This is pretty delicious and absurdly easy. We have no celery, so I'll leave it out. We still have two big chunks of frozen ham left from Christmas, so I'll throw one in the pot and rustle up something to serve alongside, like maybe leftover bread and cheese from yesterday.
I've been wanting to practice my charcoal lighting skills, so tonight I'm grilling flank steak with a new marinade recipe from Saveur mag: a spicy, chinese inspired mixture reinterpreted from Mei Chin's 1980s childhood.
This is pretty delicious and absurdly easy. We are out of celery, so I'll sub in chard stems and throw in a big chunk of frozen ham left from Christmas. As soon as we get home after school I'll have my kids help harvest arugula from the garden to make a salad to go alongside, since our first crop of the season is ready to eat!