DIY Painted Family Silhouettes

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Welcome 2013! I hope you all had a very safe and exciting New Years! I took down my Christmas decor yesterday and it was a little bittersweet. It's always sad when Christmas is over but I'm super excited for what 2013 will bring. 
When I originally posted my Christmas decor and my Christmas mantel, I had lots of questions and comments about my gold silhouettes. I made them as part of my Christmas decor but I will definitely find a permanent place in my home for them. I love how personal they are and I'm really into cream and gold right now. :)
First, I got a piece of MDF board and cut it down to size. I made them about 8x12". 

Next, I mixed some white and tan paint to get a creamy color.  

The next step was to take side photos of each member of my family. I just used my iPhone and emailed them to myself. Then, I opened the images in photoshop and used the lasso tool to select the head shape.  Next, I did a color overlay in black. 

I added some eyelashes and touched up my ponytail a bit. Then, I printed it on a transparency film to use on my overhead projector. PS a projector is a must-have tool for crafters! I use it SO often...way more than I even anticipated. I got mine on eBay for $49 with free shipping. Get one ASAP!

As you can see, you don't want to touch the ink straight off the printer. :) Oops! 

This photo is a little dark (sorry!) but I used the projector to trace each side profile onto the painted boards. Last, I took gold metallic craft paint and filled in my tracings. Easy! 


Here they are hung above my Christmas mantel but I think they may stay for a bit. I really love them!

I hope I answered some of your questions! They really are pretty easy with the projector method.
Happy New Year!

Vintage Circus Themed Baby Boy Shower

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I had such an awesome baby shower. My nursery is a vintage circus themed room and because of that my mom decided to go with the theme of the room for the shower. A lot of the stuff you see from the shower is decor that I am using for the nursery. 
I got a few posters on ebay for around $4 a piece and then frames at Hobby Lobby when they were half off. One of my favorite finds was this "R" I found.Could you die, I love it so much! I got it at the Antique Market on Main St. for like $35 when it was on sale.

Love a good Ice Cream Bar

It was fun to play on the circus theme, it made for a very fun shower. 


I painted this elephant rocking horse. The before was not so cute. I also found that at the Antique Mall in Mesa on Main. I will show the before and more after pictures when I reveal the nursery.


Best Mac and Cheese Ever! I NEED to share the recipe!

Homemade Corn Dogs


My Uncle smoked the pork for our pork sliders and it was amazing.


My mom put this cute diaper cake together with all things circus themed

Love the posters!

To finish off the night these cute little hand out thank yous for everyone!

I had such a great shower and I was so grateful for everyone that helped and to everyone that came.I am soooo excited to reveal the nursery to you but there are a few things that I need to finish before the big reveal. I hope everyone had a great and safe New Years!Until next time,

Zero Water Pitcher Review - How's your TDS?

