Are you looking for a hassle-free way to prepare a delicious buffet ham for your next gathering? Look no further! In this blog post, we'll walk you through a simple recipe for cooking a frozen buffet ham that's perfect for any occasion, whether it's a Super Bowl party or a romantic Valentine's Day dinner.
Ingredients:
Instructions:
With this easy recipe, you can impress your guests with a mouthwatering buffet ham that's perfect for any occasion. Whether you're hosting a Super Bowl party or planning a romantic Valentine's Day dinner, this simple yet delicious dish is sure to be a hit. So why wait? Try it out today and elevate your next gathering with this delectable buffet ham recipe!
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This Creamy Leek and Mushroom Pasta is a symphony of flavors that come together effortlessly. It's a perfect dish for busy evenings when you crave something comforting and indulgent. Enjoy the rich and creamy goodness with every forkful!
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Ingredients:
Instructions:
1. Cook the Pasta:
2. Sauté Leeks and Mushrooms:
3. Prepare Cream Sauce:
4. Add Parmesan Cheese:
5. Combine with Pasta:
6. Garnish and Serve:
This Creamy Leek and Mushroom Pasta is a symphony of flavors that come together effortlessly. It's a perfect dish for busy evenings when you crave something comforting and indulgent. Enjoy the rich and creamy goodness with every forkful!
]]>This Chicken and Leek Risotto is a luxurious and satisfying dish that brings together the rich flavors of chicken, leeks, and Parmesan. It's sure to become a favorite for cozy dinners and special occasions.
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Ingredients:
Instructions:
1. Prepare Ingredients:
2. Sauté Chicken:
3. Sauté Aromatics:
4. Toast Arborio Rice:
5. Deglaze with Wine:
6. Begin Adding Broth:
7. Continue Cooking:
8. Add Chicken and Leeks:
9. Finish with Cream and Cheese:
10. Season and Garnish:
11. Serve and Enjoy:
This Chicken and Leek Risotto is a luxurious and satisfying dish that brings together the rich flavors of chicken, leeks, and Parmesan. It's sure to become a favorite for cozy dinners and special occasions.
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Why use delicata squash?
Delicata squash is a delicious and versatile winter vegetable. It has a mild, sweet flavor and a creamy texture. Delicata squash is also a good source of vitamins A and C, as well as fiber.
Enjoy your delicious and healthy delicata squash pizza!
]]>Chrysanthemums, also known as mums, are a popular fall flower that come in a variety of colors and sizes. They are relatively easy to care for, but there are a few things you can do to ensure that they thrive.
Here are some tips on how to care for chrysanthemums:
By following these tips, you can help ensure that your chrysanthemums thrive and bloom beautifully.
Here are some additional tips for caring for chrysanthemums:
With proper care, chrysanthemums can be a beautiful addition to your garden.
]]>Roasted tomatoes are a delicious and versatile ingredient that can be used in a variety of dishes. They are packed with flavor and nutrients, and they can be used to add depth and richness to any meal.
Roasting tomatoes brings out their natural sweetness and intensifies their flavor. The high heat of the oven caramelizes the sugars in the tomatoes, creating a rich and complex flavor. Roasted tomatoes are also a good source of vitamins A and C, as well as potassium and lycopene. Lycopene is an antioxidant that has been linked to a reduced risk of cancer.
How I roast tomatoes:
To roast tomatoes, simply halve them and place them on a baking sheet lined with parchment paper. Drizzle them with olive oil, season with salt and pepper, and roast in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until they are soft and slightly browned.
What I do with roasted tomatoes:
Roasted tomatoes can be used in a variety of dishes, such as salads, pasta dishes, pizzas, and sandwiches. They can also be used to make sauces, soups, and dips. Here are a few ideas:
ENJOY:
Roasted tomatoes are a delicious and versatile ingredient that can be used to add flavor and nutrition to any meal. They are a great way to get your daily dose of fruits and vegetables, and they can be used in a variety of dishes. So next time you're at the the shop, be sure to pick up some tomatoes and roast them up!
