How funny!  I've done that too when I am bored.  Sometimes I will add some honey to make honey butter for bagels, scones, muffins, etc.  I don't have a mizer though, so I've been known to pour the cream in a jar and just shake away.

Hmm, there are a few things you can make:

fried rice with ham

ham salad (the one my mom made involved a food processor and mayo - but here are a bunch of others http://www.cdkitchen.com/recipes/cat/965/0.shtml)

Escarole and Bean soup - traditionally made with the bone from procuitto, but you can also use a ham bone because those are much easier to find

Add to omlettes and fittatas

Add to cold pasta salads (great with peas!)

Hmmm, you could use some sort of red jam or even jello (on the soft side) for the ooze.  I would choose a design that would enable me to hollow out (or really just make a pocket by cutting into the cake) part of it to fill with the goo.

Think like those crazy Bake N Fill pans.

https://checkout.primetimesolutions.net/clients/natex/bakenfill.com/

Then you could make it look like a head so it's brain is leaking out when you cut it.

fresh mozzerella, tomatoes, basil, and procuitto with a drizzle of extra virgin olive oil!  The best ever!

So far, just the pig's trotters (feet).  They weren't all that interesting because it was just a lot of skin and fat.  Not much meet to be had, but the broth they made was awesome!  I've had pig skin before as a ked growing up, so the feet were more of an easy starting point for me.  I think for the next one I am either going to do tripe or beef heart.

 

From the picture it doesn't seem too fluffy at all.  I could certainly wear that  for non-holidays.  The fact that the wings are just a perl pattern really makes it more of a subtle detail.   In fact, I think it is adorable.  You really did a great job.

Lock and Lock makes really great divided conatiners. 

Here is one that I actually own:

http://www.organize.com/locklock2.html

I love it and use it a lot for my boyfriend's lunches.

I just just started something like this too!  Instead of different meats exactly, I am focusing more on exploring different cuts of meats and exploring the use of as much as the animal as I can.  In other words, eating other parts of the pig/chicken/cow or whatever than I normally do.  I was really inspired by an episode of No Reservations where Anthony Bourdain eats bone marrow in London.  I bought Fergus Henderson's book "Nose to Tail" and have already tried bone marrow and pig's trotters.  While I must admit that there is a pretty good chance that I am not going to like everything that I try, I see this as an opportunity to expand my horizons.

Oh, and I am definatley going to check out your blog!

Oh, I've been thinking about returning to craft swapping and this just might be the idea to make me do it.   

OH no!  That's what I get for listening to my sister.     No worries.  I've done worse things and my landlady doesn't seem to care.  You should see what some of the other apartments have done.