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desperanceYesterday I boiled a small smoked gammon, self-indulgent brute that I am. And kept the boiling-water.
Today, I have sliced and sizzled onion, carrot, celery with chilli and smoked garlic (the Xmas continental market is in town, so I brought home my annual plait of smoked garlic, and the whole house smells of smoke, even to cold-belaboured me; the first night, I really thought I'd left something on the stove), then added the gammon-water and handfuls of yellow split peas.
Pea soup, and a ham-and-mustard sandwich on the side. That's lunch.
Nom-nom-nom.
Today, I have sliced and sizzled onion, carrot, celery with chilli and smoked garlic (the Xmas continental market is in town, so I brought home my annual plait of smoked garlic, and the whole house smells of smoke, even to cold-belaboured me; the first night, I really thought I'd left something on the stove), then added the gammon-water and handfuls of yellow split peas.
Pea soup, and a ham-and-mustard sandwich on the side. That's lunch.
Nom-nom-nom.