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I live in the Great Lakes basin where water is plentiful. In the Great Lakes basin, municipal water goes through mandatory primary, secondary, and tertiary treatment stages. Look it up. It's fascinating.
Even in the Great Lakes basin, unfortunately, water can contain particles that slip through the water treatment plant. People in the know refer to these as Total Dissolved Solids, or TDS. TDS can contain lead & chromium, among other metals; pharmaceuticals (unneeded medications flushed into the water supply), and more. These particles are tiny; they're measured in PPM, or parts per million. It's a wee bit scary, isn't it, to think of these microscopic dangers in our drinking water.
Enter the solution: the Zero Water Bottle for filtering water.
I have a water pitcher with a filter already, but I have no idea how much it filters out of my tap water. I offered to test the Zero Water brand filter because my current pitcher is an awkward shape for the refrigerator and because the Zero Water pitcher comes with its own water meter for measuring TDS. Before taking a sip, Chuck and I read the directions.
Chuck: This has more instructions than a broadcast camera! Me: No problem. Clear instructions are good. Chuck (reading enclosed pamphlet): Actually, it's not that bad. What is TDS? It's measured in PPM, parts per million. Me: Total Dissolved Solids. See above for explanation of TDS.Chuck: Why should I care? Me: Those dissolved solids can be lead, chromium, medications... you name it. Chuck: Ah. I get it. Me: This will be fun. I don't get enough hands-on science any more. Hand me that meter.
Getting started using the TDS meter was indeed fun for me. I looked up the directions, made sure the meter started on zero, and then filled my new Zero Water pitcher. Meanwhile, I measured my tap water at 117 ppm.
You can find an estimate of your own TDS by entering your zip code at the Zero Water site. According to the site, my reading should have been higher: 275 ppm. I sent my own reading to the webmaster to help correct their data, something you can do if your reading is not the same as the one they have on record.
Now back to the pitcher. After going through the ion exchange filter in my new Zero Water pitcher, the TDS reading was an impressive 000. This process only took a few minutes.
So far, I'm impressed by the Zero Water pitcher. It fits nicely on my refrigerator shelf. It has a spout for pouring and a dispenser button at the bottom. In addition to these practical aspects, the filtration met, no, exceeded my expectations. I'm very pleased with this product.
Would you like to win a Zero Water filter pitcher of your own? You can, courtesy of MomCentral and ZeroWater. They're giving two readers a chance to own their own pitchers just like mine. Readers, leave a comment to be entered into the pitcher drawing. That's pitcher drawing, not picture drawing. Ahem. To make this even more interesting, leave your TDS reading from the Zero Water web site. It'll be fascinating to compare the data.
Make sure I have your email in your comment profile or already in my address book so I can contact you if you're a lucky winner. The drawing closes at midnight on Wednesday, April 25. It'll be worth your while. Limit yourself to one entry, please, despite my enthusiasm.
While you're waiting for the contest to close, you might want to visit the Zero Water web site and their Facebook page. If you don't win, or if you want to buy one for someone else, you can use MC30 for 30% off on a 10 cup pitcher at this site.
I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of ZeroWater and received a water pitcher to facilitate my review, two pitchers to giveaway, and extra filters to thank me for taking the time to participate. Participation was fascinating and fun.

Isn't my blog the center of the universe?

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Actual evening conversation in our home

Me: Oh, no! Our Internet connection is really, really slow!
Chuck: May I recommend you wait a day? There may still be some problems caused by last night's storm.
Me: But I'm in a Blogathon! I have to get tomorrow's post ready!
Chuck: Life goes on, dear, despite your blog.
Me: But it's part of my marketing strategy for the new domain and new URL!
Chuck (now trying not to laugh): Life goes on, dear, despite your blogging needs.

Luckily, I got online at that point.

Yes, we are still married.

And I'm cross-posting for a while at both URLs while the new Compost Happens is under construction. You can check out the progress here: http://compostermom.okaybyme.net. Let me know how you like the new look!

There's a storm coming in.

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It's literal and it's figurative. There's a storm brewing in my state.Skies are clouding over and the temperature is dropping. The radar shows lots of green (rain) with patches of yellow and red representing the stronger storms within. The forecast predicts thunderstorms overnight and through tomorrow.That's the literal storm.To read the rest of this post, go to the new Compost Happens. 

Coconut Date Balls

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These are the cookies that I took to my friend’s annual Christmas cookie exchange.  They are a no bake sweet that my mother started making in the 1970s.  She had me convinced, or maybe it was Dad that convinced me, SOMEONE convinced me that dates were not fit for human consumption.  I think Dad didn’t like them and Mom wanted to keep them to herself, so in the end, it was probably a combined effort to keep me away from these little lovelies.

It wasn’t until I married into a family of date lovers that I realized what I had been missing.  After becoming completely addicted to my mother-in-laws date cookies, I asked my mom for this recipe.  Once I made them, I knew why Mom wanted them all to herself.  The caramel-like flavor of cooked dates combined with coconut and butter…mmmmm.

