And the HAMFEST festivities continue!
One of the most anticipated uses of leftover ham in our house is the creation of Ham Pockets, both for their sweet-salty-cheesy-crusty deliciousness and for the opportunity to sing the name Ham Pockets over and over again, a la early 90’s Hot Pocket commercials.
Don’t be fooled by the intense expressions of Hot Pocket ecstasy above – the real things manage to be both burn unit-level scalding and icy cold in the center all at once, harboring unintelligible ingredients smothered in a belly-aching combination of molten cheese and regret.
While that may not be enough to stop you (we’ve all made a regrettable Hot Pocket choice or two in our lives, right?), there is a better way – HAM POCKETS!
If you didn’t experiment with cooking rabbit or gather around a splendid haunch of lamb this Easter, you probably invoked that most classic and welcome dinner guest, the glazed holiday ham.
Salty and magenta-hued, this magnificent bastion of porky resplendence is beloved not just for its initial holiday debut, but especially for the days and days of leftovers to follow.
This is a glorious and celebratory time, a time Jason and I exuberantly declare to be HAMFEST.
Wondering what to do with leftover rabbit pieces from my Braised Rabbit with Charred Carrots? Or maybe you just want to experiment with the mild flavor of this highly sustainable meat?
Make this high-speed rabbit ramen broth in a pressure cooker to get hours-long flavor extracted in under an hour.
I don’t know if 303 Day was just made up yesterday or if it’s been a thing for a while now.
But guys, with this blue-sky, sunny Colorado patio-weather day, I’m not complaining. We’ve got it pretty good here, and if Denver wants to celebrate, I say she’s earned it.
Let’s celebrate 303 style. Wanna crack open a beer with me?
This is a smoothie for people who hate smoothies.
Usually relegated to punishment for an indulgent weekend, brief but fervent moments of health-consciousness or intensely regimented diets, smoothies are often boring, unsatisfying and unappealing visually. Not to mention they virtually ALL use bananas as a thickening agent. Blech. Don’t tell me you can’t taste them in a smoothie – YOU CAN TASTE THEM and they taste like bananas.
But the real problem for me is, they are just so… smooth. Like eating nothing. Or worse, like eating something that FEELS like nothing and that you’re being forced to eat because you are unable to chew or perceive texture due to a tragic injury.
Smoothie bowls fix this egregious error of viscosity by making the smoothie play support to a riotous parade of interesting, textural toppings. Teensy, crunchy chia seeds, creamy and toothsome cashews, bumpy berries or chewy dried fruit – the possibilities are practically endless to liven up the uninspired smoothness of smoothies. Join me in making this Tropical Smoothie Detox Bowl, and together we can fix what is wrong with the classic blended meal.