A Year of HYPERLIVING: Easter Yum

Forecast for the Future

"Every individual without exception bears a potential writer within himself. The reason is that everyone has trouble accepting the fact that he will disappear unheard of and unnoticed in an indifferent universe, and everyone wants to make himself into a universe of words before it's too late.

Once the writer in every individual comes to life (and that time is not that far off), we are in for an age of universal deafness and lack of understanding."

- Milan Kundera, The Book of Laughter and Forgetting

Tuesday, April 14, 2009

Easter Yum

I celebrated my re-entry into meat world with a feast for the ages on Sunday, as Amy and I brought some of our friends together for a wonderful Easter dinner.

We at: bourbon-glazed ham, gruyere-asparagus tart, scalloped potatoes, candied carrots, string bean-bleu cheese-walnut-cranberry salad, and herbed potatoes, plus a dessert of carrot cake and cupcakes. It was absolutely wonderful. YUMMMMM.

Neither of us had ever baked a ham before, so we were surprised how well it came out. The ham was a fully-cooked butt end and t glaze Amy used was mixture of bourbon, dijon, orange juice, brown sugar, paprika, chili powder and honey. The ham took about two hours to cook and Amy had to take it and re-glaze every 30 min over the two hours. But, wow, was it worth it!

Here are some photographs (more available on Flick here):

Amy and Kathleen peel and slice potatos.

Amy readies the scallop scream as the carrots simmer.

I prepare the surprise hit gruyere-asparagus tart

Surveying the landscape

I attempt to carve a ham for the first time in my life (minor FAIL)

CARROT cake