The holiday was very nice. My daughter hosted Christmas Eve at my house
for a handful of people. Today we went next door to my son's house for
a larger gathering of about 17 people. I have enough leftovers of
sausage, roast beef, and turkey for at least 8 to 10 meals. I'll sort
through it better tomorrow and freeze some for future eating.

There is also some cake, cookies cheese too.

I made the rib eye roast and was very happy with the results, a nice
medium rare, Tender and tasty, I got a lot of compliments on it.

On Wednesday, December 25, 2019 at 7:42:38 PM UTC-6, Ed Pawlowski wrote:
>
> The holiday was very nice. My daughter hosted Christmas Eve at my house
> for a handful of people. Today we went next door to my son's house for
> a larger gathering of about 17 people. I have enough leftovers of
> sausage, roast beef, and turkey for at least 8 to 10 meals. I'll sort
> through it better tomorrow and freeze some for future eating.
>
> There is also some cake, cookies cheese too.
>
Pretty much the same for leftovers here, too. Plenty for several days of
eating.

On Wednesday, December 25, 2019 at 8:42:38 PM UTC-5, Ed Pawlowski wrote:
> The holiday was very nice. My daughter hosted Christmas Eve at my house
> for a handful of people. Today we went next door to my son's house for
> a larger gathering of about 17 people. I have enough leftovers of
> sausage, roast beef, and turkey for at least 8 to 10 meals. I'll sort
> through it better tomorrow and freeze some for future eating.
>
> There is also some cake, cookies cheese too.
>
> I made the rib eye roast and was very happy with the results, a nice
> medium rare, Tender and tasty, I got a lot of compliments on it.

Sounds wonderful. Our standing rib roast came out well. We won't
have to cook for a while, but I think we will because even rib eye
palls after a few days.

I set aside the bones and some of the trimmings and beef shank is on
my shopping list. Once I have a rich beef stock I'll make French
onion soup.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Our standing rib roast came out well. We won't
> have to cook for a while, but I think we will because even rib eye
> palls after a few days.

Thinly sliced on a piece of buttered toast is always a
leftover favorite of mine.

On 12/26/2019 9:34 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> Our standing rib roast came out well. We won't
>> have to cook for a while, but I think we will because even rib eye
>> palls after a few days.
>
> Thinly sliced on a piece of buttered toast is always a
> leftover favorite of mine.
>
Thinly sliced, that rib roast meat could make for a wonderful French dip
sandwich on a nice crusty toasted roll. That's assuming she has
drippings for the 'jus'.

Jill

On Thursday, December 26, 2019 at 9:56:21 AM UTC-5, jmcquown wrote:
> On 12/26/2019 9:34 AM, Gary wrote:
> > Cindy Hamilton wrote:
> >>
> >> Our standing rib roast came out well. We won't
> >> have to cook for a while, but I think we will because even rib eye
> >> palls after a few days.
> >
> > Thinly sliced on a piece of buttered toast is always a
> > leftover favorite of mine.
> >
> Thinly sliced, that rib roast meat could make for a wonderful French dip
> sandwich on a nice crusty toasted roll. That's assuming she has
> drippings for the 'jus'.
>
> Jill

No drippings. All the jus seems to stay inside the meat. Perhaps
it's because I roast at 250 F.

Cindy Hamilton

wrote:

> On Wednesday, December 25, 2019 at 7:42:38 PM UTC-6, Ed Pawlowski wrote:
> >
> > The holiday was very nice. My daughter hosted Christmas Eve at my house
> > for a handful of people. Today we went next door to my son's house for
> > a larger gathering of about 17 people. I have enough leftovers of
> > sausage, roast beef, and turkey for at least 8 to 10 meals. I'll sort
> > through it better tomorrow and freeze some for future eating.
> >
> > There is also some cake, cookies cheese too.
> >
> Pretty much the same for leftovers here, too. Plenty for several days of
> eating.


Yup, I've got enough grub for through the end of the year, plus plenty of stuff for work lunches (already prepping those today to put in the freezer)....

I'd mentioned mince pie earlier, it was indeed dee - lish but very RICH...same with the pecan pie. Had a small piece of each, and froze the remainder.. One thing about quality baked goods is that you only need a very small serving, in the long run paying forty bux for those two pies is much more "cost effective" than buying cheaper pies (punkin an exception, at least for me...)...

Happy Holidaze and and a prosperous, healthy and happy 2020 to you and yours, Joan...