In order to make these “legal” for my now, I used Gluten Free Rice Krispies.  I also substituted coconut palm sugar for the white sugar.  In all honesty, I could not tell the difference.  The dates and coconut still carry the flavor.   They are so easy to pop in your mouth.  Over and Over and Over.

I had to take 9 dozen to the party.   I doubled the recipe and got almost exactly 9 dozen (minus the one or two that I sampled as I made them).   I used my littlest ice cream scoop to get uniform sized balls and to keep my hands somewhat mess free…it didn’t really work, I still ended up with dates all over my fingers.

Print Coconut Date Balls  

Ingredients

• 1½ cups chopped dates
• 1 cup sugar
• 2 eggs
• ½ stick butter (1/4 cup)
• 1 tsp vanilla
• 3 cups rice crispy cereal
• 7 oz bag shredded coconut

Instructions

1. Combine dates, sugar, eggs and butter in a saucepan.
2. Stirring constantly, bring them to a boil over medium heat.
3. Cook and stir until the mixture thickens and becomes smooth.
4. Remove from heat and add vanilla.
5. In a large bowl, pour date mixture over rice crispies.
6. Stir until well coated.
7. Place coconut in a shallow dish.
8. Scoop date mixture into small balls and roll in coconut.

Notes Use gluten free rice crispies for GF diet. Use brown rice syrup, honey, maple syrup or coconut palm sugar in place of white sugar.

3.1.09

And here is a tray with the cookies/candy from the Cookie Exchange:

I forgot to put on the toffee because it was in a separate bag.  Otherwise in the picture, starting in the lower right corner: fudge, white chocolate cranberry cookies, pumpkin chocolate chip cookies, chocolate mint cookies, pecan blondies, Irish shortbread, lemon ricotta cookies, chocolate cherry cookies, cake pops, my date balls,  mincemeat cookies and peanut butter oatmeal cookies.  It was lovely not having to provide dessert for the next two nights afterward!

 

New England Style Clam Chowder

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I absolutely adore New England clam chowder.  I have to admit, I have never had a Manhatten style that I like.  I still have hope, though because it’s been decades since I tried the latter style.  I am always swayed by the cream in the former.  Who can resist heavy cream? I have nothing against grabbing a can of Progresso clam chowder in a pinch (thanks Progresso, by the way,  for labeling your soups in big letters if they are gluten free!), but I’d much rather have homemade.  It doesn’t take more than half an hour from start to finish and it is made as many vegetables as you desire.  I like carrots in soup, so I try to put them in whenever they fit.

The October/November issue of Fine Cooking featured New England, Manhatten and Rhode Island clam chowders.  I will admit right now that I didn’t know that Rhode Island had their own version.  After reading, I discovered that Rhode Island is basically New England without the cream.  It has a clear broth base.  I am sure it’s good, but 9 times out of 10, I will go for the fattening, creamy New England style.  If you are watching  fat intake, you can use canned evaporated milk or light half and half instead.

5.0 from 1 reviews

Print New England Style Clam Chowder Author: adapted from Fine Cooking magazine  

Ingredients

• ¼ pound bacon, chopped
• 1 large onion, chopped
• 3 ribs celery, chopped
• 1 cup chopped peeled carrots
• 2 small cans chopped clams with juice
• 32 oz chicken broth
• 2 pounds red potatoes, cut into ½ inch pieces
• 2 bay leaves
• 1 tsp dried thyme
• ½ tsp curry powder (optional)
• 1 cup heavy cream
• salt and pepper to taste

Instructions

1. In a 5 quart pot, cook the bacon.
2. If there is a lot of fat, drain until you have about 2 Tbsp left in the pan.
3. Add the onion, celery and carrots.
4. Saute until soft.
5. Add the clams with juice, chicken broth, potatoes, bay leaf, thyme and curry powder.
6. Bring to a boil, cover and reduce heat to a slow boil.
7. After about 12 minutes, add the cream and bring back to a boil (uncovered).
8. Remove heat, season with salt and pepper, remove the bay leaves and serve.
9. Sprinkle with parsley if desired.

