Completing Unpleasant Tasks

We all have tasks we don't enjoy doing, but they have to get done. Whether it's doing our taxes, cleaning out the refrigerator, or filing that pile of papers, these are the chores we dread. So we end up putting them off over and over again, until the "To File" pile threatens to avalanche onto the floor, or the science experiment in the back of the fridge develops legs and walks away.

Refined salt - 3 tablespoon sugar - 1 tablespoon curing salt - 1/16 teaspoonWash the ham with clean water to remove excess salt. Cut off the leg of the Chinese-style ham and par- boil (boiling for about five minutes) in water. This is done before final cooking to further remove excess salt. Change the water for final cooking. Quick-cured ham needs no parboiling. Prepare these spices (good for every 2 kg of meat).salt-2 1/2 cups boiled water - 2 1/2 cups curing salt- 1/2 teaspoon + 1/8 teaspoon Nitrate - 1/2 teaspoon + 1/16 teaspoon sugar - 2 1/2 tablespoons oil of anise - 1 drop oil of cloves - 1 dropApply the dry-cure mixture on the skin side and on the fleshy portions of the legs. Place them on wooden racks. Then, keep inside the middle portion of your refrigerator. on the 15th day, rub the dry cure mixture (this time without curing salt) on the pork legs. Store in the refrigerator for 15 days.Here are the steps on how to cook ham.Submerge ham in water and add the spices. Cook for 2 1/2 to 3 hours over a low fire. The skin separates from the fat when the ham is already cooked. Cover the fat side with brown sugar. Remove the skin of the Chinese-style ham before rubbing the brown sugar. Then, caramelize the sugar using a hot iron ladle.Dissolve the dry ingredients in a small amount of salt solution before mixing with the rest of the liquid. Then, stir thoroughly and strain the mixture. Now, prepare the following dry-cure mixture ingredients.

Get others involved. When we had to clean out the storage area in our basement, we got the entire family involved. We set aside a Saturday afternoon, and with all of us going at it, making jokes about what we found, the job went smoothly and quickly.After 15 days, take out from cold storage and soak in warm water, scrub to remove excess salt. Tie the leg at the joint portion with a twine or wire. Dry for seven days in an artificial dryer maintaining the temperature at 110oF until dried. An artificial dryer is a chamber equipped with heating elements maintained at temperature of 110oF to 120oF and relative humidity of 85 per cent. Products dried here give better quality meat than those dried under the sun. If you want to age the ham, store it in a clean and well- ventilated but screened room. How to make Quick-cured hamMix all dry ingredients first in small amount of salt solution before mixing it with the rest of the liquid. Stir thoroughly and strain. Prepare the following dry-cure mixture (for every kg of meat).

Focus on how good it will feel to have that task done. Visualize a clean, shiny refrigerator or an empty "To File" box.The first thing to consider with Frigidaire appliances is the finish you want. Frigidaire appliances come in stainless steel, black, white or silver mist. This allows you to find a finish that matches with your home d�cor and is able to refresh the appearance of a room.

So the next time you find yourself facing a chore you abhor, take a few minutes and find a way to make it just a bit more pleasant. Not only will that chore go more smoothly, but the rest of your day will, too.

Author: Lynn Cutts