• Ham Recipe Show and Tell

    One recent chilly Sunday, we baked a ham for dinner – a rare occasion. I’ve always reasoned that big roasts should be saved for special occasions, holidays mostly. This got me thinking about  Sunday Dinners my mom and Grandmother cooked, each always an occasion of  its own.

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  • Comfort in a Pot

    While the days are getting longer, winter drags on (and on) in February. But you can cook up plenty of warming comfort with a few simple ingredients from your grocer’s shelves.

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  • Engage to Rebuild Your Workforce

    Economic uncertainty seems to remain in the air, but it’s also clear that the job picture must be improving, at least in the macro, from some recent things I’ve been reading on certain career-focused Web sites.

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  • The Science of Giving

    The anticipation is nearly killing them. My kids, still young in the world, just can’t wait until they can open the gifts under the tree. It makes me wonder when in life we start to cherish giving and the tangible benefits this simple act bestows.

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  • Choosing the Best Holiday Ham

    Ham used to be kind of a mystery to me. Most Hams you find in grocer’s cases come fully cooked — you only need to glaze, if desired, then reheat. Selling an already cooked item most people bake anyway  was a curious phenomenon.

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