Last night's past was a combination of leftovers, a versatile, past-the-sell-by-date-still-edible market product.
Served, of course, a proper garden salad.
The ham was the last of the last Cristmas ham and which proves the point that the wastage with cured meat is minimal. The bone will go into the freezer for winter and pea and ham soup. Given that Christmas was nearly three weeks ago, under the right conditions, really does keep well.
That was combined with the chunky mushroom pâté I sell at the market and fresh parsley.
Lose the ham and it's vegetarian. Here is the link for the pâté which is entirely plant-based.
Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa
Photo: Selma
Post script
If this post might seem familiar, it's because I'm doing two things:
- re-vamping old recipes. As I do this, I am adding them in a file format that you can download and print. If you download recipes, buy me a coffee. Or better yet, a glass of wine....?
- and "re-capturing" nearly two years' worth of posts.
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Original artwork: @artywink
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