One plate of our Easter dinner for two, on my Grandmother’s china. Success. Everything was ready at about the same time, and tasted the way I wanted: Ham with Joy of Cooking’s Spirit Glaze, fresh orange segments, asparagus with lemony one-egg hollandaise, ripe olives, devilled egg, a quarter of a gigantic sweet potato, cold pea salad. Because this already was a lot of food, I skipped making the beet-pickled eggs into devilled eggs and will instead prepare those for supper tonight / lunch tomorrow.
Most of the ham leftovers are now frozen in 2 slice packets with some of the glaze, some w/o extra glaze was cubed before freezing, and a few slices with glaze are in the fridge for easy meals tonight & tomorrow.
I was pleased to find the ripe olives in a 4-pack of “servings to go” cups. A single cup was enough for our meal, leaving 3 sealed with long shelf-life, and now I don’t need to find all my ripe olive recipes for leftovers.
