Days at the cloistered Fitzmorris household all run into each, other, as it is for everyone now. Keeping up with “the List” is pretty much the main thing, and getting out the newsletter with special things of interest takes up the rest of the time. We did our first podcast last evening, or rather the one that seems acceptable. The St. Patrick’s Day podcast will also be up at my insistence, and only because it talks especially of St. Patrick’s Day” Irish” foods, but the sound quality is so poor it sounds like Tom is talking to me from the other end of the house. Mystery solved. We finally know why Doug had to work so hard to keep the levels even on the Food Show. - Tom’s very cool retro mike with the WSMB logo, doesn’t actually, well, work. As we do more of these, we expect the quality to get better. We appreciate your patience. It is still a distraction from “the situation”, we hope, and will have the same entertainment value as the Food Show, in half-hour increments.
That’s kept us so busy here that we barely even think about eating. It was exciting the first night to have the Oxlot 9 takeout meal, and we will try Pardo’s tonight. But last night we stayed in and ate Tom’s Root Beer Glazed Ham with baked sweet potatoes and broccoli. Every time we do the baked ham, its ingredients change based on what is in-house. Last night we used Abita Root Beer from the bottle instead of a big jug of Barq’s, and we used the sticky marmalade from the Goring Hotel from last year’s trip to Britain. We threw in some crushed red pepper to make up for the lack of pepper jelly, which is still the best way, but in the end how far wrong can you go with a sticky dark glaze perimeter of a ham?
We needed to do the ham because we decided it’s preferable to deli ham every day, but mainly because it seemed so appropriate in the context of the “situation.” We are reminded of the old saying, “What’s the definition of eternity? ...Two people and a ham.” Here it’s three people and Tom’s Root Beer Glazed ham, and somehow that makes it better.
Here is the Podcast
