Archived posting to the Leica Users Group, 2007/08/21
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Like a fine wine, I do not travel well, so I have never been to Spain. I have eaten high-end Spanish and Italian ham, though, as these are imported into the US. You can get these even in Southern Ham rich areas as Richmond, Virginia. Hell, the Commissary at Fort Lee stocks Bavarian and Italian hams, though I've not noted any Spanish hams there. I live about forty or fifty miels from Smithfield, Virginia, the home of the ultimate Southern ham. Great stuff and highly recommended. Hams can be cured in several ways -- smoked, sugar-cured, or salted, among others. Those who have only had a sugar-cured ham are missing the point. A slab of smoked ham, a couple of eggs, and some grits. Now, THAT is real eating. Later this week, I have to drive across Richmond to pick up my latest shipment of Nova Scotia Kippered Herring. That is ALSO a favored meal, though I've never tried it with spoon bread. Who knows? Maybe this is the time! And whatever became of that magnificent canned bacon we used to be able to buy from Hungary? The fall of Communism cost us ORWO paper and, I fear, canned bacon as well. It must be true that even a silver cloud has a dark lining! Marc msmall@aya.yale.edu Cha robh b?s fir gun ghr?s fir!