Ingredients:
Instructions:
Tips:
Enjoy!
Here are some additional tips for making the best eggplant soup:
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How long have you been involved with Art-O-Mat?
24 years
What gave you the ideas?
Old School Mill, Inc. was established in 1992 by David (1955-2010) and Robin Hinson. David bought an antique grist mill and began putting together what is now Old School Mill, Inc., on their family farm in Albemarle, NC. David worked relentlessly to install and engineer the mill and learned to produce some of the finest stone ground grits and corn meal on the market. David had the dream of producing quality foods with simple recipes and pure ingredients that tasted good. But grits and corn meal were not enough; David also formulated more than 25 additional specialty food products, creating the Old School Brand™ line of products. They began to sell their products to family, friends, and the local community through annual Open House events.
In the late 90’s, David and Robin started to cultivate the idea of opening a store to sell their wares. In 2001 they opened a country store, Old School Mill’s Fresh House, on the farm where they offered all Old School Brand™ products, all sorts of “old timey” snacks and candies, and some prepared foods. Due to a highway widening forced relocation, Old School Mill’s Fresh House moved to Locust, NC in 2005 and became a destination restaurant and store. In 2010, David succumbed to cancer, leaving Robin, daughter Ginny, and son Parker with the restaurant-country store and the milling businesses. To preserve his dad’s legacy, Parker took interest in growing Old School Brand™, working trade shows and learning the ins and outs of selling. He also relied on childhood memories of helping his Dad in the mill, to become a knowledgeable miller. In 2017, Robin closed the restaurant and store so the family could pursue Old School Brand™ full time. Currently Old School Mill, Inc. is operated full time by Robin, Parker, Parker’s wife Makayla, and long-time friend and coworker, Sherrie Mauldin. We feel blessed to work with family and friends.
While dating in the early 80’s, David and Robin Hinson visited Mabry Mill located along the Blue Ridge Parkway in Virginia. Inspired by the large mill, David became fascinated with antique milling equipment and milling operations. However, it was not until the late 80’s that David’s interest in milling was fully realized with the purchase the antique stone burr mill in use today. For current generation, Parker and Makayla met at a trade show—she was selling candy, he was selling grits across the aisle and well, love bloomed!
3) Besides your mixes, what other kitchen tools do you think are essential for baking?
Besides standard kitchen equipment (mixer, measuring cups and spoons, wooden spoons), we think a seasoned cast iron skillet is a must for a tasty pan of cornbread. Also, I find a pastry blender most handy for homemade biscuits and pie crusts.
4) What's your favorite mix?
It is hard to pick a favorite from our mixes! If I we had to pick one, I would say our Cobbler Mix, because of its versatility and simplicity. Whenever we need a quick dessert for a potluck, to give to someone, or for personal enjoyment this is our “go to,” and it always gets compliments!
5) Grits seem to be hit or miss with some of our customers yet it’s a huge part of your line. What's the secret to making a good pot of grits?
We believe the secret to tasty grits is to not be afraid to over cook them. The longer you cook the grits, the better they taste! Also, we do not skimp on butter and salt. Another tip: don’t be afraid to add other ingredients to your grits like cheeses (our favorites are mild cheddar and cream cheese) or salty meats (bacon or country ham)--both add a lot of flavor.
6) You all still run a retail storefront, too?
No, we closed our retail storefront at the end of 2017 to focus on providing Old School Brand products to other retailers. We do sell to customers on our website, oldschool.com and through fine specialty retailers. Jon Henry General Store is one of those retailers!
7) It seems like you are quite busy packing, working, baking, etc. When you get some free time, any hobbies?
We all spend our free time a little differently. Robin loves to read, work out in her yard, and is involved at Church; Parker and Makayla love traveling.
