Wave hat

This is Dave's new hat. I just finished it. I like how soft this hat is, but I can't help but see tiny seals instead of waves on the boarder.

Fried Rice

One thing I like about January is the abundance of sea food sales.  I made hibachi style shrimp fried rice.  It was delicious.

4 C. chilled cooked rice	3 eggs	1 C. peas
2 Tbs. carrots, finely chopped	1/2 cup onions, diced	1 1/2 tbs. butter
2 tbs. soy sauce	Salt and pepper, to taste	shrimp

Peel and devein shrimp, steam with butter and soy sauce. YUM~

Comics

Garfield Minus Garfield makes Jim seem a very sad man.
Peanuts cartoons with The Smiths lyrics in the frames.

Lonely Christmas

In cause you though you were the only one suffering thru the holidays, here are some light hearted Christmas cards from those less fortunate than you.

Knitting Needles

Wooden barbecue skewers with Fimo dough knobs on top, painted metallic grey and copper, just like the real ones.

Honey Baked Ham

1 bone-in spiral sliced pre-cooked ham
2 cups white granulated sugar
1 teaspoon onion powder
1 teaspoon cinnamon
1 teaspoon nutmeg (freshly ground if possible)
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1/2 teaspoon paprika
2 to 4 Tablespoons water

Score outside of ham into diamond shapes and place in crock-pot. Add about 2 cups of water to bottom of pot. Heat on low for about 3 hours until heated through.
Combine the rest of the ingredients in a sauce pan. Add enough water until you get a thick syrup (about 2 to 4 Tablespoons). Bring the syrup to a boil on the stove top. Boil for 1 minute.  Remove from heat.  Remove ham from crock-pot and place in a foil lined baking pan. Baste ham with syrup. Place ham in oven and broil at 500° for 1 to 3 minutes until syrup starts to bubble. Keep an eye on the ham while it is in the oven. Do not leave ham in oven unattended as it will burn quickly! Remove ham from oven and serve.

Canard à l'Orange

¼ cup granulated sugar
2 tablespoons water
2 tablespoons Sherry vinegar
1 ½ cups orange juice
2 tablespoons shallots, minced
1 1/2 cups chicken stock
4 oranges, sections cut from membranes
2 duck breast halves, seasoned with salt and pepper
¼ cup unsalted butter
2 tablespoons orange zest

Boil the sugar and water for several minutes, until the syrup caramelizes and turns a golden brown color. Add the vinegar, juice, shallots, and chicken stock and simmer until the sauce is reduced to a little less than a cup. Add butter and 1 tablespoon of orange zest. Stir in orange sections. In a skillet, sear the duck breasts over high heat. Cook the duck for about 9-11 minutes on each side. Pour the prepared sauce over the duck breasts and garnish with the remaining orange zest.