October 9, 2013 – 8:54 pm
I wish I had my mom’s own recipe for ham and beans, but I think this comes close.
Ham and Beans
- 1 pound dry beans, soaked overnight (I use Great Northern beans. My mom always used navy beans.)
- 1 T dry onion (or as much fresh onion as you care to add)
- 3 bay leaves
- 1 tsp celery seed (or use fresh celery)
- 1 tsp dry basil
- 1/4 tsp garlic powder
- 1/4 tsp ground cloves
- 1/4 tsp freshly ground black pepper
- 1 T. cider vinegar
- 3 c. ham
- Salt to taste (Remember that the ham may be very salty, so taste before adding more salt.)
Rinse the beans in cold water, discarding shriveled beans, small stones, etc. Drain the beans and place in a soup pot, covering with 8 cups of water (or to at least twice the depth of the beans). Let soak overnight. The next day, drain and replace the water. Put the pot over medium heat until the water starts to boil. Turn down to a simmer and cook until the beans soften (about two hours). The spices can be added when the beans are simmering, but do not add the salt until about half way through the cooking time. Add the ham, and taste for saltiness. Continue to simmer until done.
Personally, do yourself a favor and buy a smoked pork shank. Our local butcher recommended it to me and it makes delicious ham and beans. I put the pork shank in a crock pot on low overnight. The next day, I pull the meat and the bones, and throw away the fat. I add the bone to the beans as they simmer. When the beans are soft enough to eat, I add the meat to the beans and continue to simmer for a bit. If the beans need more liquid, I use some I’ve saved from the crock pot. If the liquid is kept in the fridge while the beans cook, the fat will harden and can easily be lifted from the top, leaving the flavorful liquid. Just be mindful that the liquid is probably rather salty.
The ham and beans should be served with cornbread, of course. Try my favorite recipe, if you like.
~~Rhonda
October 9, 2013 – 4:06 pm
Corn Bread
Grease a 9×13 pan. Preheat oven to 400*.
Stir together:
2 c. flour
1 c. sugar (less is fine, if it’s too sweet for you)
1 c. yellow corn meal
2 T. baking powder
1 tsp. salt
Stir together with a fork until egg is beaten:
2 c. milk
1/4 c. vegetable oil
2 eggs
Pour milk mixture over the flour mixture and stir only until dry ingredients are incorporated. Do not over stir.
Pour into a greased 9×13 pan.
Bake in a 400*F oven for 25 minutes, until golden and beginning to brown. A toothpick should come out clean.
When I measure the milk, I use a 4 c. measuring cup, measure the milk, add the oil to make 2 1/4 cups total, then add the eggs and stir. Saves cleaning extra dishes.
To make a more moist cornbread, with a bit of a tang, substitute 1/4 cup of the milk with 1/4 cup of buttermilk. Delicious!
My family loves this cornbread recipe and I am often asked for the recipe when I serve it to company or take it to a potluck. I hope you enjoy it, as well!
~~Rhonda
August 31, 2013 – 12:47 pm
My mother was born August 31, 1933. Today would have been her 80th birthday.
Back row: my maternal grandparents, Harold and Nellie, and Dale.
Front row: Jane, Pete, Tim, and my mother Georgia.
High school picture
Mom and Dad’s wedding day
Our family in 1957
Alan and Georgia with Genny, Paula, Mary, Margaret and Rhonda
Mom and Dad ~ Christmas at our house several years ago.
Mom loved the outdoors, especially woods and quiet natural areas. So do I. She enjoyed alone time, as I do. She loved old houses, their stories, and the sense of history they exude. Me, too. She was artistic and creative, loved crafting and making things with her hands. The longer she is gone, the more I realize we were alike in many ways.
I didn’t take time to find other pictures today. I’d have to dig through the scrapbook cupboards to find them, then scan them. Sounds like a good project for January/February. A good way to spend some of that alone time I enjoy so much. Just like Mom.
Happy birthday, Mom! Love, ~~Rhonda
August 27, 2013 – 7:57 pm
I have a hard time believing it is Christmas prep time at our house. The summer passed so quickly! September is almost here and we will be readying the rooms for Christmas trees soon. Looking at pictures from previous years is putting me in the Christmas frame of mind!
The prep is always fun. This year may be a bit of a push, with the first Sunday of December being the weekend right after Thanksgiving instead of a week later, as it usually is.
But with all those helping hands and a plan in place, we should be fine!
I’m really looking forward to the magic the littles bring to the holiday celebrations. They get so excited, watching the trees go up, one by one.
The Christmas concert with Nathan George and friends will be either Dec. 5 or Dec 12. Nathan isn’t sure which date will work best. Save them both for now. 🙂
It’s nice to have the house ready before the first of December. It gives us time to savor every aspect of the season.
Christmas…we’re ready to start!
~~Rhonda