8) Where did the name come for the brand?
In the 1990’s the local elementary school (located about 1 mile away the Hinson Family Farm) was being torn down and rebuilt. This school held a special place in David’s heart because it is where both he and his Dad attended elementary school. David wanted to preserve his memory of his former school, and he was interested in preserving foods and recipes “prepared in the ways passed down from ‘The Old School.’” The name “Old School” was a perfect fit when deciding a company name. David created and drew multiple product labels. His first product, Molasses (produced on their farm), showcased the old elementary school on the label.
9) How do you all go about sourcing your ingredients?
We try to use the purest and highest quality ingredients for our mixes. We source raw sugar, evaporated cane sugar, and natural unbleached flour for our mixes. For our white grits and cornmeal products, we work with local farmers in the Carolinas to provide us with an heirloom Non-GMO white corn.
10) Anything exciting for the new year?
We are excited to announce a new mix coming soon--stay tuned—and we have recently added Hot Cocoa Mix and Cheese Straws to our line. On the personal side, Robin is extremely excited to become a grandma this year! Daughter, Ginny, and son-in-law Rani, are expecting a daughter May 2021. Life is good!
How long have you been in the Valley?
6 years
So you have farming experience?
Yes, since the day I was born. Or perhaps more accurately, since I was old enough to feed the calves!
I understand it's a family operation. How big is your family?
6 children keep us busy - they can begin to be a help! Also have a few hired hands to keep things moving forward.
What made you want to come out with this unique line of canned food?
We were looking for something to give folks the desire to try something new.
I am personally a fan of your Farm Style Pasta Sauce.
What inspired that line? Any good pairing ideas? (suggestion of a favorite scratch pasta?)
This was introduced in 2020 was very little quality VA pasta sauce. Scratch Pasta does an incredible job with their pastas, and many folks were asking for a pasta sauce to go with it. The Semolina Pappardelle pasta from Scratch and the Wadel's Farmstyle Pasta (No tomato paste, just actual tomato chunks) sauce is a great pairing.
I noticed some No Sugar Added items are now on your lists? We carry the NSA Apple Butter. Are they popular?
Yes, the NSA apple butter and NSA Applesauce have seen steady growth And they are good tasting, as well!
When you can catch a break from work, what hobbies do you have?
We enjoy the simple things - nature activities, travels, even remodeling our old bank barn.
Any plans for 2021?
Our goal for 2021 is to build the relationships from the our 2020 customers, that frequently got overlooked in the pandemic pressure.
2 ½ years.
What got you interested in making these products?
As you probably know by now Jon, I’m not a newbie. I moved to Virginia from New Orleans in the late 70’s and opened one of the first “new cuisine” restaurants in VA in an abandoned building on the Roanoke City Market called Alexander’s. I was a recent grad of the CIA in Hyde Park in addition to apprenticeships in kitchens in New Orleans and NYC. Making sauces for my business is part of my daily life and I’ve developed my own culinary “palate” that has been tested and approved by the public, my customers, for decades. In making sauces for Catbird I have the privilege and opportunity to bottle those flavors and deliver them to a wider audience.
You grow your own ingredients?
The guy I married is a Virginian who grew up gardening and he’s always grown veggies, fruits, and herbs for my restaurant. When we found this old, abandoned place just west of Charlottesville (yep, I have an “abandoned place” life theme) he expanded growing to “farmette” status and we put in an orchard. We named it Catbird Hill. He grows the habaneros, jalapeños, tomatoes, and herbs that I use in my sauces. And by the way, we received “Certified Naturally Grown” approval a few years ago. That is like the Brooklyn alternative to Certified Organic for smaller producers.
How do you manage to juggle all of these activities?
Juggling activities is in my blood and brings creativity and energy to my life. And I can also go from 80 mph to zero in a flash so free time is part of my routine. I admit that it is a luxury that I’ve enjoyed later in my career after getting my restaurant established. But then what did I go and do? I started a sauce company!