Notes I had precooked bacon crumbles and a jar of bacon fat in my fridge, so I used that instead of cooking up the strips of bacon fresh.

3.1.09

 

 

Cookbook Review: The Bengali Five Spice Chronicles

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I had the opportunity to review one more cookbook before the year ends.  I am so glad it was an Indian cookbook.  I have long been enamored of that cuisine, but I have little, okay no practical experience cooking authentic Indian food.  I do realize that with a country the size of a subcontinent, there are many, many variations on the Indian theme.  This particular book contains cuisine from Eastern India.

The Bengali Five Spice Chronicles is written by Rinku Bhattacharya who also writes the blog, Cooking in Westchester.   Rinku now lives in the United States and writes her book for those of us who are not familiar with cooking Indian.  She gives plenty of substitutions for those of us without a close-by Indian market.  I appreciate that most of her dishes use easily accessible foods and kitchen utensils.

The cookbook uses the Bengali Five Spice Blend which consists of  Mustard, Nigella, Fenugreek, Fennel and Cumin seeds.  The author used each of those seeds to divide the book into five sections.  Within those sections are chapters such as vegetarian entrees, meat dishes, chutneys, snacks, sweets, rice, lentils and so forth.    The Bengali foods contain lentils, coconut, rice,  cardamom, ginger and lots and lots of chiles.  Much of the food in this book is H.O.T. Hot!

I chose to make two dishes from this cookbook.  As always, I adapted it to fit my family’s taste and pantry.    I marked a lot of dishes in the book, but I was most anxious to make Honey Ginger Chile Chicken with Yellow Rice.  The chicken marinates in a soy/ginger/vinegar/chile sauce and then is cooked up with onions and finally gets a drizzle of honey.  The rice is colored with tumeric and spiced with bay and star anise.  I made it in my electric pressure cooker and used aborio rice for ease.  Next time, I will add  2-3 more onions to the chicken.  I used more chicken than the recipe called for and there was not  enough sauce. I look forward to trying many other dishes in the cookbook like Festive Rice, Spring Onion Pilaf,  Mashed Seasoned Butternut Squash, Creamy Shrimp Curry, Curried Turkey Meatballs, and Roasted Pork with Potatoes and Onions.

Print Honey Ginger Chile Chicken with Yellow Rice Author: Rinku Bhattacharya (adapted by Frugal Antics)  

Ingredients

• 2 pounds chicken cut into 2-3 inch chunks
• 1½ Tbsp ginger paste
• 3 cloves minced garlic
• 1 small can chopped green chiles
• ⅓ cup soy sauce (I used gluten free)
• 3 Tbsp pomegranate red wine vinegar
• ⅓ cup oil
• 2 medium onions, sliced and separated
• 4 Tbsp honey
• 2 cups arborio rice
• 2 cups vanilla almond or coconut milk
• 1 cup chicken broth
• 1 tsp ground tumeric
• 1 whole star anise pod
• 1 bay leaf
• 2 tsp onion powder
• salt to taste

Instructions

1. Place chicken in a glass or non-reactive pan.
2. Combine ginger paste, garlic, green chiles, soy sauce and vinegar.
3. Pour it over the chicken, turning it to coat both sides.
4. Cover and place in the fridge to marinate 2+ hours.
5. Heat oil in a large skillet (or two).
6. Add chicken and onions, cooking over medium low heat, stirring often.
7. When the chicken is fully cooked, turn off the heat and stir in the honey.
8. Meanwhile, combine the broth and coconut/almond milk in a pan with anise, bay leaf, onion powder and tumeric.
9. Bring to a boil.
10. Add rice, reduce heat and cover.
11. Simmer 15 minutes or until liquid is fully absorbed.
12. Season with salt.
13. Serve chicken over yellow rice.

