Hamming it up

With my sister and her family here for Christmas, the silly eating season has begun.

This is T with a platter of Jamón ibérico de bellota, thinly-sliced ham made from acorn-fed Iberian pigs, and cured for at least 15 months. We are working our way through an entire leg - lucky us. It's snowing furiously outside, so there's nothing better to do.



~ a backblip