Saturday, January 3, 2009

Valentines Day!

I've worked for a few hours, and came up with a few fun cards :) Each year...earlier and earlier!!! Enjoy!

My take on the 'Inchie' Card

You can't see it, but there's a cupcake on this card...Inside says 'your'e sweet'

Tree of love!

Ribbon Card

Distressed Love....wait, thats not good!


Sending My Love

Inside says 'You make my heart flutter!'

All wrapped up!

My Card kick for the night:

Thursday, January 1, 2009

How to Cook Prime Rib

So, it is WIDELY known that I don't touch meat. I'm not being a princess (well, maybe I am...), it's a textural problem! I swear!! Anyways. Mom and dad got a great deal on prime rib (about $2-$3 a pound) and we were on the receiving end of a 4 pound prime rib!(THANKS!!!!!) So I ventured out to cook it. I know this involved actually TOUCHING the meat, but hey, I've gotta feed my family somehow. So below is my step-by-step process of cooking (and overcoming the grossness of touching) prime rib.

Gather your ingredients.
We have here: 1 roasting pan. 1 Meat thermometer. 5 Yukon Gold potatoes. Half of a bag of Pearl Onions. 1 carrot. 4 Cloves of garlic. Coarse salt. Rosemary. Extra Virgin Olive Oil.

STEP TWO: Preheat Oven to 450 degrees.

STEP THREE: Take a mortar and pestle to the rosemary. Crush, but do not obliterate the rosemary.

STEP FOUR: Cut Vegetables. Or have someone else help you. Or do it for you (I swear all I asked him to help with was the onions!!)

STEP FIVE: Toss the veggies with extra virgin olive oil and rosemary.

STEP SIX: Remove meat from bag.

STEP SEVEN: Try not to vomit all over veggies that took a while to prep.(wait, that step is just for me.)

STEP EIGHT: Pat Salt and Rosemary all over meat. DON'T FORGET THE OLIVE OIL!

STEP NINE: Cooking time depends on poundage. Google It. I did :)
Check Meat half-way through cooking process. This is a great time to add the extra virgin olive oil if you forgot.

STEP TEN: Add veggies.

STEP ELEVEN: Put back in oven :)

STEP TWELVE: Remove from oven. Check temperature. REMEMBER: The meat will continue to cook slightly as it sits.