3.1.09

 

Saying Good Bye to 2012

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I suppose each year is filled with events big and small.  It’s rash to say whether one year has been better or more busy than another.  As a mom, the years are filled with lost teeth, science projects, book reports, new shoes, sporting events, concerts, trips to the doctor, last minute runs to the store to pick up something that is needed for school the next day.  In some years bones are broken, houses sold,  or new jobs started.  In other years, big vacations are taken, straight A’s are earned or loved ones die.

This year, like all those before it, contained it’s share of ups and downs:

• UP:  We bought a house after three years of not owning a house.  We love living in the South.  I even catch myself saying “ya’ll” a few times a week.
• DOWN: The Good Guy was shot.  The Thinker had to administer first aid in the middle of nowhere and was adversely affected enough to hurt his performance in school to the point that Summer School is looming over his plans for the upcoming summer vacation.
• UP: I moved my blog to WordPress, went to a blogging conference in March, learned a Ton about photography, social media and monetizing my blog.  I also attended an online conference in October which has given me a great shot in the arm.
• DOWN: I have not had the time to keep up with all of my blogging friends, to the point that I have seemed to become rather aloof.
• UP: The Comedian brought home his first report card with all As and Bs!  For a child with a 504 in place, who has  never been able to read an entire book by himself, that’s saying something.
• DOWN: The Musician got his license and his first ticket all within a month.  We barely got used to higher insurance and now it’s going up even more!
• UP: Princess Pat sang in the school talent show as a kindergartener.  “You Are My Sunshine” never sounded so good to this mother’s ear.
• DOWN: The Engineer missed out on playing football because of our move and the gun incident.
• UP: I went gluten free, was finally diagnosed with Hashimoto’s Disease and feel so much better on a new med regimen.
• DOWN: I went gluten free and really miss pizza, homemade rolls and KFC.
• UP: Princess Pat lost some teeth
• DOWN: The Thinker’s arches fell, so he is doomed to wear orthotic inserts in his shoes.  The Comedian decided he was done taking his growth hormone shots, so he may not get much taller than his present 5’1.”  The Engineer caught pneumonia and was sick for a long time.
• UP: It’s the Musican’s senior year!  He has already been accepted to one university, but we are waiting by the mailbox for THE school that he wants to attend.
• DOWN: Public school is SO not free.  I get so mad at all of the fees, extra items required and sometimes pointless assignments.
• UP: We live near the beach and get to go often.  The kids are water bugs and love to play in the surf.
• DOWN: Some beaches are just not meant for anything but walking.  Those that are made of little shells instead of sand are to be avoided at all costs.  Those stinking shells get under swim suits and stick to your skin like glue.
• UP: We bought season passes at the zoo and the local alligator farm (mostly because with a family as big as mine, it’s cheaper to just buy the pass than to go in once).
• DOWN: A large bird zeroed in on me while at the zoo and, ahem, laid one on my head and arm.  Ew!! just doesn’t cover the experience.
• UP: My husband’s cousin works on the half-time entertainment for the Gator Bowl and got us tickets to see it last year (she’s working on this year, too!!).
• DOWN: We live too far away from our extended family.  When my parents visit next summer, it will have been two years since I have seen them.  It’s been even longer since I have seen two of my brothers.  Boo.

Good things, bad things; the year had it’s share of both.  Writing this brought a few smiles to my face as I remembered the highlights.  I shuddered a few times as well.  I don’t ever want a family member shot again.  I also won’t be walking under a tree filled with large sea birds any time soon.

The next year is waiting for us, filled with the promise of future events.  There’s a high school graduation coming, there’s another new driver’s license to be gotten, there will be a new high school student next fall, there will be more sports, more beach trips, more cuts and bruises, more teenage angst.  It’s all coming, plus more.  And I can’t wait.

