ham bone + woolly socks

Speaking of food, a tradition here at the manor is to make a steaming pot of bean soup from the ham bone left over from Christmas Day brunch. This earthy delight is perfect for a snowy January afternoon. Pair it with some homemade cornbread and you'll be in heaven. Or, if you've had quite enough carbs, a nice bunch of crunchy celery is good with it, too.

Willow's Ham and Bean Soup

1 meaty ham bone
1 two lb bag of dry great northern beans
3 carrots diced
3 ribs celery diced
1 onion diced
2 cloves garlic minced
1/2 tsp thyme
1/4 tsp white pepper
1 tsp salt, plus more to taste

Boil beans in a large pot on stove top for 2 minutes. Turn off heat and cover. Let stand for 1 hour. Drain and rinse beans.

Place ham bone, beans, vegetables and spices into the large pot, (about a 7 quart size) cover with water (about 2 inches from the top), cover and bake in 300 to 325 degree oven for about 4 hours, checking periodically and replacing any water that may have cooked off. Broth should be dense and beans soft.

Remove ham bone and cut up any large chunks of meat, and return meat to pot. Check for flavor and adjust seasonings. Enjoy, in your woolly socks, my friends.