Here's a candlelit view of the table. I hollowed out the big white pumpkin and placed a vase full of Trader Joe's flowers in the center. |
"Aerial" view. Of course, I had not put out the napkins, silverware or glasses yet, but oh well. |
Here's a close-up of my pumpkin place card holders. I spray painted all my pumpkins and gourds gold a la Eddie Ross. I just grabbed some leaves from the yard and scribbled on the names with a sharpie, then cut a slit in the pumpkins |
And on the menu, Rosemary Rib Roast. It was delicious. Probably a little more rare than I intended because my meat thermometer malfunctioned. |
I typically don't have recipes on my blog because I don't usually cook anything that interesting, but I pull out all the stops for special occasions. My friend Becky forwarded this recipe to me. It's one she got out of Southern Living years ago and makes every Christmas. I loved how easy it was to prepare! Here it is . . .
Rosemary Rib Roast
Have the butcher remove the chine bone, and then tie it back on--this will give you the flavor from the bone, but allow you to easily remove it for carving.
Prep Time: 10 minutes
Cook Time: 1 hour, 35 minutes
Stand: 50 minutes
Yield: Makes 8 servings
Ingredients
6 garlic cloves, pressed
2 teaspoons salt
2 teaspoons pepper
1 teaspoon crushed rosemary
2 tablespoons olive oil
1 (7-pound) 4-rib prime rib roast, chine bone removed
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons horseradish
Preparation
Combine first 5 ingredients in a small bowl; rub over roast. Let stand at room temperature 30 minutes.
Bake roast at 450° for 45 minutes on lower rack of oven. Reduce temperature to 350°, and bake roast 45 to 50 additional minutes or until a meat thermometer registers 145° (medium-rare) or 160° (medium). Let roast stand 20 minutes.
Combine sour cream, lemon juice, and horseradish; serve with roast.
Prep Time: 10 minutes
Cook Time: 1 hour, 35 minutes
Stand: 50 minutes
Yield: Makes 8 servings
Ingredients
6 garlic cloves, pressed
2 teaspoons salt
2 teaspoons pepper
1 teaspoon crushed rosemary
2 tablespoons olive oil
1 (7-pound) 4-rib prime rib roast, chine bone removed
1 cup sour cream
2 tablespoons lemon juice
2 tablespoons horseradish
Preparation
Combine first 5 ingredients in a small bowl; rub over roast. Let stand at room temperature 30 minutes.
Bake roast at 450° for 45 minutes on lower rack of oven. Reduce temperature to 350°, and bake roast 45 to 50 additional minutes or until a meat thermometer registers 145° (medium-rare) or 160° (medium). Let roast stand 20 minutes.
Combine sour cream, lemon juice, and horseradish; serve with roast.
That's it . . . easy peasy.
We're off to Memphis tomorrow to visit the cousins, aunt, uncle and grandparents. I'll be busy doing laundry and packing tonight. Some light reading I'll be taking along . . .
And some not so light reading . . .
I'm more than halfway through this book and hope to finish it over the holiday. Some of the reader reviews on Amazon were less than favorable, but I'm actually enjoying it. Call me a contrarian.Hope everyone has a safe and Happy Thanksgiving!
Note: Some of you asked if I got the chairs from Habitat. The answer is no. I haven't even had a chance to go back there. Secondly, I have put myself on a self-imposed chair diet. I have too many as it is. This could change next week.
10 comments:
Kathy, everything looks fabulous!! And I get the same way when I am getting ready for a party. It's like I grow horns and a tail!!
i love the pumpkin card holders. i also turn into a crazy woman when guests are coming over, it's totally normal!
Will you help me with my party centerpiece? I have one idea- involves the LED lights. I will have to venture to a craft store...eeewww... scary.
Thanks! And I'm glad to hear I'm not the only crazed hostess. Pam, I will be happy to help you, and I must admit I'm intrigued by the LED lights!
your table looks beautiful!--and you are reading my favorite book--I just couldn't put it down-there were so many passages that I could relate to my life-enjoy it!
Yes...I get a little 'bitchy" during party time also. I just comes with the territory...especially with us "design" obsessed people! I bet the night was a success!
I have "Freedom" too but haven't cracked it open yet!
I LOVE your home--you got such style, girl. Happy Thanksgiving! (I want to do a roast someday. I have never done one)
Your table looked perfect, and the recipe sounds amazing...I need to check out that book you are reading as well!
By the way, I'm throwing pumpkins over the fence to plant the crop for next year...
It all looks so beautiful!
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