I hope you will be along for the ride!

 

 

 

Zesty Sweet Potato Oven Fries

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Happy New Year!  It’s January, which means for the majority of American adults, it’s time to think about eating better, at least for a few days.  For me, it’s going to be a month of eating an Autoimmune Paleo diet in hopes that I can figure out a little more about my body.    What the heck is autoimmune paleo?  Well, it’s no fun, that’s for sure.  For thirty days, I will eat just meat, vegetables and fruits, excluding nightshade vegetables (potatoes, tomatoes, peppers and eggplants).  After the month is over, I will add one food back at a time, every three or four days,  to see what it does to me.  I keep telling myself that I can do anything for a month.

January will be full of healthy foods here on the blog.  I won’t limit my posts to things I am eating.  Heaven forbid I get that extreme.  However, there will be a lot of vegetables.  I have been training myself like I was getting ready for a sporting event.  I got three paleo cookbooks for Christmas.  I have been fiddling with coconut and almond milks.  I am proud to announce that I have learned to like not only radishes, but also….Brussels Sprouts.  Yup.  Even I am amazed.  Wait ’til you see what I have done to them.

In the meantime, let me share these sweet potatoes.   I got the idea for them from Lora Krulak’s Veggies for Carnivores book.  Lime and adobo seasoning makes for some mighty good fries.  I had never realized what a kick a little bit of citrus juice gives roasted vegetables.  Lucky for me, I live in the land of citrus.  This time of year, the stores are overflowing with limes, lemons, tangerines, oranges and grapefruits.

Print Zesty Sweet Potato Oven Fries  

Ingredients

• 2-3 large sweet potatoes, peeled and chopped into fries
• 2 tsp adobo seasoning
• juice of 1 lime
• coconut or olive oil

Instructions

1. Splash 1 Tbsp oil on a rimmed cookie sheet.
2. Put sweet potatoes on the pan and add another 1 Tbsp oil.
3. Toss to coat.
4. Sprinkle with adobo seasoning.
5. Squirt with lime.
6. Roast for 40-45 in a 375 degree oven.

3.1.09

 

Chicken Cordon Bleu-wich – An Old Classic Gets Open Faced

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If you love chicken cordon bleu because it’s “fancy,” andyou serve it primarily to impress dinner guests with your culinary skills, thenthis video is really not for you. However, if you love chicken cordon bleubecause of its winning flavor combination of chicken, ham, and Gruyere cheese, thenstick around.

Don’t get me wrong, I love the classic preparation, and willdo my version one of these days, but for all that pounding, stuffing, rolling, pinning, breading, frying, and baking…I candeliver the same basic flavor and texture profile with significantly less timeand effort.
By the way, while most consider this a French recipe, theword on the street is that this actually originated in Switzerland. Thatdoesn’t really have any bearing on the recipe, but since I can’t remember evergiving the Swiss a hard time here, I thought I’d take this opportunity to ask,what’s up with those pocketknives? You really need one tool that can both killa squirrel and puck nose hairs? Seems a little much.
Anyway, it’s been a while since I posted a sandwich video,and this, as the name would indicate, was certainly a blue ribbon winner. Itmade for a perfect lunch, but throw a poached egg on top, and you’ve got astellar brunch item; or cut these up into quarters, and serve as finger foodfor the next big game. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:
*Note: topping can be made days ahead and baked whenever. 2 tbsp butter1/2 cup diced smoked ham1/2 cup diced onion1/4 tsp dried thyme2 tbsp flour1/2 cup plus 1 tbsp milk3 oz shredded gruyere cheese, divided (save a little for thetop)1 rounded tsp Dijon mustardpinch of nutmeg1 cup diced cooked chicken1/4 cup diced dill picklecayenne, salt and pepper to taste2 tbsp bread crumbs mixed with 1 tsp melted butter for thetopPin It Now!

