Easter Ham

OK, this isn't a picture from this s
torm but you get the picture

Snowwwwwww!

It's snowing outside.  I just want to get that out of the way.  It's April 3rd and the world is snowing it's ass off.  It could be bad, right.  For example the asparagus crowns I just planted could die (I don' t think they will because it's not really cold).  It's actually not really bad.  Christopher and I have decided to make the best of it.  A cozy fire.  Some morning netflix.  A snowy walk.  And the weather has given us a use for the last of the Easter ham, because what better use is there for a ham bone than split pea soup.  Not only do I have the bone and some meat, but I also have the ham stock from Julia Child's braise and glaze recipe that includes an entire bottle of riesling.  No recipe needed.

1 onion and 1 leek (because that's what we have)
2 rejuvenated celery stalks
1 carrot
1 garlic clove
some blanched chard we had in the freezer

chop and mince all that up and sauté in some oil until softened.  Then add some salt (2 teaspoons more or less), some black pepper (about a quarter teaspoon), some herbs (savory would be nice, or sage or thyme--about a teaspoon), a bay leaf.  stir it up.

add 8 to 10 cups of stock or water.  I had about 7 cups of ham stock and about a cup of chicken stock so I threw those in and for the rest used water.

Then add about a pound of rinsed split peas, a ham bone, and/or some chopped ham.

Bring to a boil then cook on a low simmer until the peas break up and thicken the soup.

Yum.  I also made some bread with about 3/4 cup of scottish oats (the pulverized kind) using my father-in-law Peter's recipe.  So instead of 3 c. bread flour, use 2 1/4 c. plus 3/4 c. scottish oats.  And that was the end to a lovely snowy weekend.