{"id":300,"date":"2011-01-02T17:39:04","date_gmt":"2011-01-02T17:39:04","guid":{"rendered":"http:\/\/marigoldonline.net\/?p=300"},"modified":"2011-01-02T17:39:04","modified_gmt":"2011-01-02T17:39:04","slug":"eternity","status":"publish","type":"post","link":"https:\/\/marigoldonline.net\/?p=300","title":{"rendered":"Eternity"},"content":{"rendered":"

\"\"<\/a><\/p>\n

Dorothy Parker (above) is credited with coining the phrase “eternity is two people and a ham.”\u00a0 Parker, poet, satirist and one of the founders of the Algonquin Round Table,\u00a0\u00a0 reviewed books for The New Yorker<\/em> under the name “Constant Reader. ”\u00a0 One of her acerbic comments was about\u00a0 Winnie the Pooh<\/em>, of which she wrote\u00a0 that\u00a0 ‘Tonstant Weader Fwowed\u00a0 Up,’\u00a0 apparently having found Pooh and co a little too twee for her taste.<\/p>\n

Because a ham is big it can look\u00a0 daunting.\u00a0 Big can be great when it yields good leftovers– in the case of ham, more meals just as is, sandwiches and egg dishes.\u00a0 At the end, the bone goes into split pea\u00a0 or Yankee Bean Soup which is a delicious cold weather meal.\u00a0 This recipe is from the New York Times which credits chef Don Pintabona of Tribeca Grill.\u00a0\u00a0 I did the bean quick soak (read the bag) and\u00a0 didn’t add the escarole or Swiss Chard because the snow we had just after Christmas made going to get it more than I was willing to do but\u00a0 I’ll add it next time I make this soup.<\/p>\n

Yankee Bean Soup<\/span><\/p>\n

<\/a>\"\"<\/a><\/p>\n

<\/span><\/p>\n

<\/strong><\/span><\/p>\n

<\/strong><\/span>
\nServes six to eight. (I made two quarts and froze one for future meals)
\n<\/em><\/p>\n

Ingredients<\/strong><\/span>
\n1 pound navy beans or white beans, soaked overnight
\n3 ham hocks
\n1 gallon (16 cups) chicken broth
\n1 bay leaf
\n2 tablespoons olive oil
\n3 stalks celery, cut into small dice
\n2 large carrots, cut in small dice
\n1 large onion cut into 1\/4-inch dice
\n1 medium onion, left whole
\n2 cloves garlic, minced
\n8 cloves
\n3 medium Idaho potatoes, peeled and cut into 1\/2-inch dice
\nSalt and freshly ground black pepper
\nHot sauce, to taste (optional)<\/p>\n

1\/4 cup chopped parsley<\/p>\n

1 tablespoon fresh thyme<\/p>\n

Cooking Instructions<\/strong><\/span>
\nDrain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour, depending on how long the beans were soaked.<\/p>\n

Heat the oil in a separate saucepan, add the celery, carrots, and diced onion, and saut\u00e9 over medium heat, until softened, about 2 minutes. Add the garlic and saut\u00e9 until fragrant.<\/p>\n

Stud the whole onion with the cloves. Stir the saut\u00e9ed vegetables into the beans, add the whole onion and diced potatoes, and return to a boil. Reduce the heat, and simmer until the beans and potatoes are tender, about 30 minutes. Remove the whole onion, bay leaf, and ham hocks. Remove the meat from the ham hocks, and dice, discarding the fat and bones.<\/p>\n

Pur\u00e9e half of the soup in a blender, and return the pur\u00e9e to the remaining soup in the pot, along with the diced ham. Reheat the soup, and season to taste with salt and pepper and hot sauce if desired. Finally finish the soup with the addition of the parsley and thyme.<\/p>\n

Note:<\/strong> When soup is finished, you may add to it 1 to 2 cups of cooked, chopped escarole, Swiss chard, or broccoli rabe for garnish if desired.<\/p>\n

Happy New Year!<\/p>\n","protected":false},"excerpt":{"rendered":"

Dorothy Parker (above) is credited with coining the phrase “eternity is two people and a ham.”\u00a0 Parker, poet, satirist and one of the founders of the Algonquin Round Table,\u00a0\u00a0 reviewed books for The New Yorker under the name “Constant Reader. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[42,44,43],"class_list":["post-300","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-dorothy-parker","tag-ham","tag-the-new-yorker"],"_links":{"self":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts\/300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=300"}],"version-history":[{"count":5,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts\/300\/revisions"}],"predecessor-version":[{"id":376,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=\/wp\/v2\/posts\/300\/revisions\/376"}],"wp:attachment":[{"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marigoldonline.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}