Gingerbread Whoopie Pies – So Wrong, and Yet So Right

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Admittedly, the witch joke at the beginning of the videomay have been a little graphic, but that’s what I always think of when I hear thelegend of how these cookies supposedly got their name. As the story goes, whenthese sweet treats first made their appearance, people that tasted them were sotaken by the sheer awesomeness, that they went nuts and started running aroundshouting, “Whoopie!! Whoopie!!” 

Sure they did. This seems very exaggerated, but no matterhow they got the “whoopie” part, at least the rest of the name is not accurateeither. That’s right, not only is this cookie not a pie, this pie isn’t even acookie…it’s really a little cake. Confused? Me too, and I just wrote that.
Anyway, despite the dubious name, and the other dubiousname, at least the gingerbread part is accurate. Although, now that I thinkabout it, it’s not really a ”bread”…okay, this has to stop. With holiday cookieexchanges in full swing, the only thing I can say with certainty is that thesewhatever-they-are’s were very delicious, fun to make, and I hope you give thema try soon. Enjoy!

Ingredients for 9 to 12 finished Gingerbread Whoopie Pies(depending on the size!)10 ounces (by weight) all-purpose flour (about 2 cups of sifted flour - see note below!)1 1/4 teaspoon baking soda2 rounded teaspoons ground ginger (3 if you like it spicy)1 teaspoon cinnamon3/4 teaspoon salt1/2 cup white sugar1/2 cup dark molasses1 egg, beaten1/3 cup vegetable oil1/3 cup boiling waterBake at 350ºF or about 12 minutesFor the filling (makes extra!):1 package (8 oz) cream cheese, room temperature2 1/2 cups powdered sugar1/4 cup butter, room temperature2 tsp cream or milk1 teaspoon of vanilla extract*you can adjust texture by adding more powdered sugar ormilk

Flour portioning note: It is critical to weigh the flour for this recipe to work as seen in the video. 10 ounces by weight is about 2 cups by volume, but because flour can become quite compressed in the bag or canister, portioning by cup is not very accurate. If you are not going to weigh, only add about a cup and a half of flour, proceed as shown, and if the batter seems too thin after mixing, add more flour, little by little, until you have the thick batter seen in the video.  Pin It Now!

Apparently Size Doesn’t Matter for Prime Rib "Method X"

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This is what our 6-pounder looked like. Would a
20 pounder work as well? Spoiler Alert: Yes.

The most common question after we posted our now famous“Method X” for making perfect prime rib was “will this work with much bigger,full-size roasts?” Since I'd only used the method on smaller specimens, I washesitant to green-light much larger pieces of beef without having tested itmyself.

Well, thanks to Bill in Salt Lake City, we now have visualproof that this great technique does work on the big boys. Here’s what thefearless cook had to say:

“Your recipe does indeed work on larger bone-in prime rib roasts. I followed the recipe to the tee, onthree 18 to 21 lb. roasts using three different ovens in three separate skicondo ovens, all with different thermostats. All came out perfectly. I had 29very pleased snowmobilers!”
As everyone knows, there are few groups harder to pleasethan a bunch of starving, probably drunk snowmobilers, so this must have really beenamazing. Below you’ll see pictures of Bill’s fine work, along with the videoshowing this easy method. By the way, after seeing the size of Bill’s slices,if you ever get invited to one of his prime rib dinners, you shoulddefinitely go. Thanks for sharing, Bill!

IMPORTANT NOTICE: Prime rib is very expensive, so no matter what method you use (traditional or Method X), you should always have a probe-style thermometer inserted so that the internal temp can be monitored, to avoid any chance of over-cooking. Set the probe alarm (125 F. for medium-rare) just in case, and pull the roast from oven even if there's still time left on the timer.




To read the full post, which includes the exact time/tempformula, click here. Enjoy!Pin It Now!