After struggling in Christmases past to get the appropriate doneness on large (and absurdly expensive) cuts of meat, my father swore off prime rib this year and suggested I come up with some solution. Never fear! Rack of lamb is here! An excellent cut of meat that can be prepared in under an hour, and despite the fact that you didn’t slave over a hot stove all day long, your guests will still be wildly impressed with tasty, melt in your mouth goodness.
Sound like a plan? Follow me!
Greetings all! At last I, the mysterious roommate, forced by my Christmas break separation from my dearest room/blogmate, have decided to take matters into my own hands and share with you all what I’ve been cooking up this holiday season. While still in New York, my lovely roommates and I hosted (in my opinion) a most excellent Hanukkah replete with Jewish goodies of every kind (i.e. Challah, Latkes, a cake shaped and frosted like a dreidel). But, alas, all photographic documentation of said event lies on my roommates’ camera, and since we are no longer located in the same apartment, it is much more difficult for me to goad her into making a blog post.
SO – Onward to Christmas!