It's cold and rainy here, but I know it doesn't even compare to the rest of the country. How's the weather where you are?
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- Orange County, California
- The REAL housewife of Orange County--no plastic surgery, no shrink, no maid--posting from a lonely outpost in the stucco jungle.
20 comments:
with the wind, a littlelss than zero, but the rain is gone, so it's sunny. now we just need it to get earm enough to melt all the ice from the rain.
jilly
do you really want to know? :)
I am buried in snow with more on the way. I have a pile of snow taller than me on my back deck. i am hoping the christmas eve party won't be cancelled because of the snow on the way. it is an hour away and i am not looking forward to that drive at all. otherwise, i am just peachy.
and NIPERT is my word verification. very appropriate during the freezing temps. ha!
latense is my WV.
It's very cold and grey. we're expecting more snow and/or rain depends on if the temp warms up a tad.
I love potato soup
Well, it's cold here, but not much snow. Spidey, I am sorry for your excessive whiteage. Remember two years ago when we had something like six storms in a row? That was miserable. I'm so glad you got a snowblower. That should make things better.
Verb, I went to Whole Foods yesterday and bought a standing rib roast. I am not an experienced beef roaster, but I've watched two episodes of Tyler Florence making prime rib, so I am hoping for the best for tomorrow.
Tree,
it's not hard to cook beef. i'm making a pot roast tonight for our group of friends christmas bash. i plan to do it in my pressure cooker with onions and peppers, maybe toss in celery and carrots too, not sure. i'll make some rice and green beans for the side.
dirpr seems like the name of a cartoon character
jilly
Jilly, I've made a lot of pot roasts over the year, but the prime rib is more intimidating. Don't want to over or under cook. I've had one success and one failure and not sure what I did when.
As for the pressure cooker, I have one but am terrified to use it and never have. I need an in-person demonstration.
Potato soup is one of my favorite food groups. :) The problem is, I am the only one who really likes it, and so only allow myself it a few times a year. I am interested in what you put in yours. Mine is a very basic tater, onion, celery, carrot with a bit of parsley or broccoli flower bits for color, pepper and salt. Topped with a yellow cheese, Colby being my favorite. I have heard some folks put in bacon crumbles. Potato soup says Love. I am writing this on Tuesday at 1:37 EST and it is currently 46 and sunny after a very cold -for us-(in the teens) night. And my word verification is hilymet,, so I will use it in a sentence,, Hilymet Obama in discussions about her future role as S of S. Hily should have been health and human services where her real talent lies, IMO.
Sheila, I am a proponent of bacon in the potato soup, with onion and celery but no carrot. Emma posted, ere long ago, a wonderful recipe that I've lost, lamented.
"The prami's spell sent Jane into a blank-stare state of inertia."
As far as I concerned, a standing rib roast can't be too rare. I cook it just fifteen minutes to the pound at 345. I fret about it all the while and baste the meat furiousy and often, to keep tab on things and to work the smell into my nose. Once out of the oven, I worry even more. I can not stand for the beef enter into that middlin' state of perdition , "medium rare."
Very cold here this afternoon, in the mid teens. There is most of a foot of snow on the roof and the wood stove burns all day.
"adewi"
Ded, the recipe I'm using calls for a thick paste of horseradish, olive oil, garlic, salt, and rosemary to be slathered all over the top. I don't know if this is a good idea or not, but I'll be aiming for the dreaded medium rare.
acreo
I enjoy all those garnishes alone and mixed but on other dishes. But a well marbled standing rib, hopefully cut from a side of standing beef and cooked rare, is such a perfect thing that I worry about overloading it up with different flavors. Just a bit of salt, a bottle or more of red wine and some good company and that's enough.
thlnest
"adewi"
Bless you.
Oh, and Sheila, I make mine exactly the same way. Although my only color comes from the celery and carrot--I've never added broccoli.
(sackh)
I'll think on it, Ded. I appreciate your sagacity. I think what I need tonight is a corny movie with a happy ending.
Chipla!
I feel a valog coming on, oh where are my smelling salts?
I have cut on the side of standing beef, but generally not to carve out a piece of dinner.
I have Emma's potato soup recipe. It's the only one I use now. LOVE IT!!
sestedio is my word. I'm pronouncing it like Phil Collins...ses ses sestedio.
Got nothing more to add (and no more beef with what anyone says). I just wanted to see what password the posting gods had demanded from me this morning.
skeordly
And who knew Ned Flanders was their messenger?
Tomfisp,, first cousin to Tomfoolery.
Good morning, bilin.
Merry Christmas Eve!
holin
"Oh, holin night....."
i am not all that happy with my word verification this christmas eve..... beheda. i am glad i am safe and snug at home. merry christmas to all, and to all a good night. :) i love you weirdos.
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