For relaxation I do yoga, walk, paddle-board on the nearby reservoir, hang out with friends and family, and travel when possible. I own an abandoned place in a ghost town in Mexico but I don’t get there as often as I’d like. I’m always cooking good food and a great book on tape in my car is a must! Right now I’m reading Calypso by David Sedaris and Killing Commendatore by Haruki Murakami.
What makes your Worcestershire Sauce different from others: our customers rave about it?
I love hearing that people rave about our Worcestershire Sauce! What makes it different besides the fact that it is plant based (no anchovy) is that it’s a real sauce. Part of my motivation to do this sauce biz is to take everyday condiments that have become ho-hum versions, industrialized by mega food corporations and scale them back to their original, artisan, delicious versions made with pure ingredients.
My daughter studied in the UK and while visiting her I got to taste the original, British version of Worcestershire that was made by two chemists Lea and Perrin in 1837 in the town of Worcester. The version that is made in the US today by Kraft Foods has none of the deep, nuanced flavors of the original sauce. I’m making a sauce that delivers layers of nuanced flavor to your food and drinks and I’ve created the essential umami flavor using Japanese miso instead of anchovy.
Any cooking tips for your hot sauce or BBQ sauce?
My three core sauces, the Vahotcha Hot Sauce, BBQ, and Worcestershire are all multistep sauces which gives them a deeper, richer flavor. So, when you use these sauces that have components that have been fermented, then aged using great ingredients, you are getting a complete seasoning sauce. People who use the Vahotcha Hot Sauce as part of their daily seasoning know that a small amount will enhance the flavor of any savory food. The same goes for the BBQ sauce. The BBQ is a pure foods alternative to ketchup in addition to being something to brush on a grilled item and it’s really good on a burger.
Actually, what's a good tip for making good BBQ?
You caught me there—my favorite BBQ is Eastern Carolina style which is mopped with the simplest vinegar with spices. But in general, for BBQ, keep it simple—a good spice rub, attention to time and temperature, final finish brush with Catbird Vahotcha BBQ.
I notice your focus on savory but you also make some sweet things? What took you in that direction?
I had to bottle the Double Chocolate Caramel Sauce; it’s a combo of the two most popular dessert sauces at my restaurant and as the label says, we’ve made tons of it over the years. The challenge and success of that sauce was in making it shelf stable without preservatives and I succeeded. And although it tastes sinfully rich it’s only 65 calories per tablespoon- half the calories of olive oil.
Any plans in the works for the future?
Nothing firm but I am talking about collaborating on some new products with other Virginia makers. Stay Tuned. I am finishing construction on my small batch kitchen and fermentation room at Catbird Hill- my Catalier. It will be my small batch processing kitchen, demo kitchen, teaching space, office, and hang out. My gardens and orchard are just outside the door and my paddle-board spot is right down the hill. Heaven!
]]>I heard you met Madonna?
I may have dated a couple of interesting folks too. But you asked about Madonna so I will tell you about that.
Since the General Store opened in 2018, it's stocked the creative works of Appalachia Press. They make Letterpress Cards in Roanoke, Virginia. The following is an interview with the owner and printer John Reburn.
How did you get started in printing?
I have always been an artist. So, it was a natural progression of teen rebellion, music, and education that landed me my first job as a paste-up artist at a weekly magazine in Los Angeles. The daily grind of a newspaper was excellent training. It was pre-computer and graphic design was very hands-on: photography, typesetting, paste-up, and layout boards. By the time I struck out on my own I had made a niche for myself in L.A. with the entertainment industry designing promotional materials for theaters and live events, comedians and actors, logos and type treatments.
