Check out my Aunt Libby Manchester Gilpatric’s latest paintings!

Monday, February 4, 2013

Collage – a few days late

Collage by PicMonkey
Still looking for how to add the last five images, I chose the largest template for only 25 images. I think you get the idea!
So many new things to learn and add to my bag of tricks. Thank you again, Leslie Saeta!
And thank you again, Dear Reader, for viewing, Liking on Facebook, and purchasing one for your own collection! 
Please keep checking my blog for new entries, though I may miss a few for an upcoming road trip. I’m not sure whether I will have a daily entry ready to post, so it may just be a photo of where I am at the moment, gathering information for future paintings.
This year is already proving to be filled with adventure!

Orange Baked Ham with our Manchester-Farms 100% Berkshire Ham

Orange Baked Ham

2008, Ina Garten, From her cookbook, Barefoot Contessa

Prep Time:
15 min
Inactive Prep Time:

Cook Time:
1 hr 0 min


35 servings for dinner, 50 servings for cocktails


1 (14 to 16-pound) fully cooked, spiral-cut smoked ham on the bone   ( use our Manchester-Farms 100% Berkshire Fresh Ham)
6 garlic cloves
8 1/2 ounces orange marmalade   (I use my homemade apple jam, but have found you can use any jam or marmalade)
1/2 cup Dijon mustard
1 cup light brown sugar, packed
1 orange, zested
1/4 cup freshly squeezed orange juice


Preheat the oven to 350 degrees F. Place the ham in a heavy roasting pan.  (since I use a fresh ham, I cook it about 18 min a pound)

Mince the garlic in a food processor fitted with the steel blade. Add the marmalade, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Per Serving (based on 35-serving yield): Calories: 275; Total Fat: 4.5 grams; Saturated Fat: 2 grams; Protein: 35 grams; Total carbohydrates: 24 grams; Sugar: 8 grams; Fiber: 0 grams; Cholesterol: 43 milligrams; Sodium: 1837 milligrams

Read more at:,1946,FOOD_9936_310186_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Keturah Manchester’s Civil War: The Women & Correspondence of Manchester Farm”

Saturday, February 9, at 11:00 AM

Where: Senator John Heinz History Center

Presented by: Meghen Reed

This story is based on research Meghan has done while at Meadowcroft working with Curator Bonnie Reese.  She was involved in the archiving and transcribing of letters and documents in a collection preserved  by the Manchester’s .

This is an opportunity to hear about the concerns of Northern women during a raging Civil War, but also a chance to talk with a historian regarding the challenges and the joy in handling and interpreting primary sources!

If anyone is interested contact Sandra L. Baker  412-454-6412 or