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| My friend Jan and our Kentucky friend Debi at a local Lavender Farm |
It was a joyful and emotional reunion with our dear friends from Kentucky.
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| Art in the park - I know, I know - the trees are beginning to whisper autumn! |
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| My friend Jan and our Kentucky friend Debi at a local Lavender Farm |
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| Art in the park - I know, I know - the trees are beginning to whisper autumn! |
Till next time ... hugs to you all!
What happened to May and now June???
April 2022

Marie (my sister) makes this and has it marked as one of her “family favourites”. She uses a dry mix to rub on the roast (Marie trims the skin but leaves the fat layer on and uses this rub for a 5 lb. roast):
1 Tbsp. Flour, 2 tsp. salt, pepper, ½ tsp. dry mustard, ¼ Cup Brown Sugar, ½ tsp. thyme, Paprika and Garlic Powder.
At this stage you can score the fat into diamond shapes and stud with whole cloves.
Put it in the roast pan, fat side up, add a sliced onion, pineapple rings (optional), apple juice or ginger-ale. When using the juice she roasts it with a cover on for a really tender result. Sometimes she roasts it without the juice and without a cover, starting the roast at 400F for about 15 minutes and then reducing heat to 325F for 4 hours. You need approx. ½ - ¾ lbs. per person for a bone in ham or ¼ - ½ lbs. per person for a boneless roast. Internal temp. should be 160F when ready for serving.
More With Less by Doris Janzen Longacre is celebrating 50 years !! Menno Media put out the invitation for testing some of the recipes and...