I moved my design studio into a very cool section of Hollywood and one of the neighboring businesses was a letterpress studio. We got along famously and I helped out, learned a lot about the card business, and retail. Years later when I was getting bored and restless of the business of graphic design I took print making at Otis College of Art and Design. And I was hooked. Less than a year later - I walked away from my design studio and became a full-time print maker. I specialized in portraiture and loved the simplicity of silk screen - all the flat patches and layers of color.
I was asked by my letterpress friend if I was interested in collaborating and that project took us to the New York Stationery Show with a line of letterpress and silk screened cards...and again I was hooked. It’s been 20 years and I still absolutely love what I do.
What’s the busiest time of the year?
The holidays are always busiest. But in the card business - that’s July. We press Halloween, Thanksgiving, and Christmas/Hanukkah in July so it ships to retailers by August. Then our custom Holiday work kicks in and we design September and October and print every day through Christmas Eve.
Where do you find inspiration?
I am very hands-on with all aspects of my business. So that puts me on the road a lot. I find inspiration everywhere I go. Oddities, strange, and wonderful finds in antique and flea markets are gold. I am obsessed with vintage and antique...rust and decay, sun bleached and worn. I also have endless requests from our retailers and clients that keep me searching and looking for the next thing. It’s a life - not job. I am never not looking.
I heard you met Madonna?
Hahahahaha...as I have told my friends - when you live and work in Los Angeles you are never far from a celebrity. A quick trip to the grocery store was an adventure. Most nights out included a sighting. But thanks to my career path I got to work with and for some amazing people. While in my “events” phase there were lots of musical acts. In my “theater” phase there were all sorts of actors. There were incredible sports figures when we designed for their charity launches. When designing movie posters and DVD packaging there were some very high profile actors. And getting to go to movie premieres was a great bonus!
I may have dated a couple of interesting folks too. But you asked about Madonna so I will tell you about that.
All the while I was building my design business I also happen to have a small career as an actor and model. It’s perfectly normal in L.A. to have a career and an agent...just in case. I had many close calls to some roles that would have changed my life such as MTVs The Real World: Season 2. I think I dodged a bullet with that one. But I did get hired to do a super secret, major budget music video. When I went to the audition it was ego-adjusting to be in a room full of men who look exactly like you, down to the exact same haircut. The video was Madonna’s Express Yourself and it was an incredible day of watching professionals do what they do. I was one of a dozen shirtless guys who got rained on for 8 hours while we exercised and boxed. Fantastic! She was a total pro directing, dancing, and being in charge.
What type of media are you consuming? Is it for inspiration or relaxation?
Being self employed I don’t have a lot of spare time. I would much rather live it than watch it or read about it. With so many things to update on social media I am always looking for ways to keep current and promote the business. I am music obsessed. I have a massive library of albums, CDs, and downloads. So, music is on 20 hours a day - work, rest, and play. But, I am at an age when friends are writing and getting published so reading those are a must. For fun, I really love collecting and reading antique and out-dated books - medical and etiquette. And will totally admit that when folding cards (all by hand) I do LOVE a good documentary film.
What was the recent award from Martha Stewart?
I was asked to create a wedding save-the-date. The client set me free to create something worthy of two southern, food industry professionals. I redesigned the Duke’s Mayonnaise label to include their wedding details. We slapped them onto glass mayo jars and I dropped a white info card inside to look like a full jar. We then boxed and shipped a little over 125 of them. One of them landed in the hands of southern, celebrity chef Sean Brock and we got a lot of social media from it. But, it was a photograph from the wedding itself that landed in Martha Stewart Weddings that got the attention of MSL editors. Our mayo jar save-the-date was recognized as Top 10 of the year and the photo of our work was the lead photo in the magazine and online. Did I say that I love what I do?
What keeps you in Southwest Virginia?
It really is the same reason that brought me here. When I wanted to start my letterpress business and I needed to give myself the best possible foundation. I had family in the area and property was affordable. When you are laying into place a few antique presses that weigh a ton or more - owning is smarter than renting. Moving equipment is a major undertaking. I knew it would be a couple of years to establish our name and I needed a good head start. Roanoke had an airport, train station, and great access to roads north and south and best of all - NO other letterpress studio. So it worked and it continues to work.
