What A Year...Good-bye 2014

Indeed a year not to be forgotten.  So many changes and yet so much the same.  The news has been a roller coaster and at the same time so has my life.  I look forward to the new year being one of joy and freedom.  At the same time I am scared and yet excited.  I am so thankful for friends and family.  Damon is a true joy in my life.  Who knew?!?!  Here is to new beginnings and all the excitement that awaits.

As We Close Out The Year - A Thought To Consider

Monday Moment Of Humor

We all have that song.  Not going to even mention one or it will start all over again.  But it did make me laugh!  Happy Monday.

And The Seahawks Frenzy Begins

The defense did not allow a point in the fourth quarter of the last six games, and yielded only 13 in the second halves during the six-game winning streak. And that included the Cardinals, who outscored their other opponents 102-64 in the fourth quarter this season.

The Seahawks have placed 15 players on injured reserve this season. Eleven starters missed a combined 58 games. The Seahawks used four starters at center and three at tight end, strong safety and middle linebacker. In Sunday’s game, Hill (sprained knee) and special teams standout Jeron Johnson (dislocated elbow) went out.

No Post Saturday XIX

A couple of weeks late due to the holiday rush!

Damon's First Prime Rib

Seriously, this was a stunning moment.  Is there anything more truly beautiful than a perfect prime rib? A deep brown crust crackling with salt and fat, sliced open to reveal a juicy pink center that extends from edge to edge, the faint but distinct funk of dry-aging permeating the room as it gets sliced. When you see such a roast in front of you, everything else disappears as you become lost in a mental vortex of juicy meat, crisp fat, and drippings.  What a marvelous Christmas dinner...in fact, there was enough for 2 additional meals.

METHOD
1  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking.

2 If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking.

3 Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper.

4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone.

5 After browning the roast at a 500°F temperature in the oven for 15 minutes, reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to "wing it". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste.

Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.)
Check the temperature of the roast using a meat thermometer 30 to 45 minutes before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 1 hour 45 minutes of total cooking time, or 1 hour 30 minutes after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.).

Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting.

6 Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.) Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick.

Ho! Ho! Ho!

Santa Claus

Age: 1,651

Marital Status: Married, no children.

Hometown: North Pole

North Pole's tubby toy titan remains fiction's richest character, despite ongoing strife with Elvish labor force. Elves bemoan low-wages, lack of health care coverage and union-busting tactics of "Claws." Factory operations also dogged by several documented instances of child-labor. Santa retorts that "immortal" Elves don't need health insurance, and says child-workers were being punished for being "naughty." Analysts expect impact on toy and candy production to be minimal. Claus' ultimate motivations for annual gift-giving orgy remain unclear. Speculated to be tormented by infinite wealth; embarks on annual around-the-world trip in a futile attempt to give it away. Others detect darker side, noting percentage of children receiving lumps of coal and ill-treatment of rare Finnish-bred flying reindeer. Claus himself plays it close to the vest, cryptically muttering "Ho! Ho! Ho!" Member since time immemorial. -- Michael Noer