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Innisfree

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About Innisfree

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  1. I'm glad the twins are enjoying some extra indulgences. Hugs to you. I can't imagine how stressful this must be. I hope the water bombing can knock back the fire, and maybe you even get some rain.
  2. Yep. It might be a choice between that and a great big stock pot.
  3. It's essentially easy, yet with a few tricky bits. 😉 One of which is figuring out how long your family likes them soaked and/or simmered to reduce the salt. We don't soak, but do simmer, and slice very, very thinly, so the saltiness isn't a problem. My personal least-favorite bits are sawing off the hock if it's long enough to require that, and removing the hot ham from the deep, simmering water without dumping the hot greasy water all over myself and the kitchen. But the end result is awfully good. Maybe the 24 quart would work. I just measured what's left of the ham in the fridge (fully cured, remember: these things last), and it's 17 inches long. Thanks! We've almost finished this year's ham, fwiw.
  4. Right, sorry. I mean the kind that's cured for a year. Maybe I need to edit my title. See, I know they *sell* these hams, and I know you can't buy a boiler except as an antique, because I tried to buy my brother a new one as a wedding present years ago and it just wasn't available. So people have to cook them in something. Or maybe we all have our mothers' boilers...
  5. Okay, thanks. This is what I'm used to https://www.smithfieldmarketplace.com/about-country-hams Scroll down and they give cooking instructions. So, for a ham like this, just use a roasting pan with water under the rack, covered with aluminum foil? If that would work, I could skip the boiler altogether, since we usually don't soak the ham first. I could get used to that.
  6. So no simmering at all? Are you cooking a Smithfield type? How long do you bake it? The ones I'm familiar with usually simmer, very slowly, for six hours or so. They're pretty big: when we get to the glazing part, after they've simmered, they just barely fit in my big turkey roaster, and maybe protrude slightly over the edge.
  7. And if so, what sort of boiler or pot do you use to simmer them? This is a Very Important Yearly Ritual for us: a good ham, slowly simmered in an old ham boiler on Christmas Eve, to be served for Christmas dinner. The boiler is similar to these: https://www.ebay.com/b/Copper-Boiler/1433/bn_55188353 My boiler is an old inherited one which works fine, but my cooktop needs to be replaced, and I'm seriously thinking of getting an induction one. The boiler will not work on an induction cooktop. I know it's possible to use the little disks which transfer heat from the induction stove to a pan which otherwise won't work, but I'm wondering if there's a better way. So, what else do people cook their hams in? There must be some way people do this.
  8. Thinking of you all. I'm so glad you're safe.
  9. I haven't had anything helpful to offer, Quill, but I've been following along and thinking of you.
  10. We sent the DE transcripts by Parchment, also, as soon as final grades were reported.
  11. Perhaps to inform, and to motivate change while change is possible? Freaking out doesn't seem like a useful response, because it's limited to an emotional reaction. But there are plenty of responses that are useful. I think one way to deal with the overwhelming emotions of a genuinely scary situation is to engage in productive actions. This is similar to our response to trauma: people who *act* in some way to protect themselves tend to recover better from trauma (see The Body Keeps the Score). So, in response to the warning of the Doomsday Clock, actions could both relieve anxiety and actually help address issues. Individual efforts do seem small, but can still help. As groups, we can do more. Anxiety, yes. I do feel anxiety. But I feel grief even more. I don't feel like our job is only to save humans. I feel that we are responsible for the vast destruction of such beautiful complexity of life. I want to save *that*. And, I think our lives will be diminished in ways we can't begin to fathom if we allow that destruction to continue. There's the environmental and ecological level. That's underlying human economies and health. Then there's the simple, profound loss of beauty, and the resultant grief and guilt and all manner of ripple effects.
  12. I'm sorry, Stella. I can't imagine how hard that must be.
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