Friday, April 29, 2011

Soup

One of the best parts of Easter is actually a part of the aftermath. Yes, I am talking about using the ham bone and the scraps of ham that cling to it to make split pea soup! Wednesday night I did just that. I made a double batch-- about six quarts. It was lunch and dinner on Thursday. And when we've had our fill, we will probably still have some to freeze for another day.

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