23 December 2007

More Pork, More Pork and More Pork

On Friday the postman knocked on the door to deliver our 16 lbs country ham.  It is a gift from Lori's brother (he can not eat something with that much salt in it.)  The ham is now soaking, in the morning I'll take it to the butcher to slice, then cook it for the big dinner.  I'll keep the hock end for beans and the shoulder end for some flavoring and who knows perhaps some pork stock.
Last week a package arrived from Dr. Burg, his article was approved for publication in Presence; I asked him to send me a copy of journal.  In the package he included a tin of Bacon Mints.  I was excited but a bit apprehensive to ingest them: were they or weren't the for human consumption - Dr. Burg had no idea.  I thought perhaps they were in the genus of Yip Yaps.  I went ahead and tried them and loved them.  Thanks Dr. Burg.
Last night we were able to get the kids down sometime right after 7; we even watched a bit of a Seinfeld episode but the real treat was watching a Simpsons episode (the one where Lisa turns Buddhist).  In one poignant:
Homer: So, you think you know better than this family, huh?
Well, as long as your in my house, you'll do what I do,
and believe what I believe. [the camera pans to reveal
that Homer is talking to Bart] So butter your bacon!
Bart: Yes, father. [does so]
Lisa: Mom, Dad, my spiritual quest is over.
Homer: Hold that thought. [to Bart] Bacon up that sausage, boy.
Bart: Dad, my heart hurts. [Homer glares at him] Ohh. [wraps a
slice of bacon around a sausage link and eats it]


hawk said...

I've always wondered what made a good country ham. My dad always brought one home from Arkansas after the boy scout canoe trip every summer. He bought the ham at a smokehouse called Coursey's that was near St. Joe, AR, and the Buffalo River. I thought Coursey's hams were the best. They still smoke ham although I don't think they mail order. What do you know about Coon Creek? Is it a "heirloom" ham or a brand?

With Em's salt intolerance, ham is out of the picture. I would like some beef jerky from Boudreaux's meat market in Thibodaux. Maybe Boudreaux smokes hams.


hawk said...

Coursey's Smoked Meats
U.S. 65 North
St. Joe, AR 72675
Phone: (870) 439-2503

No Smoking in Restaurant

A fifty-plus-year-old ham house in the Ozarks of North Arkansas; primarily a mail-order and take-out business, with scarlet hams hanging on a rack in cloth bags, an assortment of jerkies in jars, local jellies, sorghum and honey for sale. Coursey’s has a small counter in back where sandwiches made of ham, turkey, or peppered beef can be purchased.

LadyBurg said...

What yummy looking mints. Don't they stink!?

G. Travis Norvell said...

Fr. Hawk, the ham was a gift from my brother-in-law. As to the quality of the meat and organization, I can not say. I can say it was a good ham, but your smoked hams sound better.

Woody said...


hawk said...

Parson Theobilly,

I'm glad the ham was good. My brother-in-law once sent me a canned ham for Christmas. Apparently, it was a family tradition and important to him. I think it is still in a box in the basement. I'm glad your brother-in-law has enough sense to send you a fresh ham.

When I was a kid my grandmother served ham loaf at Christmas. She bought it at a ethnic market in Bartlesville, Oklahoma. I always thought the things were gross, but my parents loved them. Any experience with ham loaf?

Also, what do you know about canned bacon? Now that you've tried bacon in a tin, it led me to ponder the goodness of canned bacon. We used to eat it on Scout trips, and I remember it being salty but good. I think it was from Scandinavia and we bought it at the Army/Navy store.

G. Travis Norvell said...

Rt. Rev. Hawk,

Ham Loaf - No go.

Canned Bacon - I would be willing to try.

Canned Ham - only thing I know about them is that Letterman used to give them out as prizes for his crazy quizzes he did with the audience members. Xmas Eve well at the new parish?