 tablespoons chopped dill, plus more for garnish
- Freshly ground pepper
- Toasted country bread and mustard, for serving
- In a small saucepan, melt the anchovies in the olive oil over moderate heat, stirring. Scrape the anchovy oil into a medium bowl. Add the ham, cabbage, pickle and chopped dill, season with salt and pepper and mix well. Pack the ham mixture into a 3-cup ramekin and garnish with dill. Serve at room temperature with the bread and mustard.
Have a great day