For our Canal House open house yesterday,  a big pot of pumpkin soup with smoky pimentón bubbled away on top of the stove, while a 20-pound smoked ham encrusted with golden bread crumbs baked slowly in the oven. We had so many wonderful visitors, but you know how it is with a ham, it just goes on forever.  So today we’re sharing lunch with all who couldn’t make it—pumpkin soup with scallions and sliced ham on buttered Ryvita. We’ve got to eat up this ham or we’ll be having it for Thanksgiving dinner!

 

 

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