Sunday, May 25, 2008

Hams and Heat

5/25/08 - The Lord's Day - Late Morning. Greetings y'all. We're in the midst of a very nice Lord's Day here. The temps have been unseasonably hot - so we are getting prepared for a hot summer. It still hasn't rained, so we are really looking forward to some moisture.

Things are going well here. Today, for fellowship dinner, we are having one of my homegrown/homemade/home-cured hams. This is the first one from a pig that was born here and that was raised here and that we butchered right here. I prepared the hams the old, old-fashioned way, and in fact I double cured it, doing a wet cure for a month and then a dry cure for a month. I had Danielle cube up the other ham for canning, but both of these hams could have been hung and stored in our root cellar for at least 6 more months, I am certain. So this will be our first example of a beginning to end, old-timey meal. Everything was done the old-fashioned way, and I look forward to enjoying the fruit of all of that labor.

The gardens are going good, but it has been very, very hot - and everything is showing the wear and tear from the heat. Yesterday I spent most of the Sabbath in the cool of the root cellar reading books. During the week we continued some work on the roof of the office, and we hope to get some more work done on it today after fellowship. We'll see.

Well, I hope to get back to some regular blocking this coming week.

Your servant in Christ Jesus,

Michael Bunker

1 comment:

Marci said...

I am looking forward to hear how your ham turned out.