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.
Hmmm. I’ll consider this. I’ve found I get reasonable results if I break the two sliders apart and poke a couple of small holes in the plastic package, and nuke them from frozen for 1 minute. (The whole point is “I am hungry NOW.” after all. having to plan seems rather against the spirit of it the enterprise)
A note on the recipe - Slice your citrus and fennel thinly (and, if you’re me, add 6-8 whole garlic cloves) and give them a head start in the olive oil in a 375-400F oven for about 20 minutes. That way you can ensure that they will be cooked through by the time the salmon is done in the 275F oven. I roasted them in the morning and let them (and the oven) cool off. Worked great!
Thanks. I inherited partial sets from Grandparents on both sides, and also my Mom & Dad’s china. Only 3 dinner plates and a couple of cups in this set, which I like to use for Easter when we’re just 2 at home. I use the set from the other Grandparents for our Anniversary and Thanksgiving, and my parents’ set for Christmas and New Years. Many happy memories for me with each set.
You can just stash a couple of the packs in one of the colder fridge drawers, so they’re cold but thawed. I think they have a 10 day use by once you do this, which is never a problem. I’ve tried your method with the frozen ones, even adding a wet paper towel and a microwave plate cover to try to “steam” things up a bit but the bread inevitably turns hard. Not so if they’re thawed and waiting in the fridge for right now consumption. After all, there are only 3 packs in a box.
Semi-boneless leg of lamb, slathered this morning with a mix of 1 Tbsp minced fresh rosemary, 1 Tbsp minced fresh garlic, s/p, 1-2 Tbsp olive oil, 1 Tbsp fresh lemon zest, 1 Tbsp fresh lemon juice. Let it sit in the fridge until 1 hour before roasting at 350° until internal temp was 135°. Pulled and let it sit to rest.
That is what I need to do is rotate all of the sets we’ve inherited from multiple grandparents and great aunts and uncles. Same with the silver. I’ve tried to hand much of it off to the kids, but they’re not interested. I’ve considered getting it sold to Replacements
There was an equivalent from a chain years ago in these parts called Little Tavern burgers. They were steamed, small, and sold by the bag. College students especially had a fondness for them. IIRC they were referred to as “death balls”.
Friends of ours sold to Replacements, a good option if you have pieces in “like new” condition. And around here Craigslist Free is amazingly effective if you’re willing to simply give away and enjoy the delight of a new owner, even though they are strangers.
