This morning was oatmeal and sandwiches again, ho hum. I need to find some better options for weekday breakfasts and lunches. Leftovers help break the lunch monotony, but breakfasts are pretty blah. I often skip them or move them to the end of the day when I'm up late and hungry. For dinner tonight, though, I made ham fried rice, and that was pretty good. I used another chunk of the giant ham, diced it up, and put it into fried rice with egg, peas, rice, and a packet of fried rice seasoning, then added a liberal quantity of soy sauce. Gotta get my salt and MSG in while I'm young enough that my cholesterol is still good, doncha know.
On a side note, taking pictures of all my food really shows me how often I use my big pasta bowls instead of regular plates. Got those as a wedding present and totally forgot them for a couple of years, but now they're my favorite dishes. I've got a huge matching one to serve pasta from, but it doesn't see much rotation at all. When you don't have a dishwasher, you serve from the pan!
After supper I had all this fat that I trimmed off the ham, so I decided to see if I could render it down a little. Pork fat is no good for you at all, but it's a lot of pound weight to just let go to waste, and Emeril says it's like liquid gold for flavoring stuff. I took all the fat, including the stuff I'd cut off the big ham and tossed in the freezer, and put it all in the baking pan for awhile at 350. I got about 3/4 cup of clear liquid fat, and quite a bit of burnt pork rind. The smell was unpleasant. I think there must be a better way to do that, maybe next time I'll do something different. I like to think that when I experiment with leavings and leftovers, it teaches me things without me having to ruin a meal for the lesson. After that, I made a dozen corn muffins, so we'll have some of those for breakfast tomorrow.