It is over.
Just like that.
Christmas has come and gone,
and has hopefully left you will some warm memories!
I hope you all had a marvelous time and
were able to spend the day with those you love most.
We are lucky to live in close proximity to our extended family and had the chance to visit with almost all of them over the past few days, which is always a lot of fun. Our kids were pleased with the loot Santa brought them…
and I still have some homemade caramels stashed away in my pantry.
So, you could say life is pretty great around here.
I’m looking forward to a relaxing week with my kids and hubby, playing board games, watching movies and trying like heck to figure out how to put these legos together.
Who knew that could be so tricky! Apparently 5 years olds have a hard time following an instruction sheet.
Could be because they haven’t even gone to school yet and don’t know how to read.
Just a hunch.
I do have a few posts planned for you this week,
including this great soup recipe that uses leftover ham.
Just in case you had ham for your holiday feast
and are wondering what in the world to do with it
now that the jolly day is past.
This wonderful, hearty soup calls for a leftover ham bone and dried beans. It takes about 3 hours of simmering for the beans to cook through and become soft. But don’t let that deter you. It is very simple to put together and makes your house smell wonderful as it simmers away while you do important things like put legos together with five year olds.
Ham and Bean Soup
Time: 15 min. hands on + 3 1/2 hours cooking
Yield: 20 servings
Recipe from MyHandsomeHusband
***NOTE: This soup freezes very well.
1 ham bone, with about 2 C of ham still on it
4 C dried white beans (great northern)
1 onion, chopped
1 C carrots, chopped
1/2 C celery, chopped
1 t garlic (I used the kind from a jar)
4 C water
9 beef bullion cubes
1 T sugar
1/2 t rosemary
2 T butter
salt and pepper to taste
1. Place the ham bone with ham still attached into a large pot.
2. Pour 4 cups of dried white beans into the pot.
3. Fill the pot full of water…
and get that pot to the stove top. Bring the liquid to a boil, reduce the heat and let the mixture simmer…
with the lid on, but placed at a slant allowing steam to escape.
4. Let the beans and ham simmer for about 3 hours, or until the beans are tender.
5. Once the beans are cooked through, remove the ham and ham bone from the pot and put it on a plate. Pull the ham away from the bone and fat and shred it with two forks. Put the shredded ham back in the soup pot and toss the bone and fat in the trash.
6. Chop up one onion, 1 cup carrots and 1/2 cup celery.
7. Add the veggies to the pot along with 4 more cups of water, 1 t garlic, 9 bullion cubes, 1 T sugar, 1/2 t rosemary and 2 T butter.
8. Bring the soup to a boil and let the veggies cook until tender. Should only take about 10 minutes.
9. Taste the soup and add a bit of salt and pepper to taste. If the soup is too thick for your liking add a bit more water.