How long did you run your shop in Roanoke?
I opened Appalachia Press as a retail shop in 2003. I have a separate studio where all the real work gets done. The retail store was a great proving ground for ideas and designs. I got to hear directly from customers the good, the bad, and the ugly. It was a valuable experience. I supported local artists, carried regional products, and introduced a few odd and wonderful things to the valley. I sat on boards, volunteered, and donated to local charities. We helped turn a rough and scrappy downtown market into a vibrant and popular tourist attraction. Closing the shop was not planned but we closed it in late 2016.
It seems like you work with your family; how has this shaped your work?
Back when we first opened I had my father helping with the presses and my mom in the shop and that allowed me the time to design and print. It was a great start to have free family labor and I could never thank them enough. It’s beyond words to have that kind of support and no one has your back like your parents. They have retired (for the umpteenth time) now. I have a pretty great system in place for sales, marketing, design, and printing with just me - the lone employee. But the way business has escalated over the last year...I’ll be needing help again.
How is it going JUST doing wholesale?
Closing the shop was unexpected but it has turned out the be the best thing. Going wholesale-only has been the smartest thing. I have even closed the door on custom work like wedding and personal stationery. Focusing on our card line and having the time to design, redesign, and sell has been the reason for our success. We pivoted to online, social media, and printed our first catalog...all before this messy, sad Covid19 year. We had everything in place and it has definitely paid off. We sell to over 130 retailers across the country. Through sales reps and sweat equity we have not only survived through the shutdown but we have thrived. I believe that being home bound has revived letter writing and I think it’s going to continue. It remind us of that connection that handwriting gives us. I have always believed in it.
Folks say that mail is dead but you seem to be growing? Why do you think folks still send cards vs a text or even Zoom?
I have been in the business long enough to witness trends and market changes. Even when e-mail hit the world - the business of letterpress stationery only got stronger. I have seen the middle drop away...but e-mail and handwritten notes on beautiful paper will always have a place. The idea of “card as gift” has taken hold. A lovely note card with a handwritten note IS a gift. And I think that is why it’s taken hold. Now, with all that said - I am also a designer. I am always looking for other venues for my work. I have recently signed on to a fantastic online company SendFluttr.com who digitally reproduce my artwork onto ah-mazing paper and print your personal note inside and mail it to whomever you wish. They launch in April...exciting. They’re a great mix of artists from all over the world.
Any other larger projects in the works?
As a designer I have had a long and varied career. I have always been fascinated by iconography and logos. I have had the opportunity to do logos for television shows, movies, Broadway shows, music festivals, celebrities, events, and non-profits. I was asked to give a talk to the creatives at Adobe in San Francisco. I packed up my tabletop presses and talked print making with some industry folks. We carved blocks and printed for an evening. It was brilliant but those opportunities are very rare. So, I continue to design logos and I enjoy that. Locally, I have created the looks for restaurants and stores, events, and shows. I am currently designing the logo and overall look for a new resort opening at Smith Mountain Lake, VA this summer.
Based upon your Instagram, it seems like you are always traveling to deliver cards or printing. Do you ever catch some free time? If so, what hobbies might you have?
I have always considered myself lucky that I love what I do for a living. So, I don’t feel like I have a job. I have never been a 9-5er. I get up every day and look forward to what I have to accomplish. I work every day until I am exhausted. That’s when I stop. Now, in between I enjoy some amazing food and I’m known to have fun wherever I go. And being on the road selling and delivering puts me in some interesting towns with great restaurants and I meet wonderful people. I have made friends all over the country thanks to design and letterpress. Travel IS my hobby. And design, food, cocktails, and people are highly enjoyable.
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John's cards are available daily for in-store purchases
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