Ham hash

Eastside Road, January 5, 2012—

TOMORROW, THE FEAST of Epiphany, we will not be eating at home. Tonight, the last of the Christmas ham. I'd smelled chopped onions browning in olive oil, and I knew something was going to be delicious. A few potatoes, that last thick slab of ham chopped into dice, salt, pepper, and a tiny bit of leftover duck sauce from New Year's Eve. This time of year, Slow Cooking and Continuity gladdens the heart. And the palate.

Cheap Pinot grigio; cheap Nero d'Avola