We've been working on a huge ham from Prather Ranch. It tastes so good; really good cure and no smoky ashtray flavor. We've been using it to put in things and around things and... I just wanted a slice on its own. I guess I'm a square.
So that made for a pretty Sunday lunch, along with a fresh green salad (the mache was bitter, ech) and a mound of what we are calling Cannonshot. It is a hybrid of colcannon and clapshot.
Cranky used a hand masher, and the carrot stayed lumpy, which I think is springy looking. And, it didn't come out looking like Gerber's pureed baby aspirin.
Excuse me, I have to get back to the fireplace. Sigh.