April 14, 2017
And why is ham traditional in the South for Easter dinner, anyway?
(Answer: Because it’s about the time of year that traditionally, hams which were from pigs slaughtered in the fall and cured over the winter were ready to eat. And now you know.)
I have commenced Easter dinner cookery. Easter is another one of those “all about tradition” holidays. There is not a lot of room for maneuvering in the Chez Keyboard kitchen when it comes to Easter dinner. One MUST have:
- Ham. In my case, sliced, pre-cooked but warmed nicely with a glaze, Honey Baked ham, because that’s just damn good ham, and will serve me nicely for ham sandwiches for a good while.
- Deviled eggs. Because, Easter. Eggs. Et cetera.
- Green peas. Because they’re springy. I’ve bounced among several preps, and just tend toward the simple: steamed, buttered, tarragon.
- Asparagus. Because it’s the first local fresh green vegetable you can get. Because it’s wonderful. Because Children A and C, who’ll be partaking of Easter dinner, and I can eat our weight in it. I will either roast it, or wrap it in proscuitto and then roast it. And there will be hollandaise.
- Corn casserole. Frozen corn from last summer, Jiffy cornbread mix, eggs, sour cream, melted butter. Ain’t nothin’ no better.
- Mac and cheese. Because the carb-loading children require it.
- Rolls. Specifically, Ms. Mary Lloyd’s rolls. Because it’s a holiday. Because a leftover roll, split, toasted, and filled with ham, is one of the finest leftovers on the face of the planet.
- Lemon icebox pie. There is some wiggle room on dessert, but I was in the notion for lemon icebox pie, so that’s what we’re having. Because I made them today.