Calin loves ham rolls. Mostly he loves ham, but he does usually want to eat it on something, and ham rolls are the ideal. At the grocery store this weekend, I bought a rotisserie chicken that came with a free 4-pack of hawaiian rolls. I generally consider hawaiian rolls the best possible (store-bought) roll for ham rolls, and we happened to have some leftover Virginia ham from Yoder’s Country Market (best ham ever for ham roll purposes). It was all a set-up.
Hubby decided one stormy morning that what he wanted for dinner that night was ham rolls. But the hawaiian rolls were only a 4-pack, like I said, and they’re small enough that that’s not really enough for dinner. So I said I’d make rolls, and we could have home-made ham rolls to supplement the hawaiian rolls. I underestimated the appeal of fresh-from-the-oven rolls, clearly. The hawaiian rolls are still sitting in their package on the counter, and these honey challah rolls are gone.
They were almost gone instantly, actually. I made us stop while there were still enough left to pack some for lunch the next day. It was an intervention.
This cranberry sauce stole the show. I picked the recipe, but Caitlin babied it through the whole process, beginning with all the crazy ingredients, and ending with things not working the way they were supposed to.
After all the effort, though, it was the best cranberry sauce I have ever had. I would make it again in a heartbeat. (If I had an extra hour or two to spend hunched over a stove…) (Also, I say that fully aware that it was not me hunched over the stove this time.)