@Shelby– your Suzi story made me smile. She did the same thing for me – mailed me something she knew I was curious about. When you run out of the Rice A Roni mix, let me know – our stores are full of the stuff. I could do worse than follow in those footsteps ❤️.
@weinoo – I have to agree about the stemless glasses. Neither Jessica nor I can use them. We can’t get a good hold on them at all. Neither of us has weirdly tiny hands, but we never feel like we’re holding them securely. It’s too bad, too, because someone gave us a lovely set that are beautifully thin and have an “S” etched on the side.
Last night was a classic Sunday roast dinner. Five and a half pound rib roast:
Thank God for @Shelby, who responded to my timing questions so that I could get this done properly. I was already using her favorite method (Kenji’s reverse sear), but needed some specific guidance.
I got a perfect medium-rare:
Thank you, Shelby!
Sliced with roast potatoes:
Horseradish sauce and gravy:
Sauteed Brussels sprouts with saba:
Yorkies:
Plate before the gravy:
All served on my new (to me) Desert Rose dishes!
Edited to add this question: When I was a kid, I remember my mom getting a LOT of melted fat under her roast which she then used to make her Yorkies. I got nothing. Is that because it was cooked at such a low temperature for most of the time? Because there was a really good fat cap that went nowhere.