--
Best
Greg

On Thursday, December 26, 2019 at 2:29:58 PM UTC-6, GM wrote:
>
> Happy Holidaze and and a prosperous, healthy and happy 2020 to you and yours, Joan...
>
> --
> Best
> Greg
>
Thank you, much appreciated and same to you!!

On 12/26/2019 1:55 PM, Cindy Hamilton wrote:
> On Thursday, December 26, 2019 at 9:56:21 AM UTC-5, jmcquown wrote:
>> On 12/26/2019 9:34 AM, Gary wrote:
>>> Cindy Hamilton wrote:
>>>>
>>>> Our standing rib roast came out well. We won't
>>>> have to cook for a while, but I think we will because even rib eye
>>>> palls after a few days.
>>>
>>> Thinly sliced on a piece of buttered toast is always a
>>> leftover favorite of mine.
>>>
>> Thinly sliced, that rib roast meat could make for a wonderful French dip
>> sandwich on a nice crusty toasted roll. That's assuming she has
>> drippings for the 'jus'.
>>
>> Jill
>
> No drippings. All the jus seems to stay inside the meat. Perhaps
> it's because I roast at 250 F.
>
> Cindy Hamilton
>
Oh well, no French Dip sandwiches.

When I buy a standing rib roast I definitely use the bones and trimmings
to make a nice rich beef stock.

Jill

On Friday, December 27, 2019 at 11:59:44 AM UTC-5, jmcquown wrote:
> On 12/26/2019 1:55 PM, Cindy Hamilton wrote:
> > On Thursday, December 26, 2019 at 9:56:21 AM UTC-5, jmcquown wrote:
> >> On 12/26/2019 9:34 AM, Gary wrote:
> >>> Cindy Hamilton wrote:
> >>>>
> >>>> Our standing rib roast came out well. We won't
> >>>> have to cook for a while, but I think we will because even rib eye
> >>>> palls after a few days.
> >>>
> >>> Thinly sliced on a piece of buttered toast is always a
> >>> leftover favorite of mine.
> >>>
> >> Thinly sliced, that rib roast meat could make for a wonderful French dip
> >> sandwich on a nice crusty toasted roll. That's assuming she has
> >> drippings for the 'jus'.
> >>
> >> Jill
> >
> > No drippings. All the jus seems to stay inside the meat. Perhaps
> > it's because I roast at 250 F.
> >
> > Cindy Hamilton
> >
> Oh well, no French Dip sandwiches.
>
> When I buy a standing rib roast I definitely use the bones and trimmings
> to make a nice rich beef stock.
>
> Jill

That's my intention. But I'll use it later for French onion soup, which
we like better than French dip.

However, he's asked for homemade potsticker dumplings, so that will be
our next major effort.

Cindy Hamilton

On 12/27/2019 12:26 PM, Cindy Hamilton wrote:
> On Friday, December 27, 2019 at 11:59:44 AM UTC-5, jmcquown wrote:
>> On 12/26/2019 1:55 PM, Cindy Hamilton wrote:
>>> On Thursday, December 26, 2019 at 9:56:21 AM UTC-5, jmcquown wrote:
>>>> On 12/26/2019 9:34 AM, Gary wrote:
>>>>> Cindy Hamilton wrote:
>>>>>>
>>>>>> Our standing rib roast came out well. We won't
>>>>>> have to cook for a while, but I think we will because even rib eye
>>>>>> palls after a few days.
>>>>>
>>>>> Thinly sliced on a piece of buttered toast is always a
>>>>> leftover favorite of mine.
>>>>>
>>>> Thinly sliced, that rib roast meat could make for a wonderful French dip
>>>> sandwich on a nice crusty toasted roll. That's assuming she has
>>>> drippings for the 'jus'.
>>>>
>>>> Jill
>>>
>>> No drippings. All the jus seems to stay inside the meat. Perhaps
>>> it's because I roast at 250 F.
>>>
>>> Cindy Hamilton
>>>
>> Oh well, no French Dip sandwiches.
>>
>> When I buy a standing rib roast I definitely use the bones and trimmings
>> to make a nice rich beef stock.
>>
>> Jill
>
> That's my intention. But I'll use it later for French onion soup, which
> we like better than French dip.
>
The rich stock is definitely good for that!

> However, he's asked for homemade potsticker dumplings, so that will be
> our next major effort.
>
> Cindy Hamilton
>
Around New Year's I've been known to make steamed pork and crab
dumplings. Kahnom Jeep. Delicious!

Jill