Friday, January 4, 2013

Go away Adele!!

If Amy Winehouse were still alive, Adele would be washing
dishes somewhere in the East End.

Adele is starting to have folks get tired of her mooing.. errrr singing..

someone like you... like Celine Dion

time to stop mooing and start singing.

Posted by at No comments:

Garlic Ginger Rib Roast With Zinfandel Pan Sauce

If you like hearty recipes  meats and the type of fare good on a cold winter
day, Stop by the Jewel Osco website

you can find juicy recipes.. and get some Valentines Day Recipes Ideas early

https://www.jewelosco.com/recipes/view-recipe.69017.html.69017.html

With Zinfandel Pan Sauce

Ready In: 140 Minutes
Prep Time: 20 Minutes
Cook Time: 120 Minutes
Serves 4

INGREDIENTS














Garlic Ginger Rib Roast With Zinfandel Pan Sauce

DIRECTIONS

  • Remove roast from refrigerator and let stand at room temperature for 2 hours.
  • Preheat oven to 475° F.
  • Cut onions into ½-inch thick slices and lay on the bottom of a large roasting pan.
  • In a small bowl, blend together salt, cracked peppercorns, garlic and ginger. Rub mixture all over meat (roast may be rubbed and refrigerated the night before cooking; bring rubbed roast to room temperature before cooking).
  • Set the roast bone-side down on the onions in the pan. Roast uncovered in 475° F oven for 30 minutes. Reduce oven heat to 350° F. Continue cooking roast for 2 hours (about 15 minutes per pound) or until instant-read thermometer registers desired doneness (rare, 125°; medium-rare, 135°; medium, 145°).
  • Remove roast from oven. Transfer meat to a large platter and let stand for 20 minutes.
  • While roast is cooling, discard onion from pan. Pour pan juices into a 2- or 4-cup measure. Skim fat from juices. Add enough beef stock to make 2 cups of liquid.
  • Place roasting pan on stovetop burner set to medium-high heat. Stir in garlic and ginger, mashing garlic with a fork and scraping brown bits from pan’s bottom. Add wine to pan. Boil wine for 1 minute. Blend flour with beef stock and stir into pan along with brown sugar. Simmer sauce until slightly thickened.
  • Trim bones from the roast. Cut meat into 1-inch slices. Ladle sauce over slices.


Posted by at No comments:

Manicure Mondays : Candy Caviar-Inspired Nails

Manicure Mondays : Candy Caviar-Inspired Nails

Sephora has the Ciate Velvet Manicure.. it looks fuzzy, like somebody took glue, put on their nails,
the rolled them in cotton balls, then pulled off most of the cotton balls
then, painted nail polish over that. 

Photo Courtesy of VenusBuzz. com a go to search engine for Nail POlish

Posted by at No comments:
Subscribe to: Comments (Atom)