Beef: It's What's for (Christmas) Dinner

Hi, guys! Hope you had a lovely Christmas if you observe it.  My hubby and I had a very nice one, spending time with various family and friends. I was a very busy beaver cooking the dinner for Christmas day, and then spent the evening with my sister's family and even spent a few hours with my friend Ruth and her husband.

Dinner was prime rib and whiskey cream sauce.  The whiskey cream sauce was made with The Pioneer Woman's recipe.  It is so delicious and very simple to prepare.  After making it a few times, I knew I had to double the recipe to have enough to go with the leftover meat.

One fun thing we did over the holiday was grow an Amaryllis plant.  This is something I love to do each season, but it was new for my hubby.  We planted the bulb on Thanksgiving day and it bloomed fully by Christmas.  What always amazes me is the rate of speed at which this plant grows.

The blooms were magnificent.  I am already looking forward to next year when I pick another bulb to plant.

This Christmas I was very busy with work (lots of overtime) and didn't get much free time.  This week, however, I am off on vacation and will find some time to relax and find time to create cards and other fun crafty things.

Thanks for the visit today!  Until next time!

Prime Rib, Anyone?

Hi, guys!  Hope your Christmas was a merry one!  I thought I would share a tidbit of our Christmas dinner.  For the past 3 Christmases I have been roasting a prime rib for dinner.  It is one of our most special meals of the year, and it really warrants the splurge if you ask me.  I wanted to share a great resource I found 3 years ago with you.  This site has amazing step by step directions for making a perfect prime rib dinner.  What I like about it is it keeps the meat simple and doesn't go to crazy on all the seasonings. The other thing I like is the timing and temperature chart, as not everyone likes their roast to be the same degree of doneness.  Ours must be rosy in the center, and have some great crust.  I know others who need it very rare, and some who want it cooked well (yes, I hear you groaning from here!).  I have no affilliation with this site, but wanted you to have the info should you decide you want to make one for a holiday (or special occasion) and want it to turn out perfectly.  The meat is not cheap, so why chance it?

The past two years I have been serving The Pioneer Woman's Whiskey Cream sauce with the roast.  Yummy does not begin to cover my description of this simple pan sauce.  I used Makers Mark Bourbon Whiskey in my sauce as it is what I have on hand.  If my hips would allow it, I would have this sauce on a lot of things, but, alas, I am not a rancher but sit on my bottom as a receptionist.  I must limit my consumption of this to holidays and special occasions.

This week I have a busy work week ahead, and am hoping to get into my stamp room to share some new projects I am working on with you.  My husband has also finished my stamp room, and I plan to share some pictures with you. 

Have a great day!  Until next time!