Read more: http://www.nydailynews.com/life-style/fashion/x-rays-reveal-corsets-put-squeeze-victorian-women-article-1.1353935#ixzz2UMHLP8MS
Also, it assumes a small knowledge of the San Francisco Bay Area. For Penzey's Spices, look here: http://www.penzeys.com
Dittmer's and Swingle's are old-fashioned butchers who smoke their own meats onsite. You're on your own for local substitutions.
requirements: 1 lb dried peas, 1 lb "baby" carrots (an appropriate size and prewashed for the lazy), Penzey's[Menlo Park, or online] Spices Ham Base, 6qt crockpot
Especially lazy variation (for the end of an oncall week): ham hock or shank, Penzey's onion and/or garlic powder
Over the top variation (when there are a few neurons left and/or guests to impress): smoked ham hock or shank from Dittmer's [Mountain View] or Swingle's [Jackson], garlic cloves, onion
Peel garlic and onion
Assemble in crockpot: peas, carrots, 4qt water, 2tablespoons Ham Base, actual ham, onion/garlic components. Set to cook on low for 8 hours and sleep the sleep of the just, knowing that there will be soup all weekend long.
When complete, retrieve meat and bone fragments with tongs. Discard bones and skin, chop meat into civilized-looking pieces. Return meat to soup and serve. Consume messily, preferably with good bread.
- A9.com2011 - present
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