Wednesday, 18 October 2017

It Takes One To Tango by Winifred M Reilly

Please don't misunderstand why I am recommending this book to you.  While the premise of the book is about how to improve a bad marriage – I think its application is a whole lot broader.

For anyone with family, friends, colleagues or acquaintances who is interested in building solid positive relationships, this book will be an eye opener.  In fact I think it could also be required reading for posturing leaders of countries – Rocket Man, anyone?

Once I read the book, the ideas behind it seemed so obviously right!

At the risk of trivialising an important book, the main ideas I took from it were:

·         The idea that a relationship will stay fabulous over time without any effort is a complete myth
·         You can choose to end any relationship but if you choose to stay, it is up to you to work on yourself and your own behaviour.
If you expect a relationship to improve only when both people work on it equally, you'll be doomed to a very long wait.

Tuesday, 17 October 2017

Some things never worth saying!

Cranberry Glazed Ham – An Oldie but a Goodie

Carole's Chatter: Cranberry Glazed Ham

I glazed a ham.  I made up my own glaze – the result was tasty.  It would have been even better if the ham had more skin/fat left on it and the glaze had a bit more tartness.  All suggestions most welcome.


Champagne ham (no bone)

For the glaze:
Cranberry Sauce
Wholegrain mustard
Cherry Brandy
2 lumps of rock sugar (brown sugar would be better)
Splash of ginger beer
Lemon zest
Splash of lemon juice
Cayenne pepper (tiny bit)


I would normally gently warm the ham in the oven with the skin on.  This makes it easy to pull the skin off without taking too much fat with it.  This time there was only a little skin so I just took it off with a sharp knife.

I then studded the ham with lots of cloves (a new box).  This ham had been pre-scored so I didn't have to do that other than on the little bit where the skin had been.

I popped the ham into a low oven and prepared the glaze by warming it up in a saucepan.  When it was  combined and hot I brushed it over the ham.  Then repeated the glazing every quarter of an hour.  I gave the ham 35 minutes per kilogram.

I served the ham just warm (rather than piping hot).  As an aside, it is not a good idea to baste a ham with a cranberry based glaze while wearing a white shirt.